Nina G. Heredia-Sandoval

Phenolic Acids, Antioxidant Capacity, and Estimated Glycemic Index of Cookies Added with Brewer’s Spent Grain

Nina G. Heredia-Sandoval, María del Carmen Granados-Nevárez, Calderón de la Barca et al. · Plant Foods for Human Nutrition · 2019 · 62 citations

Food Chemistry, Nutrition, Cookies Added +10

Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten

Nina G. Heredia-Sandoval, Alma Rosa Islas-Rubio, Francisco Cabrera‐Chávez et al. · Food & Function · 2014 · 44 citations

Nutrition, Less Immunoreactive Gluten, Food Analysis +16

Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality

Nina G. Heredia-Sandoval, Calderón de la Barca, Elizabeth Carvajal‐Millán et al. · Food & Function · 2017 · 17 citations

Highly Nutritional Bread with Partial Replacement of Wheat by Amaranth and Orange Sweet Potato

Calderón de la Barca, Luz E. Mercado-Gómez, Nina G. Heredia-Sandoval et al. · Foods · 2022 · 14 citations · Full text

Gluten degradation in wheat flour with Aspergillus niger prolyl-endopeptidase to prepare a gluten-reduced bread supplemented with an amaranth blend

Nina G. Heredia-Sandoval, Calderón de la Barca, Alma Rosa Islas-Rubio · Journal of Cereal Science · 2016 · 11 citations