Juscelino Tovar

Project Manager, Researcher, Professor of Biochemistry and Nutrition, PhD, MSc
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  1. 2020
  2. Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

    Cárdenas-Castro, A. P., Pérez-Jiménez, J., Bello-Pérez, L. A., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2020 May 5, In : Cereal Chemistry. 97, 3, p. 670-680

    Research output: Contribution to journalArticle

  3. Effect of the addition of thermostable and non-thermostable type 2 resistant starch (RS2) in cake batters

    Magallanes-Cruz, P. A., Bello-Pérez, L. A., Agama-Acevedo, E., Juscelino Tovar & Carmona-Garcia, R., 2020, In : LWT - Food Science and Technology. 108834.

    Research output: Contribution to journalArticle

  4. 2019
  5. Effect of bilberries, lingonberries and cinnamon on cardiometabolic risk-associated markers following a hypercaloric-hyperlipidic breakfast

    Furlan, C. P. B., Valle, S. C., Maróstica, M. R., Östman, E., Björck, I. & Juscelino Tovar, 2019 Sep, In : Journal of Functional Foods. 60, 103443.

    Research output: Contribution to journalArticle

  6. Unripe plantain flour as a dietary fiber source in gluten-free spaghetti with moderate glycemic index

    Agama-Acevedo, E., Bello-Perez, L. A., Pacheco-Vargas, G., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2019 Aug 8, In : Journal of Food Processing and Preservation. 43, e14012.

    Research output: Contribution to journalArticle

  7. In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) "Ataulfo"-Based Fruit Bars

    Hernández-Maldonado, L. M., Blancas-Benítez, F. J., Zamora-Gasga, V. M., Cárdenas-Castro, A. P., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2019 Jul 11, In : Nutrients. 11, 7, 1564.

    Research output: Contribution to journalArticle

  8. Difficulties in Translating Appetite Sensations Effect of Turmeric-Based Beverage When Given Prior to Isoenergetic Medium- or High-Fat Meals in Healthy Subjects

    Zanzer, Y. C., Batista, Â. G., Dougkas, A., Juscelino Tovar, Yvonne Granfeldt & Östman, E., 2019 Mar 29, In : Nutrients. 11, 4, 7 p., 736.

    Research output: Contribution to journalArticle

  9. Extruded Unripe Plantain Flour as an Indigestible Carbohydrate-Rich Ingredient

    Garcia-Valle, D. E., Bello-Perez, L. A., Flores-Silva, P. C., Agama-Acevedo, E. & Juscelino Tovar, 2019 Feb 5, In : Frontiers in nutrition. 6, p. 1-9 9 p.

    Research output: Contribution to journalArticle

  10. Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts

    Agama-Acevedo, E., Pacheco-Vargas, G., Gutierrez-Meraz, F., Juscelino Tovar & Bello-Perez, L. A., 2019, In : Journal of Cereal Science. 89, 102824.

    Research output: Contribution to journalArticle

  11. Esterified plantain flour for the production of cookies rich in indigestible carbohydrates

    Sanchez-Rivera, M. M., Bello-Pérez, L. A., Juscelino Tovar, Martinez, M. M. & Agama-Acevedo, E., 2019, In : Food Chemistry. 292, p. 1-5 5 p.

    Research output: Contribution to journalArticle

  12. In vitro gastrointestinal digestion of mango by-product snacks: Potential absorption of polyphenols and antioxidant capacity

    Cruz-Trinidad, B., Sánchez-Burgos, J. A., Juscelino Tovar, Sáyago-Ayerdi, S. G. & Zamora-Gasga, V. M., 2019, In : International Journal of Food Science and Technology. 54, 11, p. 3091-3098

    Research output: Contribution to journalArticle

  13. Medicinal Foods: Editorial

    Gutiérrez, T. J. & Juscelino Tovar, 2019, In : Current Pharmaceutical Design. 25, 32, p. 3417-3417 1 p.

    Research output: Contribution to journalDebate/Note/Editorial

  14. 2018
  15. In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity

    Zamora-Gasga, V. M., Cárdenas-Castro, A. P., Montalvo-González, E., Loarca-Piña, M. G. F., Pedro Alberto, V. L., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2018 Aug 1, In : International Journal of Food Sciences and Nutrition. 69, 6, p. 718-728 11 p.

    Research output: Contribution to journalArticle

  16. Influence of blue maize flour on gluten-free pasta quality and antioxidant retention characteristics

    Camelo-Méndez, G. A., Juscelino Tovar & Bello-Pérez, L. A., 2018 May 5, In : Journal of Food Science and Technology. 55, 7, p. 2739-2748 10 p.

    Research output: Contribution to journalArticle

  17. Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

    Zamora-Gasga, V. M., Álvarez-Vidal, C., Montalvo-González, E., Loarca-Piña, G., Vázquez-Landaverde, P. A., Bello-Pérez, L. A., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2018 Mar 23, In : Cereal Chemistry. 95, p. 399-410 11 p.

