Juscelino Tovar

Projektledare, Forskare, , ,
Fler filtreringsmöjligheter
  1. 2021
  2. In vitro gastrointestinal digestion and colonic fermentation of phenolic compounds in UV-C irradiated pineapple (Ananas comosus) snack-bars

    Diana Del juncal-Guzmán, Luz M. Hernández-Maldonado, Jorge A. Sánchez-Burgos, Gustavo A. González-Aguilar, Victor M. Ruiz-Valdiviezo, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2021 mar, I: LWT. 138, 8 s., 110636.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  3. Addition of chickpea markedly increases the indigestible carbohydrate content in semolina pasta as eaten

    Daniel E Garcia-Valle, Luis A Bello-Perez & Juscelino Tovar, 2021, I: Journal of the Science of Food and Agriculture. 101, 7, s. 2869-2876

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  4. Update of the concept of type 5 resistant starch (RS5): Self-assembled starch V-type complexes

    Tomy J. Gutiérrez & Juscelino Tovar, 2021, I: Trends in Food Science and Technology. 109, s. 711-724

    Forskningsoutput: TidskriftsbidragÖversiktsartikel

  5. 2020
  6. Starch digestibility: past, present and future

    Luis A. Bello-Pérez, Pamela C. Flores-Silva, Edith Agama-Acevedo & Juscelino Tovar, 2020 okt 2, I: Journal of the Science of Food and Agriculture. 100, s. 5009-5016 8 s.

    Forskningsoutput: TidskriftsbidragÖversiktsartikel

  7. Bioaccessibility of phenolic compounds in common beans (Phaseolus vulgaris L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures

    Alicia P. Cárdenas-Castro, Jara Pérez-Jiménez, Luis A. Bello-Pérez, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2020 maj 5, I: Cereal Chemistry. 97, 3, s. 670-680

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Perla A. Magallanes-Cruz, Luis A. Bello-Pérez, Edith Agama-Acevedo, Juscelino Tovar & Roselis Carmona-Garcia, 2020, I: LWT - Food Science and Technology. 108834.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  9. 2019
  10. Effect of bilberries, lingonberries and cinnamon on cardiometabolic risk-associated markers following a hypercaloric-hyperlipidic breakfast

    Cibele Priscila Busch Furlan, Sandra Costa Valle, Mário Roberto Maróstica, Elin Östman, I. Björck & Juscelino Tovar, 2019 sep, I: Journal of Functional Foods. 60, 103443.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Edith Agama-Acevedo, Luis A. Bello-Perez, Glenda Pacheco-Vargas, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2019 aug 8, I: Journal of Food Processing and Preservation. 43, e14012.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Luz M Hernández-Maldonado, Francisco J Blancas-Benítez, Victor M Zamora-Gasga, Alicia P Cárdenas-Castro, Juscelino Tovar & Sonia G Sáyago-Ayerdi, 2019 jul 11, I: Nutrients. 11, 7, 1564.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Yoghatama Cindya Zanzer, Ângela Giovana Batista, Anestis Dougkas, Juscelino Tovar, Yvonne Granfeldt & Elin Östman, 2019 mar 29, I: Nutrients. 11, 4, 7 s., 736.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Daniel E Garcia-Valle, Luis A Bello-Perez, Pamela C Flores-Silva, Edith Agama-Acevedo & Juscelino Tovar, 2019 feb 5, I: Frontiers in nutrition. 6, s. 1-9 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Edith Agama-Acevedo, Glenda Pacheco-Vargas, Felipe Gutierrez-Meraz, Juscelino Tovar & Luis A. Bello-Perez, 2019, I: Journal of Cereal Science. 89, 102824.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Mirna M. Sanchez-Rivera, Luis A. Bello-Pérez, Juscelino Tovar, Mario M. Martinez & Edith Agama-Acevedo, 2019, I: Food Chemistry. 292, s. 1-5 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Bertha Cruz-Trinidad, Jorge Alberto Sánchez-Burgos, Juscelino Tovar, Sonia Guadalupe Sáyago-Ayerdi & Victor Manuel Zamora-Gasga, 2019, I: International Journal of Food Science and Technology. 54, 11, s. 3091-3098

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  18. Medicinal Foods: Editorial

    Tomy J Gutiérrez & Juscelino Tovar, 2019, I: Current Pharmaceutical Design. 25, 32, s. 3417-3417 1 s.

