Determination of Phenolic Compounds in Blue Corn Flour (<i>Zea mays</i> L.) Produced and/or Metabolized by <i>Colletotrichum gloeosporioides</i> in a Fermentation Process by Guadalupe Villarreal-Rodríguez, Jesús Escajeda-García, Nubia Amaya-Olivas, David Chávez-Flores, David Neder-Suárez, Juan G. Ayala Soto, Armando Quintero-Ramos, Teresita Ruíz-Anchondo, León Hernández-Ochoa

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Effect of using alternative flours on the development and characteristics of a third-generation snacks by David Neder-Suárez, Jesus Alberto Vázquez-Rodríguez, Blanca Edelia González-Martínez, Carmen Oralia Meléndez-Pizarro, León Raúl Hernández-Ochoa, Deborah Murowaniecki-Otero, María Janeth Rodríguez-Roque, Armando Quintero-Ramos

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El género Fouquieria: una revisión de aspectos etnobotánicos, fitoquímica y actividad biológica by Lenín Omar Nevárez Prado, Beatriz A. Rocha Gutiérrez, David Néder Suárez, María Teresa Córdova Lozoya, Juan Guillermo Ayala Soto, Mayra Isabel Salazar Balderrama, Teresita de Jesús Ruiz Anchondo, Leon Raul Hernandez Ochoa

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Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization by David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos

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Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures by David Neder-Suárez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María G. de J. Alanís-Guzmán, Juan G. Báez-González, Carlos L. García-Díaz, María A. Núñez-González, Daniel Lardizábal-Gutiérrez, Jorge A. Jiménez-Castro

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