Eduardo Castaño‐Tostado

Chemical Components with Health Implications in Wild and Cultivated Mexican Common Bean Seeds (<i>Phaseolus vulgaris</i>L<i>.</i>)

Luis Díaz‐Batalla, Jack M. Widholm, G. C. Fahey et al. · Journal of Agricultural and Food Chemistry · 2006 · 199 citations

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

César Ozuna, I. Paniagua-Martínez, Eduardo Castaño‐Tostado et al. · Food Research International · 2015 · 154 citations

Engineering, Biotechnology, Peptide Synthesis +9

Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

Lucía Abadía‐García, Anaberta Cardador‐Martínez, Sandra T. Martín del Campo et al. · International Dairy Journal · 2013 · 128 citations

Probiotic, Food Spoilage, Probiotic Strains +9

Antimutagenic effects of natural phenolic compounds in beans

Elvira González de Mejı́a, Eduardo Castaño‐Tostado, Guadalupe Lóarca-Piña · Mutation Research/Genetic Toxicology and Environmental Mutagenesis · 1999 · 118 citations

Medicine, Phytochemical, Pharmacology +3

Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B 1

Anaberta Cardador‐Martínez, Eduardo Castaño‐Tostado, Guadalupe Lóarca-Piña · Food Additives & Contaminants · 2002 · 116 citations