    Forskningsoutput: TidskriftsbidragDebate/Note/Editorial

  19. 2018
  20. In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity

    Victor Manuel Zamora-Gasga, Alicia Paulina Cárdenas-Castro, Efigenia Montalvo-González, María Guadalupe Flavia Loarca-Piña, Vázquez Landaverde Pedro Alberto, Juscelino Tovar & Sonia Guadalupe Sáyago-Ayerdi, 2018 aug 1, I: International Journal of Food Sciences and Nutrition. 69, 6, s. 718-728 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Gustavo A. Camelo-Méndez, Juscelino Tovar & Luis A. Bello-Pérez, 2018 maj 5, I: Journal of Food Science and Technology. 55, 7, s. 2739-2748 10 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Victor M. Zamora-Gasga, Carlos Álvarez-Vidal, Efigenia Montalvo-González, Guadalupe Loarca-Piña, Pedro A. Vázquez-Landaverde, Luis A. Bello-Pérez, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2018 mar 23, I: Cereal Chemistry. 95, s. 399-410 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Gustavo A. Camelo-Méndez, Pamela C. Flores-Silva, Edith Agama-Acevedo, Juscelino Tovar & Luis A. Bello-Pérez, 2018, I: Starch/Staerke. 70, 1-2, 1700126.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  24. 2017
  25. Inclusion of Hass avocado-oil improves postprandial metabolic responses to a hypercaloric-hyperlipidic meal in overweight subjects

    Cibele Priscila Busch Furlan, Sandra Costa Valle, Elin Östman, Mário Roberto Maróstica Júnior & Juscelino Tovar, 2017 nov 1, I: Journal of Functional Foods. 38, s. 349-354 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Gustavo A. Camelo-Méndez, Edith Agama-Acevedo, Juscelino Tovar & Luis A. Bello-Pérez, 2017 jul 1, I: Journal of Cereal Science. 76, s. 179-185 7 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Victor Manuel Zamora-Gasga, Efigenia Montalvo-González, Guadalupe Loarca-Piña, Pedro Alberto Vázquez-Landaverde, Juscelino Tovar & Sonia G. Sáyago-Ayerdi, 2017 jul 1, I: Food Research International. 97, s. 7-14 8 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  28. Reduction in cardiometabolic risk factors by a multifunctional diet is mediated via several branches of metabolism as evidenced by nontargeted metabolite profiling approach

    Juscelino Tovar, Vanessa de Mello, Anne Nilsson, Maria Johansson, Jussi Paananen, Marko Lehtonen, Kati Hanhineva & Inger Björck, 2017 feb 1, I: Molecular Nutrition and Food Research. 61, 2, 1600552.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Victor Manuel Zamora-Gasga, Efigenia Montalvo-González, Guadalupe Flavia Loarca-Piña, Alejandra Martina Chacón-López, Juscelino Tovar & Sonia Guadalupe Sáyago-Ayerdi, 2017 jan 1, I: Archivos Latinoamericanos de Nutricion. 67, 1, s. 6-14 9 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  30. 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

    Pamela C. Flores-Silva, Juscelino Tovar, Rosalia Reynoso-Camacho & Luis A. Bello-Pérez, 2017 jan 1, I: Cereal Chemistry. 94, 1, s. 124-127 4 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  31. 2016
  32. 2015
  33. In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

    Victor Manuel Zamora-Gasga, Guadalupe Loarca-Pina, Pedro Alberto Vazquez-Landaverde, Rosa Isela Ortiz-Basurto, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2015, I: LWT - Food Science and Technology. 60, 2, s. 766-772

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    James Ramirez-Maganda, Francisco J. Blancas-Benitez, Victor M. Zamora-Gasga, Ma de L. Garcia-Magana, Luis Arturo Bello-Perez, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2015, I: Food Research International. 73, s. 117-123

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  35. 2014
  36. Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

    Victor M. Zamora-Gasga, Luis A. Bello-Perez, Rosa I. Ortiz-Basurto, Juscelino Tovar & Sonia G. Sayago-Ayerdi, 2014, I: LWT - Food Science and Technology. 56, 2, s. 309-314

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Sonia Guadalupe Sáyago-Ayerdi, Juscelino Tovar, Victor Manuel Zamora-Gasga & Luis A. Bello-Perez, 2014, I: Starch/Staerke. 66, 1-2, s. 91-101 11 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  38. 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. (red.). John Wiley and Sons, s. 107-117 11 s.

