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Food & Nutrition Research|October 22, 2016
In vivo protein quality of selected cereal-based staple foods enriched with soybean proteinsLaura Acevedo-Pacheco, Sergio O Serna-SaldívarCurrent Topics in Medicinal Chemistry|June 20, 2015
Anti-inflammatory glycosylated flavonoids as therapeutic agents for treatment of diabetes-impaired woundsMarilena Antunes-Ricardo, Janet Gutiérrez-Uribe, Sergio O Serna-SaldívarBioresource Technology|March 16, 2013
Production of ethanol from sweet sorghum bagasse pretreated with different chemical and physical processes and saccharified with fiber degrading enzymesErick Heredia-Olea, Esther Pérez-Carrillo, Sergio O Serna-SaldívarBioresource Technology|June 26, 2012
Effects of different acid hydrolyses on the conversion of sweet sorghum bagasse into C5 and C6 sugars and yeast inhibitors using response surface methodologyErick Heredia-Olea, Esther Pérez-Carrillo, Sergio O Serna-SaldívarJournal of Food Science|December 7, 2017
Inactivation Methods of Trypsin Inhibitor in Legumes: A ReviewSara Avilés-Gaxiola, Cristina Chuck-Hernández, Sergio O Serna SaldívarFood Research International (Ottawa, Ont.)|May 31, 2023
Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-productsXiadani Orozco-Angelino, Johanan Espinosa-Ramírez, Sergio O Serna-SaldívarThe British Journal of Nutrition|July 28, 2006
Soyabean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of ratsCarlos Amaya-Guerra, Sergio O Serna Saldívar, Maria Guadalupe Alanis-GuzmanFood Chemistry|June 25, 2013
Evaluation of the antioxidant and antiproliferative activities of extracted saponins and flavonols from germinated black beans (Phaseolus vulgaris L.)Daniel Guajardo-Flores, Sergio O Serna-Saldívar, Janet A Gutiérrez-UribeJournal of Food Science|February 20, 2014
Bioactive peptides and hydrolysates from pulses and their potential use as functional ingredientsLidia López-Barrios, Janet A Gutiérrez-Uribe, Sergio O Serna-SaldívarFrontiers in Nutrition|July 24, 2023
Nutritional assessment of nixtamalized maize tortillas produced from dry masa flour, landraces, and high yield hybrids and varietiesBeatriz A Acosta-Estrada, Sergio O Serna-Saldívar, Cristina Chuck-HernándezPageof 5