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1. Physical properties and carotenoid content of maize kernels and its nixtamalized snacks

by Lozano-Alejo, N | Vazquez Carrillo, G [coaut.] | Pixley, K.V | Palacios-Rojas, N.

Source: Innovative Food Science and Emerging TechnologiesMaterial type: article Article Publisher: 2007Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-5152] (1).

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2. Genetic architecture controlling variation in grain carotenoid composition and concentrations in two maize populations [Electronic Resource]

by Kandianis, C. B | Stevens, R | Weiping Liu | Palacios-Rojas, N | Montgomery, K | Pixley, K.V | White, W. S | Rocheford, T.

Source: Theoretical and Applied GeneticsMaterial type: article Article; Format: electronic ; Type of continuing resource: periodical Publisher: Berlin, Alemania : Springer, 2013Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library [Call number: CIS-7326] (1).

3. Effects of S1 recurrent selection for provitamin A carotenoid content for three open-pollinated maize cultivars

by Dhliwayo, T | Palacios-Rojas, N | Crossa, J | Pixley, K.V.

Source: Crop ScienceMaterial type: article Article; Format: print regular print ; Type of continuing resource: periodical Publisher: USA: CSSA, 2014Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

4. Genome‑wide association analysis reveals new targets for carotenoid biofortification in maize [Electronic Resource]

by Suwarno, W.B | Kaeppler, S.M | Pixley, K.V | Palacios-Rojas, N | BABU, R.

Source: Theoretical and Applied GeneticsMaterial type: article Article; Format: regular print ; Type of continuing resource: periodical Publisher: Newn York: Springer, 2015Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

5. Genetic variation of carotenoids, vitamin E and phenolic compounds in biofortified maize

by Muzhingi, T | Miranda Piliado, A | Cabrera, M.L | Yeum, K.J | Tang, G | Palacios-Rojas, N.

Source: Journal of the Science of Food and AgricultureMaterial type: article Article; Format: print ; Type of continuing resource: periodical Publisher: New York: Wiley, 2017Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

6. Carotenoid retention in biofortified maize using different post-harvest storage and packaging methods [Electronic Resource]

by Taleon, V | Mugode, L | Cabrera-Soto, L | Palacios-Rojas, N.

Source: Food chemistryMaterial type: article Article; Type of continuing resource: periodical Publisher: United Kingdom : Elsevier, 2017Online access: Open access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

7. High-throughput measurement methodologies for developing nutrient-dense crops [Electronic Resource]

by Guild, G | Parkes, E | Nutti, M | Palacios-Rojas, N | Stangoulis, J.

Source: African Journal of Food, Agriculture, Nutrition and DevelopmentMaterial type: article Article; Format: print ; Type of continuing resource: periodical Publisher: Nairobi, Kenya : ASSCAT, 2017Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

8. Retention of carotenoids in biofortified maize flour and β-Cryptoxanthin-Enhanced eggs after household cooking [Electronic Resource]

by Sowa, M | Jiaoying Yu | Palacios-Rojas, N | Goltz, S. R | Howe, J. A | Davis, C.R | Rocheford, T | Tanumihardjo, S. A.

Source: ACS OmegaMaterial type: article Article; Format: print ; Type of continuing resource: periodical Publisher: Washington, DC : American Chemical Society, 2017Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

9. Carotenoid and tocochromanol profiles during kernel tevelopment make consumption of biofortified "fresh" maize an option to improve micronutrient nutrition

by Cabrera-Soto, L | Pixley, K.V | Rosales-Nolasco, A | Galicia-Flores, L.A | Palacios-Rojas, N.

Source: Journal of Agricultural and Food ChemistryMaterial type: article Article; Type of continuing resource: periodical Publisher: Washington, USA : American Chemical Society, 2018Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

10. β-Cryptoxanthin and zeaxanthin are highly bioavailable from whole-grain and refined biofortified orange maize in humans with optimal vitamin A status : a randomized, crossover, placebo-controlled trial

by Titcomb, T.J | Sheftel, Jesse | Sowa, M | Gannon, B | Davis, C.R | Palacios-Rojas, N | Tanumihardjo, S. A.

Source: The American journal of clinical nutritionMaterial type: article Article; Type of continuing resource: periodical Publisher: U.S. : American Society for Nutrition, 2018Online access: Access only for CIMMYT Staff Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

11. Provitamin A carotenoids in grain reduce aflatoxin contamination of maize while combating vitamin A deficiency

by Suwarno, W.B | Hannok, P | Palacios-Rojas, N | Windham, G | Crossa, J | Pixley, K.V.

Source: Frontiers in Plant ScienceMaterial type: article Article; Type of continuing resource: periodical Publisher: Switzerland : Frontiers, 2019Online access: Open Access through Dspace Availability: Items available for loan: CIMMYT Knowledge Center: John Woolston Library (1).

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