Jorge Milán‐Carrillo

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Saraid Mora‐Rochín, Janet A. Gutiérrez‐Uribe, Sergio O. Serna‐Saldívar et al. · Journal of Cereal Science · 2010 · 188 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +6

Extrusion improved the anti‐inflammatory effect of amaranth (<i><scp>A</scp>maranthus hypochondriacus</i>) hydrolysates in <scp>LPS</scp>‐induced human <scp>THP</scp>‐1 macrophage‐like and mouse <scp>RAW</scp> 264.7 macrophages by preventing activation of <scp>NF</scp>‐κ<scp>B</scp> signaling

Alvaro Montoya‐Rodríguez, Elvira González de Mejı́a, Vermont P. Día et al. · Molecular Nutrition & Food Research · 2014 · 113 citations

Identification of Bioactive Peptide Sequences from Amaranth ( <i>Amaranthus hypochondriacus</i> ) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases

Alvaro Montoya‐Rodríguez, Mario Armando Gómez-Favela, Cuauhtémoc Reyes‐Moreno et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 107 citations

Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion

Eslim Sugey Sandoval-Sicairos, Ada Keila Milán‐Noris, Diego A. Luna‐Vital et al. · Food Chemistry · 2020 · 98 citations

Gastrointestinal Digestion, Biochemistry, Gastrointestinal Pharmacology +8

Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

Janitzio Xiomara Korina Perales-Sánchez, Cuauhtémoc Reyes‐Moreno, Mario Armando Gómez-Favela et al. · Plant Foods for Human Nutrition · 2014 · 97 citations

Food Chemistry, Antioxidant Activity, Total Phenolic +4