All Stories

  1. Starch digestibility: past, present, and future

    Article • Journal of the Science of Food and Agriculture, March 2018, Wiley

    Dr Juscelino Tovar

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

    Article • Cereal Chemistry, March 2018, Wiley

    Dr Juscelino Tovar

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

    Article • International Journal of Food Sciences and Nutrition, December 2017, Taylor & Francis

    Dra Efigenia Montalvo-González, Dr Juscelino Tovar

  4. Improvement in cardiometabolic risk markers following a multifunctional diet is associated with gut microbial taxa in healthy overweight and obese subjects

    Article • European Journal of Nutrition, November 2017, Springer Science + Business Media

    Dr Juscelino Tovar

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

    Article • Journal of Functional Foods, November 2017, Elsevier

    Dr Juscelino Tovar

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

    Article • Starch - Stärke, October 2017, Wiley

    Pamela Celeste Flores-Silva, Dr Juscelino Tovar

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

    Article • Food Research International, July 2017, Elsevier

    Dr Juscelino Tovar

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

    Article • Journal of Cereal Science, July 2017, Elsevier

    Dr Juscelino Tovar

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

    Article • Molecular Nutrition & Food Research, November 2016, Wiley

    Dr Juscelino Tovar

  10. A multifunctional diet improves cardiometabolic-related biomarkers independently of weight changes: an 8-week randomized controlled intervention in healthy overweight and obese subjects

    Article • European Journal of Nutrition, September 2015, Springer Science + Business Media

    Dr Juscelino Tovar

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

    Article • Food Research International, July 2015, Elsevier

    Dr Juscelino Tovar

  12. In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

    Article • LWT, March 2015, Elsevier

    Dr Juscelino Tovar

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

    Article • LWT, May 2014, Elsevier

    Dr Juscelino Tovar

  14. Starch Hydrolysis Products with Physiological Activity in Humans

    Article • March 2014, Wiley

    Dr Juscelino Tovar

  15. Combining functional features of whole-grain barley and legumes for dietary reduction of cardiometabolic risk: a randomised cross-over intervention in mature women

    Article • British Journal Of Nutrition, September 2013, Cambridge University Press

    Dr Juscelino Tovar

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

    Article • Starch - Stärke, February 2013, Wiley

    Dr Juscelino Tovar

  17. A diet based on multiple functional concepts improves cognitive performance in healthy subjects

    Article • Nutrition & Metabolism, January 2013, Springer Science + Business Media

    Dr Juscelino Tovar

  18. A diet based on multiple functional concepts improves cardiometabolic risk parameters in healthy subjects

    Article • Nutrition & Metabolism, January 2012, Springer Science + Business Media

    Dr Juscelino Tovar

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

    Article • Journal of the Science of Food and Agriculture, September 2011, Wiley

    Dr Juscelino Tovar

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

    Article • International Journal of Molecular Sciences, March 2011, MDPI AG

    Dr Juscelino Tovar

  21. Composition and starch digestibility of whole grain bars containing maize or unripe banana flours

    Article • Starch - Stärke, December 2010, Wiley

    Dr Juscelino Tovar

  22. Chemical composition, carbohydrate digestibility, and antioxidant capacity of cooked black bean, chickpea, and lentil Mexican varieties Composición química, digestibilidad de carbohidratos, y capacidad antioxidante de variedades mexicanas cocidas de fr...

    Article • CyTA - Journal of Food, May 2010, Taylor & Francis

    Dr Juscelino Tovar

  23. 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.)

    Article • Journal of the Science of Food and Agriculture, April 2010, Wiley

    Dr Juscelino Tovar

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

    Article • Food Chemistry, November 2009, Elsevier

    Dr Juscelino Tovar

  25. Proximal composition and in vitro starch digestibility in flaxseed‐added corn tortilla

    Article • Journal of the Science of Food and Agriculture, December 2008, Wiley

    Dr Juscelino Tovar

  26. Physicochemical and Functional Properties of Cross‐linked Banana Resistant Starch. Effect of Pressure Cooking

    Article • Starch - Stärke, May 2008, Wiley

    Dr Juscelino Tovar

  27. Composite Durum Wheat Flour/Plantain Starch White Salted Noodles: Proximal Composition, Starch Digestibility, and Indigestible Fraction Content

