José Luis Pons-Hernández

Effect of Cultivar and Growing Location on the Trypsin Inhibitors, Tannins, and Lectins of Common Beans (<i>Phaseolus vulgaris </i>L.) Grown in the Semiarid Highlands of Mexico

Elvira González de Mejı́a, Salvador Horacio Guzmán-Maldonado, Jorge Alberto Acosta Gallegos et al. · Journal of Agricultural and Food Chemistry · 2003 · 77 citations

Study of Structural and Thermal Changes in Endosperm of Quality Protein Maize During Traditional Nixtamalization Process

Alejandra Rojas‐Molina, Elsa Gutiérrez-Cortez, A.J. Palacios-Fonseca et al. · Cereal Chemistry · 2007 · 73 citations

Engineering, Food Biophysics, Glycobiology +24

Study of Calcium Ion Diffusion in Nixtamalized Quality Protein Maize as a Function of Cooking Temperature

Alejandra Rojas‐Molina, José Luis Pons-Hernández, B. Aguas‐Angel et al. · Cereal Chemistry · 2007 · 72 citations

Engineering, Cooking Temperature, Food Analysis +17

Resistance to Geminivirus Mixed Infections in Mexican Wild Peppers

José Luís Anaya-López, Irineo Torres‐Pacheco, Mario Martín González-Chavira et al. · HortScience · 2003 · 51 citations · Full text

Plant Immunity, Mexican Wild Peppers, Plant Virus +12

Effects of common bean enrichment on nutritional quality of tortillas produced from nixtamalized regular and quality protein maize flours

A. Mora-Avilés, Bibiana Lemus‐Flores, Rita Miranda‐López et al. · Journal of the Science of Food and Agriculture · 2007 · 50 citations

Nutrition, Common Bean Enrichment, Engineering +18