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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > corn products > masa × 13 results Group by: Economics, Business and Industry   (Click to View) Rheological and thermal properties of masa as related to changes in corn protein during nixtamalization Journal of cereal science (Click to View) Occurrence of zearalenone in fresh corn and corn products collected from local Hispanic markets in San Diego County, CA Food control (Click to View) Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision Food and bioprocess technology (Click to View) Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas Plant foods for human nutrition (Click to View) Enhancement of Corn Nixtamalization by Power Ultrasound Food and bioprocess technology (Click to View) Nixtamalization in two steps with different calcium salts and the relationship with chemical, texture and thermal properties in masa and tortilla Journal of food process engineering (Click to View) Pesticide Residue Levels in Green Beans Cultivated in Souss Masa Valley (Morocco) After Multiple Applications of Bifenthrin and λ-Cyhalothrin Bulletin of environmental contamination and toxicology (Click to View) Effect of salty crust on soil albedo Agricultural and forest meteorology (Click to View) Effect of processing of corn for production of masa, tortillas and tortilla chips on the scavenging capacity of reactive nitrogen species International journal of food science and technology (Click to View) Isolation and characterization of the microflora of nixtamalized corn masa International journal of food microbiology (Click to View) Thermal properties of maize masa and tortillas with different components from maize grains, and additives Journal of food engineering (Click to View) Effect of Processing on the Phytochemical Profiles and Antioxidant Activity of Corn for Production of Masa, Tortillas, and Tortilla Chips Journal of agricultural and food chemistry (Click to View) Oxidation of linoleic acid as a marker for shelf life of corn flour Food chemistry