    Article • Cereal Chemistry, May 2008, Scientific Societies

    Dr Juscelino Tovar

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

    Article • Food Chemistry, April 2008, Elsevier

    Dr Juscelino Tovar

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

    Article • Carbohydrate Polymers, March 2008, Elsevier

    Dr Juscelino Tovar

  30. Chemical composition and in vitro starch digestibility of pigmented corn tortilla Juan Pablo Hernández‐Uribe Edith Agama‐Acevedo José Juan Islas‐Hernández Juscelino Tovar Luis A Bello‐Pérez. Journal of the Science of Food and Agriculture,...

    Article • Journal of the Science of Food and Agriculture, September 2007, Wiley

    Dr Juscelino Tovar

  31. Production and Characterization of Xanthosoma sagittifolium and Colocasia esculenta Flours

    Article • Journal of Food Science, August 2007, Wiley

    Dr Juscelino Tovar

  32. Starch digestibility and morphology of physically modified jack bean (Canavalia ensiformis L.) seed flours

    Article • Animal Feed Science and Technology, August 2007, Elsevier

    Dr Juscelino Tovar

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

    Article • Journal of the Science of Food and Agriculture, July 2007, Wiley

    Dr Juscelino Tovar

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

    Article • Journal of the Science of Food and Agriculture, July 2007, Wiley

    Dr Juscelino Tovar

  35. Chemical composition and in vitro starch digestibility of corn tortillas with added amaranth flour

    Article • Journal of the Science of Food and Agriculture, July 2007, Wiley

    Dr Juscelino Tovar

  36. Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

    Article • LWT, May 2007, Elsevier

    Dr Juscelino Tovar

  37. Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch

    Article • Journal of Food Composition and Analysis, May 2007, Elsevier

    Dr Juscelino Tovar

  38. In vitro starch digestibility of fresh and sun‐dried faba beans (Vicia faba L.)

    Article • Journal of the Science of Food and Agriculture, April 2007, Wiley

    Dr Juscelino Tovar

  39. Composition and effect of soaking on starch digestibility of Phaseolus vulgaris (L.) cv. ‘Mayocoba’

    Article • International Journal of Food Science & Technology, February 2007, Wiley

    Dr Juscelino Tovar

  40. In vitro digestion rate and resistant starch content of tortillas stored at two different temperatures

    Article • LWT, October 2006, Elsevier

    Dr Juscelino Tovar

  41. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours

    Article • International Journal of Food Sciences and Nutrition, January 2006, Taylor & Francis

    Dr Juscelino Tovar

  42. Resistant Starch‐rich Powders Prepared by Autoclaving of Native and Lintnerized Banana Starch: Partial Characterization

    Article • Starch - Stärke, September 2005, Wiley

    Dr Juscelino Tovar, PhD Emmanuel Flores Huicochea

  43. In Vitro Starch Digestibility and Predicted Glycemic Index of Corn Tortilla, Black Beans, and Tortilla−Bean Mixture:  Effect of Cold Storage

    Article • Journal of Agricultural and Food Chemistry, January 2005, American Chemical Society (ACS)

    Dr Juscelino Tovar

  44. Chemical composition and in vitro starch bioavailability of Phaseolus vulgaris (L) cv Mayocoba

    Article • Journal of the Science of Food and Agriculture, November 2004, Wiley

    Dr Juscelino Tovar

  45. Starch digestibility of five cooked black bean (Phaseolus vulgaris L.) varieties

    Article • Journal of Food Composition and Analysis, October 2004, Elsevier

    Dr Juscelino Tovar

  46. Chemical Composition, Starch Bioavailability and Indigestible fraction of Common Beans (Phaseolus Vulgaris L.)

    Article • Starch - Stärke, February 2004, Wiley

    Dr Juscelino Tovar

  47. In vitro starch digestibility changes during storage of maize flour tortillas

    Article • Nahrung/Food, January 2004, Wiley

    Dr Juscelino Tovar

  48. In Vitro Digestibility of Banana Starch Cookies

    Article • Plant Foods for Human Nutrition, January 2004, Springer Science + Business Media

