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Nayeli Hernandez-Espinosa
International Maize and Wheat Improvement Center
3Publications
3H-index
26Citations
Publications 3
Newest
Published on Dec 1, 2017in Food Chemistry 5.40
Ana María Magallanes-López2
Estimated H-index: 2
(CIMMYT: International Maize and Wheat Improvement Center),
Nayeli Hernandez-Espinosa3
Estimated H-index: 3
(CIMMYT: International Maize and Wheat Improvement Center)
+ 5 AuthorsCarlos Guzmán9
Estimated H-index: 9
(CIMMYT: International Maize and Wheat Improvement Center)
Abstract Diets very rich in cereals have been associated with micronutrient malnutrition, and the biofortification of them, has been proposed as one of the best approaches to alleviate the problem. Durum wheat is one of the main sources of calories and protein in many developing countries. In this study, 46 durum varieties grown under full and reduced irrigation, were analyzed for micronutrients and phytate content to determine the potential bioavailability of the micronutrients. The variation w...
Published on Sep 1, 2017in Cereal Foods World 0.51
Roberto J. Peña-Bautista1
Estimated H-index: 1
,
Nayeli Hernandez-Espinosa3
Estimated H-index: 3
+ 2 AuthorsHans J. Braun8
Estimated H-index: 8
Meeting the growing demand for food over the next 20–30 years will be challenging, mainly because the fastest population growth is occurring in already highly populated developing countries and because producing cereal crops (the main source of nutrients in these countries) requires that serious production constraints, due mainly to the effects of climate change, be overcome. Wheat supplies the most calories and proteins to the global population in the form of diverse wheat-based foods. Wheat-ba...
Published on Nov 1, 2015in Journal of Cereal Science 2.45
Carlos Guzmán9
Estimated H-index: 9
(CIMMYT: International Maize and Wheat Improvement Center),
Gabriel Posadas-Romano4
Estimated H-index: 4
(CIMMYT: International Maize and Wheat Improvement Center)
+ 2 AuthorsRoberto J. Peña29
Estimated H-index: 29
(CIMMYT: International Maize and Wheat Improvement Center)
Abstract Water is necessary for the development of gluten viscoelastic properties and plays an important role in all types of chemical reactions that occur during mixing and baking. Therefore, understanding the nature of all chemical constituents and paying attention to their effects in determining water absorption is crucial for reliable evaluation of the flour bread-making properties and its bread-making performance. In this study, a new standard water absorption criteria (UNIFABS) for Mixogra...
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