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Results: 26-40/40
Authors:
LEYVALOPEZ NE
VASCO N
DELAROSA APB
PAREDESLOPEZ O
Citation: Ne. Leyvalopez et al., AMARANTH SEED PROTEINS - EFFECT OF DEFATTING ON EXTRACTION YIELD AND ON ELECTROPHORETIC PATTERNS, Plant foods for human nutrition, 47(1), 1995, pp. 49-53
Authors:
BELLOPEREZ LA
PAREDESLOPEZ O
Citation: La. Belloperez et O. Paredeslopez, STARCH AND AMYLOPECTIN - EFFECT OF SOLUTES ON THEIR CALORIMETRIC BEHAVIOR, Food chemistry, 53(3), 1995, pp. 243-247
Authors:
VASCOMENDEZ NL
PAREDESLOPEZ O
Citation: Nl. Vascomendez et O. Paredeslopez, ANTIGENIC HOMOLOGY BETWEEN AMARANTH GLUTELINS AND OTHER STORAGE PROTEINS, Journal of food biochemistry, 18(4), 1995, pp. 227-238
Authors:
BELLOPEREZ LA
PAREDESLOPEZ O
Citation: La. Belloperez et O. Paredeslopez, EFFECTS OF SOLUTES ON RETROGRADATION OF STORED STARCHES AND AMYLOPECTINS - A CALORIMETRIC STUDY, Starke, 47(3), 1995, pp. 83-86
Authors:
GUZMANMALDONADO H
PAREDESLOPEZ O
Citation: H. Guzmanmaldonado et O. Paredeslopez, PRODUCTION OF HIGH-PROTEIN FLOUR AND MALTODEXTRINS FROM AMARANTH GRAIN, Process biochemistry, 29(4), 1994, pp. 289-293
Authors:
JUAREZ MS
PAREDESLOPEZ O
Citation: Ms. Juarez et O. Paredeslopez, STUDIES ON JICAMA JUICE PROCESSING, Plant foods for human nutrition, 46(2), 1994, pp. 127-131
Authors:
PAREDESLOPEZ O
BELLOPEREZ LA
LOPEZ MG
Citation: O. Paredeslopez et al., AMYLOPECTIN - STRUCTURAL, GELATINIZATION AND RETROGRADATION STUDIES, Food chemistry, 50(4), 1994, pp. 411-417
Authors:
REYESMORENO C
PAREDESLOPEZ O
BARRADAS I
Citation: C. Reyesmoreno et al., A FAST LABORATORY PROCEDURE TO ASSESS THE HARD-TO-COOK TENDENCY OF COMMON BEAN VARIETIES, Food chemistry, 49(2), 1994, pp. 187-190
Authors:
BELLOPEREZ LA
PAREDESLOPEZ O
Citation: La. Belloperez et O. Paredeslopez, STARCH AND AMYLOPECTIN - RHEOLOGICAL BEHAVIOR OF GELS, Starke, 46(11), 1994, pp. 411-413
Authors:
REYESMORENO C
CARABEZTREJO A
PAREDESLOPEZ O
ORDORICAFALOMIR C
Citation: C. Reyesmoreno et al., PHYSICOCHEMICAL AND STRUCTURAL-PROPERTIES OF 2 BEAN VARIETIES WHICH DIFFER IN COOKING TIME AND THE HTC CHARACTERISTICS, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 331-336
Authors:
REYESMORENO C
PAREDESLOPEZ O
Citation: C. Reyesmoreno et O. Paredeslopez, HARD-TO-COOK PHENOMENON IN COMMON BEANS - A REVIEW, Critical reviews in food science and nutrition, 33(3), 1993, pp. 227-286
Authors:
VALVERDE ME
PAREDESLOPEZ O
Citation: Me. Valverde et O. Paredeslopez, PRODUCTION AND EVALUATION OF SOME FOOD PROPERTIES OF HUITLACOCHE (USTILAGO-MAYDIS), Food biotechnology, 7(3), 1993, pp. 207-219
Authors:
ALPUCHESOLIS AG
PAREDESLOPEZ O
Citation: Ag. Alpuchesolis et O. Paredeslopez, ASSESSMENT OF GLUCOSINOLATES IN BROCCOLI BY 3 DIFFERENT METHODOLOGIES, Journal of food biochemistry, 16(5), 1993, pp. 265-275
Authors:
VALVERDE ME
MOGHADDAM PF
ZAVALAGALLARDO MS
PATAKY JK
PAREDESLOPEZ O
PEDERSEN WL
Citation: Me. Valverde et al., YIELD AND QUALITY OF HUITLACOCHE ON SWEET CORN INOCULATED WITH USTILAGO-MAYDIS, HortScience, 28(8), 1993, pp. 782-785
Authors:
PALMATIRADO ML
REYESMORENO C
CARABEZTREJO A
MONTESRIVERA R
PAREDESLOPEZ O
Citation: Ml. Palmatirado et al., HARDENING AND SOFTENING IN COMMON BEAN - TECHNOLOGICAL ALTERNATIVES, Archivos latinoamericanos de nutricion, 42(3), 1992, pp. 322-330