| Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour E Agama-Acevedo, JJ Islas-Hernández, G Pacheco-Vargas, ... LWT-Food Science and Technology 46 (1), 177-182, 2012 | 245 | 2012 |
| Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient MR Romero-Lopez, P Osorio-Diaz, LA Bello-Perez, J Tovar, ... International Journal of Molecular Sciences 12 (4), 2174-2186, 2011 | 132 | 2011 |
| Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties P Osorio‐Díaz, LA Bello‐Pérez, SG Sáyago‐Ayerdi, MP Benítez‐Reyes, ... Journal of the Science of Food and Agriculture 83 (12), 1283-1288, 2003 | 125 | 2003 |
| Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de … L Silva-Cristobal, P Osorio-Díaz, J Tovar, LA Bello-Pérez Cyta–Journal of Food 8 (1), 7-14, 2010 | 102 | 2010 |
| Starch characteristics of bean (Phaseolus vulgaris L.) grown in different localities M Ovando-Martínez, LA Bello-Pérez, K Whitney, P Osorio-Díaz, S Simsek Carbohydrate polymers 85 (1), 54-64, 2011 | 98 | 2011 |
| PASTA ADDED WITH CHICKPEA FLOUR: CHEMICAL COMPOSITION, IN VITRO STARCH DIGESTIBILITY AND PREDICTED GLYCEMIC INDEX PASTA ADICIONADA CON … P Osorio-Diaz, E Agama-Acevedo, M Mendoza-Vinalay, J Tovar, ... CYTA-Journal of Food 6 (1), 6-12, 2008 | 98 | 2008 |
| Development and characterization of spaghetti with high resistant starch content supplemented with banana starch RG Hernández-Nava, JDJ Berrios, J Pan, P Osorio-Diaz, LA Bello-Perez Food Science and Technology International 15 (1), 73-78, 2009 | 95 | 2009 |
| Pasta with unripe banana flour: physical, texture, and preference study E Agama‐Acevedo, JJ Islas‐Hernandez, P Osorio‐Díaz, ... Journal of Food Science 74 (6), S263-S267, 2009 | 93 | 2009 |
| Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility PC Flores‐Silva, JDJ Berrios, J Pan, P Osorio‐Díaz, LA Bello‐Pérez International Journal of Food Science & Technology 49 (9), 1985-1991, 2014 | 90 | 2014 |
| Effect of storage time on in vitro digestibility and resistant starch content of nixtamal, masa, and tortilla R Rendon‐Villalobos, LA Bello‐Pérez, P Osorio‐Díaz, J Tovar, ... Cereal Chemistry 79 (3), 340-344, 2002 | 89 | 2002 |
| Physicochemical and digestibility properties of double-modified banana (Musa paradisiaca L.) starches F Carlos-Amaya, P Osorio-Diaz, E Agama-Acevedo, H Yee-Madeira, ... Journal of Agricultural and Food Chemistry 59 (4), 1376-1382, 2011 | 82 | 2011 |
| In Vitro Starch Digestibility and predicted glycemic index of corn tortilla, black beans, and tortilla− bean mixture: effect of cold storage SG Sáyago-Ayerdi, J Tovar, P Osorio-Diaz, O Paredes-López, ... Journal of Agricultural and Food Chemistry 53 (4), 1281-1285, 2005 | 81 | 2005 |
| In vitro fermentability and antioxidant capacity of the indigestible fraction of cooked black beans (Phaseolus vulgaris L.), lentils (Lens culinaris L.) and chickpeas (Cicer … M Hernández‐Salazar, P Osorio‐Diaz, G Loarca‐Piña, ... Journal of the Science of Food and Agriculture 90 (9), 1417-1422, 2010 | 77 | 2010 |
| Effect of the cooking on physicochemical and starch digestibility properties of two varieties of common bean (Phaseolus vulgaris L.) grown under different water regimes M Ovando-Martínez, P Osorio-Díaz, K Whitney, LA Bello-Pérez, S Simsek Food chemistry 129 (2), 358-365, 2011 | 68 | 2011 |
| Alternative use of chickpea flour in breadmaking: chemical composition and starch digestibility of bread RG Utrilla-Coello, P Osorio-Diaz, LA Bello-Perez Food Science and Technology International 13 (4), 323-327, 2007 | 64 | 2007 |
| Chemical composition, antioxidant capacity and prebiotic effect of aguamiel (Agave atrovirens) during in vitro fermentation MR Romero-López, P Osorio-Díaz, A Flores-Morales, N Robledo, ... Revista mexicana de ingeniería química 14 (2), 281-292, 2015 | 62 | 2015 |
| Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. ‘Mayocoba’ R Carmona‐García, P Osorio‐Díaz, E Agama‐Acevedo, J Tovar, ... International journal of food science & technology 42 (3), 296-302, 2007 | 62 | 2007 |
| Propiedades químicas, fisicoquímicas y reológicas de masas y harinas de maíz nixtamalizado LAB Pérez, PO Díaz, EA Acevedo, CN Santiago, OP López Agrociencia 36 (3), 319-328, 2002 | 61 | 2002 |
| Contenido nutricional, propiedades funcionales y conservación de flores comestibles: Revisión E Lara-Cortés, P Osorio-Díaz, A Jiménez-Aparicio, S Bautista-Baños Archivos latinoamericanos de nutrición 63 (3), 197-208, 2013 | 60 | 2013 |
| Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.) A Vargas‐Torres, P Osorio‐Díaz, J Tovar, O Paredes‐López, J Ruales, ... Starch‐Stärke 56 (2), 74-78, 2004 | 58 | 2004 |
