Corn husk is generated as a by-product during the processing and collection of corn, the
second largest agricultural crop of the whole planet. The use of these by-products is …

Anthocyanins are water-soluble, colored compounds of the flavonoid class, abundantly
found in the fruits, leaves, roots, and other parts of the plants. The fruit berries are prime …

Flavonoids are a large group of plant secondary metabolites that have a high popularity as
nutraceuticals. Further, they contribute to food quality, acting as preservatives, pigments and …

Colored (orange, pink, red, purple, and blue) corn strongly attracted attention on its healthy
properties mainly due to its anthocyanin and carotenoid composition which is also …

Maize is one of the most important crops for human and animal consumption and contains a
chemical arsenal essential for survival: flavonoids. Moreover, flavonoids are well known for …

One of the primary sources of human sustenance is cereal grains, and the production of
these grains has expanded recently to meet the demands of the growing global population …

Traditional nixtamalization produces the “gold standard” tortilla, but the process is
ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many …

Maize is one of the major staple cereals in the world. The species has evolved for centuries
into hundreds of landraces, adapting to different agroecological niches under careful farmer …

Flatbreads are among the oldest foods throughout the world. They are affordable, familiar,
and authentic foods with a long history in several countries. Their high versatility puts …

Reducing maize postharvest storage losses is a challenge for millions of smallholder
farmers in Mexico. A previous study documented the effects of storage technologies on …