Factors influencing anthocyanin loss during nixtamalization of blue purple maize grain

Influence of Genetic Background on Anthocyanin and Copigment Composition and Behavior during Thermoalkaline Processing of Maize

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Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

(2014) Miguel Ángel Sánchez-Madrigal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)

(2012) Şelale Kara et al.   JOURNAL OF FOOD ENGINEERING

Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration

(2011) J.L. Fernández-Muñoz et al.   JOURNAL OF FOOD ENGINEERING

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

Chemical studies of anthocyanins: A review

(2008) Araceli Castañeda-Ovando et al.   FOOD CHEMISTRY

Influence of Dietary Quercetin on Glutathione Redox Status in Mice

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