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tortilla
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tortillas
National Institutes of Health
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Review
2019
Review
2019
Mycotoxins during the Processes of Nixtamalization and Tortilla Production
S. Schaarschmidt
,
C. Fauhl-Hassek
Toxins
2019
Corpus ID: 121316738
Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for…
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2008
2008
Effect of Micronutrient Fortification on Nutritional and Other Properties of Nixtamal Tortillas
K. E. Burton
,
F. Steele
,
L. Jefferies
,
O. Pike
,
M. Dunn
2008
Corpus ID: 55092790
ABSTRACT Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal…
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Highly Cited
2008
Highly Cited
2008
Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
H. Gajula
,
S. Alavi
,
K. Adhikari
,
T. Herald
Journal of Food Science
2008
Corpus ID: 3053679
The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and…
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Highly Cited
2005
Highly Cited
2005
In vitro starch digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla-bean mixture: effect of cold storage.
S. Sáyago-Ayerdi
,
J. Tovar
,
P. Osorio-Díaz
,
O. Paredes-López
,
L. Bello‐Pérez
Journal of Agricultural and Food Chemistry
2005
Corpus ID: 21089607
People in the rural areas of Mexico consume corn tortillas and beans as basic components of their diet. However, little is known…
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2004
2004
In vitro starch digestibility changes during storage of maize flour tortillas.
E. Agama‐Acevedo
,
R. Rendón-Villalobos
,
J. Tovar
,
O. Paredes-López
,
J. J. Islas-Hernández
,
L. Bello‐Pérez
Die Nahrung
2004
Corpus ID: 23540843
Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4…
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2004
2004
Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize
Carlos A Amaya-Guerra
,
M. G. Alanís-Guzmán
,
S. S. Saldívar
Plant foods for human nutrition
2004
Corpus ID: 33933809
The physiological development of laboratory rats fed with a typical indigenous tortilla diet was studied for two generations. The…
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2003
2003
Nutritional quality of nixtamal tortillas fortified with vitamins and soy proteins
J. D. F. Figueroa Cárdenas
,
M. G. Acero Godínez
,
N. L. Vasco Méndez
,
A. L. Guzmán
,
L. M. Flores Acosta
International Journal of Food Science and…
2003
Corpus ID: 13288022
The nutritional qualities of nixtamal tortillas (TN) fortified with vitamins and soy flour was evaluated. The rats fed with TN…
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1992
1992
Rural‐urban variation in limed maize use and tortilla consumption by women in Guatemala
V. Krause
,
K. Tucker
,
H. Kuhnlein
,
C. López-Palacios
,
M. Ruz
,
N. Solomons
1992
Corpus ID: 71297444
The tortilla, a flat‐cake made of alkali‐treated maize, is an important traditional staple of the Guatemalan diet and a…
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Review
1986
Review
1986
A comparative study of protein changes in normal and quality protein maize during tortilla making
E. Martinez
,
E. Villegas
,
S. Vasal
1986
Corpus ID: 37071631
Cereal Chem. 63(5):446-451 Protein changes were evaluated in two different maize genotypes of as nitrogen content increased in…
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1983
1983
Cooking Characteristics of Sorghum and Corn for Tortilla Preparation by Several Cooking Methods
S. Bedolla
,
M. Palacios
,
L. Rooney
1983
Corpus ID: 92910199
Various methods of cooking affected the total dry matter lost during the processing of corn and sorghum into tortillas. However…
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