    Forskningsoutput: Kapitel i bok/rapport/Conference proceedingKapitel samlingsverk

  39. 2013
  40. A diet based on multiple functional concepts improves cognitive performance in healthy subjects

    Anne Nilsson, Juscelino Tovar, Maria Johansson, Karl Radeborg & Inger Björck, 2013, I: Nutrition & Metabolism. 10, 49.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  42. 2012
  43. A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects

    Juscelino Tovar, Anne Nilsson, Maria Johansson, Rickard Ekesbo, Ann-Margreth Aberg, Ulla Johansson & Inger Björck, 2012, I: Nutrition & Metabolism. 9, 29

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Luisa Elena Mejia-Aguero, Florangel Galeno, Oswaldo Hernandez-Hernandez, Juan Matehus & Juscelino Tovar, 2012, I: Journal of the Science of Food and Agriculture. 92, 3, s. 673-678

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  45. 2011
  46. Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

    Rubi G. Utrilla-Coello, Edith Agama-Acevedo, Perla Osorio-Diaz, Juscelino Tovar & Luis A. Bello-Perez, 2011, I: Stärke. 63, 7, s. 416-423

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Maria R. Romero-Lopez, Perla Osorio-Diaz, Luis A. Bello-Perez, Juscelino Tovar & Aurea Bernardino-Nicanor, 2011, I: International Journal of Molecular Sciences. 12, 4, s. 2174-2186

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Sonia G. Sayago-Ayerdi, Juscelino Tovar, Francisco J. Blancas-Benitez & Luis A. Bello-Perez, 2011, I: Journal of Food and Nutrition Research. 50, 1, s. 1-12

    Forskningsoutput: TidskriftsbidragÖversiktsartikel

  49. 2010
  50. 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.)

    Marcelo Hernández-Salazar, Perla Osorio-Diaz, Guadalupe Loarca-Piña, Rosalia Reynoso-Camacho, Juscelino Tovar & Luis A Bello-Pérez, 2010 jul, I: Journal of the Science of Food and Agriculture. 90, 9, s. 1417-22 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  51. 2009
  52. Proximal composition and in vitro starch digestibility in flaxseed-added corn tortilla

    Rodolfo Rendón-Villalobos, Edith Agama-Acevedo, Perla Osorio-Diaz, Juscelino Tovar & Luis A. Bello-Pérez, 2009 feb 1, I: Journal of the Science of Food and Agriculture. 89, 3, s. 537-541 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    JR Rendón-Villalobos, Luis A. Bello-Pérez, Edith Agama-Acevedo, JJ Islas-Hernández, Perla Osorio-Diaz & Juscelino Tovar, 2009, I: Food Chemistry. 117, 1, s. 83-87 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

  54. 2008
  55. Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility

    Rodolfo Rendón-Villalobos, Perla Osorio-Díaz, Edith Agama-Acevedo, Juscelino Tovar & Luis A. Bello-Pérez, 2008 sep 1, I: Interciencia. 33, 9, s. 658-662 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Alejandro Aparicio-Saguilán, Felipe Gutiérrez-Meraz, Francisco J. García-Suárez, Juscelino Tovar & Luis A. Bello-Pérez, 2008 jun 1, I: Starch/Staerke. 60, 6, s. 286-291 6 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

    Perla Osorio-Díaz, Alondra Aguilar-Sandoval, Edith Agama-Acevedo, Rodolfo Rendón-Villalobos, Juscelino Tovar & Luis A. Bello-Pérez, 2008 maj 1, I: Cereal Chemistry. 85, 3, s. 339-343 5 s.

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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

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

    Forskningsoutput: TidskriftsbidragArtikel i vetenskaplig tidskrift

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