    Dr Juscelino Tovar

  49. Effect of Cooking Procedures and Storage on Starch Bioavailability in Common Beans (Phaseolus vulgaris L.)

    Article • Plant Foods for Human Nutrition, January 2004, Springer Science + Business Media

    Dr Juscelino Tovar

  50. Effect of processing and storage time on in vitro digestibility and resistant starch content of two bean (Phaseolus vulgaris L) varieties

    Article • Journal of the Science of Food and Agriculture, August 2003, Wiley

    Dr Juscelino Tovar

  51. Preparation of Indigestible Pyrodextrins from Different Starch Sources

    Article • Journal of Agricultural and Food Chemistry, July 2003, American Chemical Society (ACS)

    Dr Juscelino Tovar

  52. In vitro digestibility and resistant starch content of some industrialized commercial beans (Phaseolus vulgaris L.)

    Article • Food Chemistry, August 2002, Elsevier

    Dr Juscelino Tovar

  53. Effect of Storage Time on In Vitro Digestibility and Resistant Starch Content of Nixtamal, Masa, and Tortilla

    Article • Cereal Chemistry, May 2002, Scientific Societies

    Dr Juscelino Tovar

  54. Resistant starch formation does not parallel syneresis tendency in different starch gels

    Article • Food Chemistry, April 2002, Elsevier

    Dr Juscelino Tovar

  55. Enzymic Availability of Starch in Cooked Black Beans (Phaseolus vulgaris L) and Cowpeas (Vigna sp.)

    Article • Journal of Agricultural and Food Chemistry, May 1997, American Chemical Society (ACS)

    Dr Juscelino Tovar

  56. Steam-Cooking and Dry Heating Produce Resistant Starch in Legumes

    Article • Journal of Agricultural and Food Chemistry, January 1996, American Chemical Society (ACS)

    Dr Juscelino Tovar

  57. Cell walls limit in vitro protein digestibility in processed legume seeds

    Article • Food Chemistry, January 1995, Elsevier

    Dr Juscelino Tovar

  58. Effect of processing on metabolic response to legumes

    Article • American Journal of Clinical Nutrition, March 1994, Oxford University Press (OUP)

    Dr Juscelino Tovar

  59. Effect of processing on blood glucose and insulin responses to starch in legumes

    Article • Journal of Agricultural and Food Chemistry, October 1992, American Chemical Society (ACS)

    Dr Juscelino Tovar

  60. Incomplete Digestion of Legume Starches in Rats: A Study of Precooked Flours Containing Retrograded and Physically Inaccessible Starch Fractions

    Article • Journal of Nutrition, July 1992, Oxford University Press (OUP)

    Dr Juscelino Tovar

  61. Starch digestibility in the diabetic rat

    Article • Nutrition Research, November 1991, Elsevier

    Dr Juscelino Tovar

  62. Starch content and .alpha.-amylolysis rate in precooked legume flours

    Article • Journal of Agricultural and Food Chemistry, September 1990, American Chemical Society (ACS)

    Dr Juscelino Tovar

  63. Analytical and nutritional implications of limited enzymic availability of starch in cooked red kidney beans

    Article • Journal of Agricultural and Food Chemistry, February 1990, American Chemical Society (ACS)

    Dr Juscelino Tovar

  64. Relationship between microstructure and nutritional and nutritional properties of starch in pre-cooked legume flours

    Article • Micron and Microscopica Acta, January 1990, Elsevier

    Dr Juscelino Tovar

  65. Effect of indigestible residue from foodstuffs on trypsin and pancreatic α‐amylase activity in vitro

    Article • Journal of the Science of Food and Agriculture, January 1989, Wiley

    Dr Juscelino Tovar

  66. Subtilisin inhibitors in Canavalia and Vicia faba seeds. A comparative study

    Article • Journal of the Science of Food and Agriculture, January 1989, Wiley

    Dr Juscelino Tovar

  67. Subtilisin inhibitors from legume seeds: A purification procedure

    Article • Journal of the Science of Food and Agriculture, December 1985, Wiley

    Dr Juscelino Tovar