Chemical Composition and In Vitro Polysaccharide Fermentation of Different Beans (Phaseolus vulgaris L.) by Campos-Vega, R, Reynoso-Camacho, R, Pedraza-Aboytes, G, Acosta-Gallegos, J.A, Guzman-Maldonado, S.H, Paredes-Lopez, O, Oomah, B.D, Loarca-Piña, G

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Moringa infusion (Moringa oleifera) rich in phenolic compounds and high antioxidant capacity attenuate nitric oxide pro-inflammatory mediator in vitro by Coz-Bolaños, X., Campos-Vega, R., Reynoso-Camacho, R., Ramos-Gómez, M., Loarca-Piña, G. Flavia, Guzmán-Maldonado, S.H

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An organogenic plant regeneration system for common bean ( Phaseolus vulgaris L.) by Delgado-Sánchez, P., Saucedo-Ruiz, M., Guzmán-Maldonado, S.H., Villordo-Pineda, E., González-Chavira, M., Fraire-VelÁzquez, S., Acosta-Gallegos, J.A., Mora-Avilés, A.

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Study of Structural and Thermal Changes in Endosperm of Quality Protein Maize During Traditional Nixtamalization Process by Rojas-Molina, I, Gutierrez-Cortez, E, Palacios-Fonseca, A, Banos, L, Pons-Hernandez, J.L, Guzmán-Maldonado, S.H, Pineda-Gomez, P, Rodríguez, M.E

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Analysis of Quality Protein Changes in Nixtamalized QPM Flours as a Function of the Steeping Time by Rojas-Molina, I, Gutierrez, E, Cortés-Acevedo, M.E, Falcon, A, Bressani, R, Rojas, A, Ibarra, C, Pons-Hernández, J.L, Guzmán-Maldonado, S.H, Cornejo-Villegas, A

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Effects of common bean enrichment on nutritional quality of tortillas produced from nixtamalized regular and quality protein maize flours by Mora-Aviles, A, Lemus-Flores, B, Miranda-Lopez, R, Hernandez-Lopez, D, Pons-Hernandez, J.L, Acosta-Gallegos, J.A, Guzman-Maldonado, S.H

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Antimutagenic and antioxidant activities of cascalote (Caesalpinia cacalaco) phenolics by Veloz-Garcia, R.A, Marin-Martinez, R, Veloz-Rodriguez, R, Munoz-Sanchez, C.I, Guevara-Olvera, L, Miranda-Lopez, R, Gonzalez-Chavira, M.M, Torres-Pacheco, I, Guzman-Maldonado, S.H, Cardador-Martinez, A

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