Carlos A. Montoya

Phaseolin diversity as a possible strategy to improve the nutritional value of common beans (Phaseolus vulgaris)

Carlos A. Montoya, Jean Paul Lallès, Stephen Beebe et al. · Food Research International · 2009 · 92 citations

Nutrition, Engineering, Phaseolus Vulgaris +10

Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs

Suzanne M. Hodgkinson, Carlos A. Montoya, Patty T Scholten et al. · Journal of Nutrition · 2018 · 76 citations · Full text

Animal Physiology, Nutrition, Bovine Meat +11

The impact of heating and soaking on the in vitro enzymatic hydrolysis of protein varies in different species of tropical legumes

Julieta Torres, Shane M. Rutherfurd, Luz Stella Muñoz et al. · Food Chemistry · 2015 · 62 citations

Vitro Enzymatic Hydrolysis, Engineering, Biochemistry +7

Actinidin from kiwifruit (<i>Actinidia deliciosa</i>cv. Hayward) increases the digestion and rate of gastric emptying of meat proteins in the growing pig

Carlos A. Montoya, Shane M. Rutherfurd, Trent D. Olson et al. · British Journal Of Nutrition · 2013 · 62 citations · Full text

Nutrition, Stomach Chyme, Education +22

Susceptibility of Phaseolin to in Vitro Proteolysis Is Highly Variable across Common Bean Varieties (<i>Phaseolus vulgaris</i>)

Carlos A. Montoya, Pascal Leterme, Nestor F. Victoria et al. · Journal of Agricultural and Food Chemistry · 2008 · 56 citations