    Research output: Contribution to journalArticle

  18. Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta

    Camelo-Méndez, G. A., Flores-Silva, P. C., Agama-Acevedo, E., Juscelino Tovar & Bello-Pérez, L. A., 2018, In : Starch/Staerke. 70, 1-2, 1700126.

    Research output: Contribution to journalArticle

  19. Starch digestibility: past, present and future

    Bello-Pérez, L. A., Flores-Silva, P. C., Agama-Acevedo, E. & Juscelino Tovar, 2018, In : Journal of the Science of Food and Agriculture. 8 p.

    Research output: Contribution to journalReview article

  20. 2017
  21. Inclusion of Hass avocado-oil improves postprandial metabolic responses to a hypercaloric-hyperlipidic meal in overweight subjects

    Furlan, C. P. B., Valle, S. C., Östman, E., Maróstica Júnior, M. R. & Juscelino Tovar, 2017 Nov 1, In : Journal of Functional Foods. 38, p. 349-354 6 p.

    Research output: Contribution to journalArticle

  22. Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity

    Camelo-Méndez, G. A., Agama-Acevedo, E., Juscelino Tovar & Bello-Pérez, L. A., 2017 Jul 1, In : Journal of Cereal Science. 76, p. 179-185 7 p.

    Research output: Contribution to journalArticle

  23. Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children

    Zamora-Gasga, V. M., Montalvo-González, E., Loarca-Piña, G., Vázquez-Landaverde, P. A., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2017 Jul 1, In : Food Research International. 97, p. 7-14 8 p.

    Research output: Contribution to journalArticle

  24. Dietary patterns, nutritional profile, and body mass index in Mexican schoolchildren: A cross-sectional study

    Zamora-Gasga, V. M., Montalvo-González, E., Loarca-Piña, G. F., Chacón-López, A. M., Juscelino Tovar & Sáyago-Ayerdi, S. G., 2017 Jan 1, In : Archivos Latinoamericanos de Nutricion. 67, 1, p. 6-14 9 p.

    Research output: Contribution to journalArticle

  25. Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile, and insulin resistance of rats fed with a high-fructose diet

    Flores-Silva, P. C., Juscelino Tovar, Reynoso-Camacho, R. & Bello-Pérez, L. A., 2017 Jan 1, In : Cereal Chemistry. 94, 1, p. 124-127 4 p.

    Research output: Contribution to journalArticle

  26. 2016
  27. 2015
  28. In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

    Zamora-Gasga, V. M., Loarca-Pina, G., Alberto Vazquez-Landaverde, P., Isela Ortiz-Basurto, R., Juscelino Tovar & Sayago-Ayerdi, S. G., 2015, In : LWT - Food Science and Technology. 60, 2, p. 766-772

    Research output: Contribution to journalArticle

  29. Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product

    Ramirez-Maganda, J., Blancas-Benitez, F. J., Zamora-Gasga, V. M., Garcia-Magana, M. D. L., Bello-Perez, L. A., Juscelino Tovar & Sayago-Ayerdi, S. G., 2015, In : Food Research International. 73, p. 117-123

    Research output: Contribution to journalArticle

  30. 2014
  31. Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

    Zamora-Gasga, V. M., Bello-Perez, L. A., Ortiz-Basurto, R. I., Juscelino Tovar & Sayago-Ayerdi, S. G., 2014, In : LWT - Food Science and Technology. 56, 2, p. 309-314

    Research output: Contribution to journalArticle

  32. Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico

    Sáyago-Ayerdi, S. G., Juscelino Tovar, Zamora-Gasga, V. M. & Bello-Perez, L. A., 2014, In : Starch/Staerke. 66, 1-2, p. 91-101 11 p.

    Research output: Contribution to journalArticle

  33. Starch hydrolysis products with physiological activity in humans

    Juscelino Tovar & Ana Rascon, 2014, Food Oligosaccharides: Production, Analysis and Bioactivity. Moreno, F. J. & Sanz, M. L. (eds.). John Wiley and Sons Ltd, p. 107-117 11 p.

    Research output: Chapter in Book/Report/Conference proceedingBook chapter

  34. 2013
  35. Effect of the addition of pigeon pea (Cajanus cajan) flour on the chemical, nutritional and sensory quality of cassava bread ("casabe")

    Ciarfella, A. T., Perez S, E., Juscelino Tovar, Sanchez, T. & Dufour, D., 2013, In : Revista de la Facultad de Agronomía. 30, 1, p. 131-148

    Research output: Contribution to journalArticle

  36. 2012
  37. Starch determination, amylose content and susceptibility to in vitro amylolysis in flours from the roots of 25 cassava varieties

    Mejia-Aguero, L. E., Galeno, F., Hernandez-Hernandez, O., Matehus, J. & Juscelino Tovar, 2012, In : Journal of the Science of Food and Agriculture. 92, 3, p. 673-678

    Research output: Contribution to journalArticle

  38. 2011
  39. Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

    Utrilla-Coello, R. G., Agama-Acevedo, E., Osorio-Diaz, P., Juscelino Tovar & Bello-Perez, L. A., 2011, In : Stärke. 63, 7, p. 416-423

    Research output: Contribution to journalArticle

  40. Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient

    Romero-Lopez, M. R., Osorio-Diaz, P., Bello-Perez, L. A., Juscelino Tovar & Bernardino-Nicanor, A., 2011, In : International Journal of Molecular Sciences. 12, 4, p. 2174-2186

    Research output: Contribution to journalArticle

  41. Resistant starch in common starchy foods as an alternative to increase dietary fibre intake

    Sayago-Ayerdi, S. G., Juscelino Tovar, Blancas-Benitez, F. J. & Bello-Perez, L. A., 2011, In : Journal of Food and Nutrition Research. 50, 1, p. 1-12

    Research output: Contribution to journalReview article

  42. 2010
  43. In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer arietinum L.)

