J. Milán-Carrillo

发表

Nixtamalised flour and tortillas from transgenic maize (Zea mays L.) expressing amarantin: Technological and nutritional properties

Ana E. Ayala-Rodríguez, R. Gutiérrez-Dorado, J. Milán-Carrillo, 2009 .

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

J. Milán-Carrillo, J. Lopez-Valenzuela, C. Reyes-Moreno, 2008 .

Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)

J. Milán-Carrillo, C. Reyes-Moreno, L. Bello‐Pérez, 2006 .

Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

J. Milán-Carrillo, Saraid Mora-Rochín, C. Reyes-Moreno, 2016 .

Green synthesis and characterization of gold nanoparticles using anthocyanins from Rubus palmeri

J. Milán-Carrillo, E. Reynoso-Soto, E. Cuevas-Rodríguez, 2022, Journal of Berry Research.

Evaluation of the antioxidant, anti-inflammatory and antihyperglycemic activities of black bean (Phaseolus vulgaris L.) by-product extracts obtained by supercritical CO2

J. Milán-Carrillo, M. Antunes-Ricardo, D. Guajardo-Flores, 2022, The Journal of Supercritical Fluids.

Identification of Bioactive Peptide Sequences from Amaranth (Amaranthus hypochondriacus) Seed Proteins and Their Potential Role in the Prevention of Chronic Diseases.

J. Milán-Carrillo, C. Reyes-Moreno, A. Montoya-Rodríguez, 2015, Comprehensive reviews in food science and food safety.

Anti-oxidant and anti-proliferative effect of anthocyanin enriched fractions from two Mexican wild blackberries (Rubus spp.) on HepG2 and glioma cell lines

J. Milán-Carrillo, E. Cuevas-Rodríguez, J. Montes-Ávila, 2020 .

Effect of germination and UV-B elicitation on chemical compositions, antioxidant activities, and phytochemical contents of underutilised Mexican blue maize seeds

R. Gutiérrez-Dorado, J. Milán-Carrillo, J. Lopez-Valenzuela, 2022, International Food Research Journal.

Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide

J. Milán-Carrillo, C. Reyes-Moreno, E. Cuevas-Rodríguez, 2020, Foods.

Improvement of nutritional and nutraceutical value of nixtamalized maize tortillas by addition of extruded chia flour

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2019, Biotecnia.

Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2018, Journal of Food Science and Technology.

Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking

J. Milán-Carrillo, Saraid Mora-Rochín, C. Reyes-Moreno, 2017, Plant Foods for Human Nutrition.

Extrusion improved the anti-inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS-induced human THP-1 macrophage-like and mouse RAW 264.7 macrophages by preventing activation of NF-κB signaling.

J. Milán-Carrillo, C. Reyes-Moreno, E. D. de Mejia, 2014, Molecular nutrition & food research.

Metabolism and Anticancer Mechanisms of Selocompounds: Comprehensive Review

J. Milán-Carrillo, M. C. Martínez-Cuesta, S. Serna-Saldívar, 2022, Biological Trace Element Research.

Expression of an engineered acidic-subunit 11S globulin of amaranth carrying the antihypertensive peptides VY, in transgenic tomato fruits

J. Milán-Carrillo, Á. Valdez-Ortiz, C. Reyes-Moreno, 2014, Plant Cell, Tissue and Organ Culture (PCTOC).

Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2019, Medicina.

Chemical proximate composition, antinutritional factors content, and antioxidant capacity of anatomical seed fractions of Moringa oleifera

R. Gutiérrez-Dorado, J. Milán-Carrillo, E. Cuevas-Rodríguez, 2020 .

Composición química y calidad nutritiva de garbanzo (Cicer arietinum L.) fresco y endurecido después de la fermentación en estado sólido (FES)/Chemical composition and nutritional quality of fresh and hardened chickpea (Cicer arietinum L) after the solid state fermentation (SSF)

J. Milán-Carrillo, C. Reyes-Moreno, C. Romero-Urias, 2000 .

Hard-to-cook phenomenon in chickpeas (Cicer arietinum L): Effect of accelerated storage on quality

J. Milán-Carrillo, C. Reyes-Moreno, R. M. Gómez-Garza, 2000, Plant foods for human nutrition.

Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

R. Gutiérrez-Dorado, J. Milán-Carrillo, Á. Valdez-Ortiz, 2014, Plant Foods for Human Nutrition.

Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth

J. Milán-Carrillo, C. Reyes-Moreno, A. Montoya-Rodríguez, 2020, Plant Foods for Human Nutrition.

Production of nixtamalized flour and tortillas from amarantin transgenic maize lime-cooked in a thermoplastic extruder

Ana E. Ayala-Rodríguez, R. Gutiérrez-Dorado, J. Milán-Carrillo, 2013 .

