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1.
Fermentation for tailoring the technological and health related functionality of food products by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: United Kingdom : Taylor & Francis, 2020
In: Critical Reviews in Food Science and Nutrition v. 60, no. 17, p. 2887-2913
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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2.
Effect of different calcium sources on the antioxidant stability of tortilla chips from extruded and nixtamalized blue corn (Zea mays L.) flours by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Campinas SP (Brazil) : Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2014
In: Food Science and Technology v. 34, no. 1, p. 143-149
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Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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3.
Functional study of raw and cooked blue maize flour : starch digestibility, total phenolic content and antioxidant activity by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: USA : Elsevier, 2017
In: Journal of Cereal Science v. 76, p. 179-185
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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4.
Colored corn : an up-date on metabolites extraction, health implication, and potential use by
Material type: Article Article; Type of continuing resource: periodical
Language: English
Publication details: Basel (Switzerland) : MDPI, 2021
In: Molecules v. 26, no. 1, art. 199
Online resources:
Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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