Edith Olivia Cuevas Rodríguez

Edith Olivia Cuevas Rodríguez

Universidad Autónoma de Sinaloa - Culiacán / Mexico
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 789016
Autonomous University of Sinaloa
person_outline Edith Olivia Cuevas Rodríguez's MOST POPULAR ARTICLES
1-) Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical propertiesPI Angulo-Bejarano, NM Verdugo-Montoya, EO Cuevas-Rodríguez, ...Food Chemistry 106 (1), 106-112, 20081082008
2-) Increasing the antioxidant activity, total phenolic and flavonoid contents by optimizing the germination conditions of amaranth seedsJXK Perales-Sánchez, C Reyes-Moreno, MA Gómez-Favela, ...Plant foods for human nutrition 69, 196-202, 20141142014
3-) Phytochemicals and antioxidant capacity of tortillas obtained after lime-cooking extrusion process of whole pigmented Mexican maizeJ Aguayo-Rojas, S Mora-Rochín, EO Cuevas-Rodríguez, ...Plant Foods for Human Nutrition 67, 178-185, 20121132012
4-) Characterization of anthocyanins and proanthocyanidins in wild and domesticated Mexican blackberries (Rubus spp.)EO Cuevas-Rodriguez, GG Yousef, PA Garcia-Saucedo, J Lopez-Medina, ...Journal of Agricultural and Food Chemistry 58 (12), 7458-7464, 20101142010
5-) Solid state fermentation process for producing chickpea (Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the productC Reyes‐Moreno, EO Cuevas‐Rodríguez, J Milán‐Carrillo, ...Journal of the Science of Food and Agriculture 84 (3), 271-278, 20041132004