Optimal Design of Distributed Algae-Based Biorefineries Using CO2 Emissions from Multiple Industrial Plants

Eusiel Rubio-Castro, Medardo Serna-González, José María Ponce-Ortega, 2016 .

Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean

R. Gutiérrez-Dorado, J. Milán-Carrillo, O. Paredes-López, 2016, Plant Foods for Human Nutrition.

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

Sergio O. Serna-Saldívar, Jorge Milán-Carrillo, J. Milán-Carrillo, 2010 .

Hard‐to‐cook tendency of chickpea (Cicer arietinum L) varieties

J. Milán-Carrillo, C. Reyes-Moreno, O. Rouzaud-Sández, 2001 .

FUNCTIONAL BEVERAGES ELABORATED FROM AMARANTH AND CHIA FLOURS PROCESSED BY GERMINATION AND EXTRUSION

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2018, Biotecnia.

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2018, Food Science and Technology.

Optimization of Extrusion Process for Producing High Antioxidant Instant Amaranth (Amaranthus Hypochondriacus L.) Flour Using Response Surface Methodology

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2012 .

The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

B. Ramírez-Wong, R. Gutiérrez-Dorado, J. Milán-Carrillo, 2006 .

Instant flour from quality protein maize (Zea mays L). Optimization of extrusion process

R. Gutiérrez-Dorado, J. Milán-Carrillo, O. Paredes-López, 2003 .

Physicochemical and Nutritional Characteristics of Extruded Flours from Fresh and Hardened Chickpeas (Cicer arietinum L)

J. Milán-Carrillo, C. Reyes-Moreno, A. Cárabez-Trejo, 2000 .

Nutritional Properties of Quality Protein Maize and Chickpea Extruded Based Weaning Food

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2007, Plant foods for human nutrition.

Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

J. Milán-Carrillo, C. Reyes-Moreno, E. Cuevas-Rodríguez, 2004 .

Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2019, Plant Foods for Human Nutrition.

Solid State Bioconversion for Producing Common Bean (Phaseolus vulgaris L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential

R. Gutiérrez-Dorado, J. Milán-Carrillo, Saraid Mora-Rochín, 2013 .

Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2017, Plant Foods for Human Nutrition.

Comparison of Minerals, Ferulic Acid, Antioxidant, and Anti-inflammatory Properties of Products from Raw Maize and Germinated Maize with Selenium

J. Milán-Carrillo, M. Antunes-Ricardo, J. Gutiérrez-Uribe, 2023, ACS Food Science & Technology.

Technological and Nutritional Properties of Flours and Tortillas from Nixtamalized and Extruded Quality Protein Maize (Zea mays L.)

Ana E. Ayala-Rodríguez, R. Gutiérrez-Dorado, J. Milán-Carrillo, 2008 .

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

J. Milán-Carrillo, C. Reyes-Moreno, J. López‐Cervantes, 2010, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

R. Gutiérrez-Dorado, J. Milán-Carrillo, Saraid Mora-Rochín, 2015, International journal of food sciences and nutrition.

Solid-state bioconversion of chickpea (Cicer arietinum L.) by Rhizopus oligosporus to improve total phenolic content, antioxidant activity and hypoglycemic functionality

Ana E. Ayala-Rodríguez, R. Gutiérrez-Dorado, J. Milán-Carrillo, 2014, International journal of food sciences and nutrition.

Characterization of tannins from two wild blackberries (Rubus spp) by LC–ESI–MS/MS, NMR and antioxidant capacity

J. Milán-Carrillo, Saraid Mora-Rochín, C. Reyes-Moreno, 2019, Journal of Food Measurement and Characterization.

Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion.

J. Milán-Carrillo, A. Montoya-Rodríguez, D. Luna-Vital, 2020, Food chemistry.

Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry (Rubus sp.) during fermentation with EC 1118 yeast

J. Milán-Carrillo, C. Reyes-Moreno, A. Hernández-Álvarez, 2021, Journal of Food Science and Technology.

A response surface methodology approach to optimise pretreatments to prevent enzymatic browning in potato (Solanum tuberosum L) cubes

J. Milán-Carrillo, C. Reyes-Moreno, J. ZAZUETA-NIEBLA, 2002 .

Optimization of the solid state fermentation process to obtain tempeh from hardened chickpeas (Cicer arietinum L.)

J. Milán-Carrillo, C. Reyes-Moreno, B. Valdez-Torres, 2000, Plant foods for human nutrition.

Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process

J. Milán-Carrillo, Saraid Mora-Rochín, C. Reyes-Moreno, 2016 .

Acceptability Properties and Antioxidant Pontential of Desi Chickpea (Cicer Arietinum L) Cultivars

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2012 .

