Saraid Mora‐Rochín

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

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

Jesús Aguayo-Rojas, Saraid Mora‐Rochín, Edith Oliva Cuevas‐Rodríguez et al. · Plant Foods for Human Nutrition · 2012 · 86 citations

Food Chemistry, Tortillas Obtained, Lime-cooking Extrusion Process +3

Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (<i>Cicer arietinum</i>L.) cultivars

Mar de Jesús Heiras Palazuelos, Mirna Isabel Ochoa-Lugo, Roberto Gutiérrez‐Dorado et al. · International Journal of Food Sciences and Nutrition · 2012 · 64 citations

Nutrition, Engineering, Pigmented Chickpea Cultivars +21

Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

Saraid Mora‐Rochín, Nalleli Gaxiola-Cuevas, Janet A. Gutiérrez‐Uribe et al. · LWT · 2016 · 52 citations

Anthocyanin Content, Engineering, Botany +8

Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process

Ana Belinda Corrales-Bañuelos, Edith Oliva Cuevas‐Rodríguez, Janet A. Gutiérrez‐Uribe et al. · Journal of Cereal Science · 2016 · 32 citations

Carotenoid, Botany, Antioxidant Activity +3