    Hernández-Salazar, M., Osorio-Diaz, P., Loarca-Piña, G., Reynoso-Camacho, R., Juscelino Tovar & Bello-Pérez, L. A., 2010 Jul, In : Journal of the Science of Food and Agriculture. 90, 9, p. 1417-22 6 p.

    Research output: Contribution to journalArticle

  44. 2009
  45. Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

    Rendón-Villalobos, R., Agama-Acevedo, E., Osorio-Diaz, P., Juscelino Tovar & Bello-Pérez, L. A., 2009 Feb 1, In : Journal of the Science of Food and Agriculture. 89, 3, p. 537-541 5 p.

    Research output: Contribution to journalArticle

  46. Composition and characteristics of oil extracted from flaxseed-added corn tortilla

    Rendón-Villalobos, JR., Bello-Pérez, L. A., Agama-Acevedo, E., Islas-Hernández, JJ., Osorio-Diaz, P. & Juscelino Tovar, 2009, In : Food Chemistry. 117, 1, p. 83-87 5 p.

    Research output: Contribution to journalArticle

  47. 2008
  48. Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility

    Rendón-Villalobos, R., Osorio-Díaz, P., Agama-Acevedo, E., Juscelino Tovar & Bello-Pérez, L. A., 2008 Sep 1, In : Interciencia. 33, 9, p. 658-662 5 p.

    Research output: Contribution to journalArticle

  49. Physicochemical and functional properties of cross-linked banana resistant starch. effect of pressure cooking

    Aparicio-Saguilán, A., Gutiérrez-Meraz, F., García-Suárez, F. J., Juscelino Tovar & Bello-Pérez, L. A., 2008 Jun 1, In : Starch/Staerke. 60, 6, p. 286-291 6 p.

    Research output: Contribution to journalArticle

  50. Composite durum wheat flour/plantain starch white salted noodles: Proximal composition, starch digestibility, and indigestible fraction content

    Osorio-Díaz, P., Aguilar-Sandoval, A., Agama-Acevedo, E., Rendón-Villalobos, R., Juscelino Tovar & Bello-Pérez, L. A., 2008 May 1, In : Cereal Chemistry. 85, 3, p. 339-343 5 p.

    Research output: Contribution to journalArticle

  51. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour

    Rodríguez-Ambriz, S. L., Islas-Hernández, J. J., Agama-Acevedo, E., J. Tovar & Bello-Pérez, L. A., 2008 Apr 15, In : Food Chemistry. 107, 4, p. 1515-1521 7 p.

    Research output: Contribution to journalArticle

  52. Pasta added with chickpea flour: Chemical composition, in vitro starch digestibility and predicted glycemic index

    Osorio-Díaz, P., Agama-Acevedo, E., Mendoza-Vinalay, M., J. Tovar & Bello-Pérez, L. A., 2008 Jan 1, In : Ciencia y Tecnologia Alimentaria. 6, 1, p. 6-12 7 p.

    Research output: Contribution to journalArticle

  53. In vitro digestibility of edible films from various starch sources

    Hernandez-Hernandez, O., Emaldi, U. & Juscelino Tovar, 2008, In : Carbohydrate Polymers. 71, 4, p. 648-655 8 p.

    Research output: Contribution to journalArticle

  54. 2007
  55. Caracterización fisico química y funcional de las harinas de arracacha (Arracacia xanthorriza) para sopas instantáneas

    García, A., Pacheco-Delahaye, E., J. Tovar & Pérez, E., 2007 Dec 1, In : Ciencia y Tecnologia Alimentaria. 5, 5, p. 384-393 10 p.

    Research output: Contribution to journalArticle

  56. Proximal composition and in vitro digestibility of starch in lima bean (Phaseolus lunatus) varieties

    Bello-Pérez, L. A., Sáyago-Ayerdi, S. G., Chávez-Murillo, C. E., Agama-Acevedo, E. & Juscelino Tovar, 2007 Nov 1, In : Journal of the Science of Food and Agriculture. 87, 14, p. 2570-2575 6 p.

    Research output: Contribution to journalArticle

  57. Chemical composition and in vitro starch digestibility of pigmented corn tortilla

    Hernández-Uribe, J. P., Agama-Acevedo, E., Islas-Hernández, J. J., Juscelino Tovar & Bello-Pérez, L. A., 2007 Oct 1, In : Journal of the Science of Food and Agriculture. 87, 13, p. 2482-2487 6 p.

    Research output: Contribution to journalArticle

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