Optimisation of extrusion process to transform hardened chickpeas (Cicer arietinum L) into a useful product

J. Milán-Carrillo, C. Reyes-Moreno, O. Rouzaud-Sández, 2002 .

IMPROVING TEXTURAL CHARACTERISTICS OF TORTILLAS BY ADDING GUMS DURING EXTRUSION TO OBTAIN NIXTAMALIZED CORN FLOUR

B. Ramírez-Wong, J. Milán-Carrillo, C. Reyes-Moreno, 2010 .

Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2004, Plant foods for human nutrition.

Technological properties, antioxidant activity and total phenolic and flavonoid content of pigmented chickpea (Cicer arietinum L.) cultivars

R. Gutiérrez-Dorado, J. Milán-Carrillo, Saraid Mora-Rochín, 2013, International journal of food sciences and nutrition.

DESCASCARILLADO/SUAVIZACIÓN/EXTRUSIÓN (DSE): ALTERNATIVA TECNOLÓGICA PARA MEJORAR LA CALIDAD NUTRICIONAL DEL GARBANZO (Cicer arietinum L.) DEHULLING/SOFTENING/EXTRUSION (DSE): TECHNOLOGICAL ALTERNATIVE TO IMPROVE NUTRITIONAL QUALITY OF CHICKPEA (Cicer arietinum L.)

J. Milán-Carrillo, C. Reyes-Moreno, O. Rouzaud-Sández, 2002 .

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

J. Milán-Carrillo, Saraid Mora-Rochín, C. Reyes-Moreno, 2012, Plant Foods for Human Nutrition.

Expression of an engineered acidic-subunit 11S globulin of amaranth carrying the antihypertensive peptides VY, in transgenic tomato fruits

J. Milán-Carrillo, Á. Valdez-Ortiz, C. Reyes-Moreno, 2014, Plant Cell, Tissue and Organ Culture (PCTOC).

Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties

J. Milán-Carrillo, M. Antunes-Ricardo, J. Gutiérrez-Uribe, 2022, Food and Bioproducts Processing.

Jatropha cinerea SEED OIL AS A POTENTIAL NON-CONVENTIONAL FEEDSTOCK FOR BIODIESEL PRODUCED BY AN ULTRASONIC PROCESS

J. Milán-Carrillo, L. A. Picos-Corrales, I. Contreras-Andrade, 2014 .

Physical, Compositional, and Wet-Milling Characteristics of Mexican Blue Maize (Zea mays L.) Landrace

R. Gutiérrez-Dorado, J. Milán-Carrillo, Saraid Mora-Rochín, 2015 .

In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace

R. Gutiérrez-Dorado, J. Milán-Carrillo, C. Reyes-Moreno, 2018, LWT.

Expression of the acidic-subunit of amarantin, carrying the antihypertensive biopeptides VY, in cell suspension cultures of Nicotiana tabacum NT1

J. Milán-Carrillo, Á. Valdez-Ortiz, C. Reyes-Moreno, 2013, Plant Cell, Tissue and Organ Culture (PCTOC).

Pepsin-pancreatin protein hydrolysates from extruded amaranth inhibit markers of atherosclerosis in LPS-induced THP-1 macrophages-like human cells by reducing expression of proteins in LOX-1 signaling pathway

J. Milán-Carrillo, C. Reyes-Moreno, A. Montoya-Rodríguez, 2014, Proteome Science.

Infant food from quality protein maize and chickpea: Optimization for preparing and nutritional properties

J. Milán-Carrillo, C. Reyes-Moreno, L. Bello‐Pérez, 2005, International journal of food sciences and nutrition.

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

R. Gutiérrez-Dorado, J. Milán-Carrillo, Á. Valdez-Ortiz, 2012, Plant Foods for Human Nutrition.

Quantitative HPLC Analysis of Riboflavin and Aromatic Amino Acids in Three Forms of Shrimp Hydrolysates

J. Milán-Carrillo, J. López‐Cervantes, D. Sánchez‐Machado, 2009 .

Characterization of Peptides Found in Unprocessed and Extruded Amaranth (Amaranthus hypochondriacus) Pepsin/Pancreatin Hydrolysates

J. Milán-Carrillo, C. Reyes-Moreno, A. Montoya-Rodríguez, 2015, International journal of molecular sciences.

Release of phenolic compounds with antioxidant activity by human colonic microbiota after in vitro fermentation of traditional white and blue maize tortillas

J. Milán-Carrillo, C. Reyes-Moreno, E. Cuevas-Rodríguez, 2023, International Food Research Journal.

Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions

J. Milán-Carrillo, C. Reyes-Moreno, S. Eckhoff, 2009 .

Optimal design of integrated agricultural water networks

Eusiel Rubio-Castro, José María Ponce-Ortega, Maritza Elizabeth Cervantes-Gaxiola, 2016, Comput. Chem. Eng..