Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z
Published 2016 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of Different Processing Methods on the Micronutrient and Phytochemical Contents of Maize: From A to Z
Authors
Keywords
-
Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 15, Issue 5, Pages 912-926
Publisher
Wiley
Online
2016-06-29
DOI
10.1111/1541-4337.12216
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Macronutrients in Corn and Human Nutrition
- (2016) Yongfeng Ai et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize
- (2015) Amy Collison et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Changes in the content and forms of vitamin K in processed foods
- (2015) Amanda J. Centi et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Biofortified orange maize is as efficacious as a vitamin A supplement in Zambian children even in the presence of high liver reserves of vitamin A: a community-based, randomized placebo-controlled trial
- (2014) Bryan Gannon et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Fortification of corn masa flour with folic acid in the United States: an overview of the evidence
- (2014) Heather C. Hamner et al. Annals of the New York Academy of Sciences
- Technical considerations for maize flour and corn meal fortification in public health: consultation rationale and summary
- (2014) Juan Pablo Peña-Rosas et al. Annals of the New York Academy of Sciences
- Effects of Lime-Cooking on Carotenoids Present in Masa and Tortillas Produced from Different Types of Maize
- (2014) Janet A. Gutiérrez-Uribe et al. CEREAL CHEMISTRY
- Carotenoid Retention of Biofortified Provitamin A Maize (Zea mays L.) after Zambian Traditional Methods of Milling, Cooking and Storage
- (2014) Luke Mugode et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Processing maize flour and corn meal food products
- (2013) Jeffrey A. Gwirtz et al. Annals of the New York Academy of Sciences
- Bioavailability of iron, zinc, folic acid, and vitamin A from fortified maize
- (2013) Diego Moretti et al. Annals of the New York Academy of Sciences
- Retention of Provitamin A Carotenoids in Staple Crops Targeted for Biofortification in Africa: Cassava, Maize and Sweet Potato
- (2013) Fabiana F. De Moura et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Provitamin A Carotenoid Bioavailability:What Really Matters?
- (2013) Sherry A. Tanumihardjo et al. INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
- Mathematical model of zinc absorption: effects of dietary calcium, protein and iron on zinc absorption
- (2012) Leland V. Miller et al. BRITISH JOURNAL OF NUTRITION
- Phenolic Compounds, Carotenoids, Anthocyanins, and Antioxidant Capacity of Colored Maize (Zea mays L.) Kernels
- (2012) Slađana Žilić et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Quality Protein Maize for Africa: Closing the Protein Inadequacy Gap in Vulnerable Populations
- (2012) Emily T. Nuss et al. Advances in Nutrition
- Yellow maize with high β-carotene is an effective source of vitamin A in healthy Zimbabwean men
- (2011) Tawanda Muzhingi et al. AMERICAN JOURNAL OF CLINICAL NUTRITION
- Provitamin A carotenoids in biofortified maize and their retention during processing and preparation of South African maize foods
- (2011) Kirthee Pillay et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas
- (2011) Leticia X. Lopez-Martinez et al. PLANT FOODS FOR HUMAN NUTRITION
- Maize: A Paramount Staple Crop in the Context of Global Nutrition
- (2010) Emily T. Nuss et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Impact of Postharvest Handling on Carotenoid Concentration and Composition in High-Carotenoid Maize (Zea maysL.) Kernels
- (2010) Andrew J. Burt et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking
- (2010) Saraid Mora-Rochin et al. JOURNAL OF CEREAL SCIENCE
- Phytic acid prevents oxidative stress in seeds: evidence from a maize (Zea mays L.) low phytic acid mutant
- (2009) E. Doria et al. JOURNAL OF EXPERIMENTAL BOTANY
- Determination of Carotenoids in Yellow Maize, the Effects of Saponification and Food Preparations
- (2008) Muzhingi et al. INTERNATIONAL JOURNAL FOR VITAMIN AND NUTRITION RESEARCH
- Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products
- (2008) Ellie G. Kean et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant activity, phenolic compounds and anthocyanins content of eighteen strains of Mexican maize
- (2008) Leticia X. Lopez-Martinez et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More