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Abbas, H.K., Mirocha, J.K., Rosiles, R. & Carvajal, M. 1988. Decomposition of zearalenone and deoxynivalenol in the process of making tortillas from corn. Cereal Chem., 65:15-19.

Abramson, D., Sinka, R.N. & Mills, J.T. 1980. Mycotoxin and odor formation in moist cereal grain during granary storage. Cereal Chem., 57: 346-351.

Acevedo, E. & Bressani, R. 1990. Contenido de fibra dietética de alimentos Centroamericanos. Guatemala. Arch. Latinoam. Nutr., 40: 439-451.

Adeniji, A.O. & Potter, N.N. 1978. Properties of ogi powders made from normal, fortified and opaque-2 corn. J. Food Sci., 43: 1571-1574.

Aguirre, F., Bressani, R. & Scrimshaw, N.S. 1953. The nutritive value of Central American corns. III. Tryptophan, niacin, thiamine and riboflavin content of twentythree varieties in Guatemala. Food Res., 18: 273-279.

Akingbala, J.O., Onochie, E.V., Adeyemi, I.A. & Oguntimein, G.B. 1987. Steeping of whole and dry milled maize kernels in ogi preparation. J. Food Proc. Preserv., 11: 1-11.

Akingbala, J.O., Rooney, L.W. & Faubion, J.M. 1981. A laboratory procedure for the preparation of ogi, a Nigerian fermented food. J. Food Sci., 46: 1523- 1526.

Akinrele, I.A. 1970. Fermentation studies on maize during the preparation of a traditional African starch-cake food. J. Sci. Food Agric., 21: 619-625.

Akinrele, I.A. & Bassir, O. 1967. The nutritive value of ogi, a Nigerian infant food. J. Trop. Med. Hyg., 70: 279-280.

Amorin, P.J. de. 1972. Opaque-2 maize for feeding infants. Pediatr. Prat. 43: 235-244.

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Arroyave, G., Wilson, D., Behar, M. & Viteri, F. 1961. The development of INCAP vegetable mixtures II. Biochemical testing. In Progress in meeting protein needs of infants and preschool children. NRC Pub. 843, p. 49-55. Washington, D.C., Natl. Acad. Sci., Natl. Res. Counc.

Asp, N.G., Johansson, C.G., Hallmer, H. & Siljestrom, M. 1983. Rapid enzymatic assay of insoluble and soluble dietary fiber. J. Agric. Food Chem., 33: 476-482.

Banigo, E.O.I., de Man, J.M. & Duitschaever, C.L. 1974. Utilization of high-lysine corn for the manufacture of ogi using a new, improved processing system. Cereal Chem., 51: 559-572.

Banigo, E.O.I. & Muller, H.G. 1972. Carboxylic acid patterns in ogi fermentation. J. Sci. Food Agric., 23: 101-111.

Barber, S.A. 1979. Corn residue management and soil organic matter. Agron. J., 71: 625-627.

Baptist, N.G. & de Mel, B.V. 1955. Growth and amino acid intakes of children on a cereal-legume vegetable diet. Br. J. Nutr., 9: 156-170.

Bazua, C.D., Guerra, R. & Sterner, H. 1979. Extruded corn flour as an alternative to lime-treated corn flour for tortilla preparation. J. Food Sci., 44: 940-941.

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Bedolla, S. & Rooney, L.W. 1984. Characteristics of US and Mexican instant maize flours for tortilla and snack preparations. Cereal Foods World, 29: 732-735.

Benton, D.A., Harper, A.E. & Elvehjem, C.A. 1955. Effect of isoleucine supplementation on the growth of rats fed zein or corn diets. Arch. Biochem. Biophys., 57: 13-19.

Benton, D.A., Harper, A.E., Spivey, H.E. & Elvehjem, C.A. 1956. Leucine, isoleucine and valine relationships in the rat. Arch. Biochem. Biophys., 60: 147155.

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Braham, J.E. & Bressani, R. 1966. Utilization of calcium from home treated maize. Nutr. Bromatol. Toxicol., 5: 1419.

Braham, J.E., Bressani, R. & Guzmán, M.A. 1966. Effect of lysine and tryptophan supplementation on nicotinic acid metabolism in pigs given raw or limetreated corn diets. Metabolism, 15: 548556.

Braham, J.E., Villareal,A. & Bressani, R. 1962. Effect of lime treatment of corn on the availability of niacin for cats. J. Nutr., 76: 183-186.

Bressani, R.1962. Effect of amino acid imbalance on nitrogen retention. I. Effect of a relative deficiency of tryptophan in dogs. J. Nutr., 78: 365370.

Bressani, R.1963. Effect of amino acid imbalance on nitrogen retention. II. Interrelationships between methionine, valine, isoleucine and threonine as supplements to corn proteins for dogs. J. Nutr., 79: 389-394.

Bressani, R. 1 971. Amino acid supplementation of cereal grain flours tested in children. In N.S. Schrimshaw & A.M. Altschul, eds. Amino acid fortification of protein foods, p. 184204. Cambridge, Mass., USA, MIT Press.

Bressani, R. 1972. The importance of maize for human nutrition in Latin America and other countries. In Nutritional improvement of maize. INCAP publication L-4, p. 5-29. Guatemala, INCAP.

Bressani, R. 1983. World needs for improved nutrition and the role of vegetables and legumes. Asian Vegetable Research and Development Center, 10th Anniversary Monograph Series. AVRDC Pub. 83- 185. Shanhua, Taiwan, AVRDC.

Bressani, R.1987. The incorporation of nutritional goals in agricultural research in developing countries. Benson Inst. Rev., 10: 18-28.

Bressani, R. 1988. Protein complementation of foods. In E. Karmas & R.S. Harris, eds. Nutritional evaluation of food processing, 3rd ea., p. 627-657. New York, Van Nostrand Reinhold Company.

Bressani, R. 1990. Chemistry, technology and nutritive value of maize tortillas. Food Rev. /nt., 6: 225-264.

Bressani, R., Alvarado, J. & Viteri, F. 1969. Evaluacion en ninos de la calidad de la proteina del maíz opaco2. Arch. Latinoam. Nutr., 19: 129140.

Bressani, R., Arroyave, G. & Scrimshaw, N.S.1953. The nutritive value of Central American coms. I. Nitrogen, ether extract, crude fiber and minerals of twenty-four varieties in Guatemala. Food Res., 18: 261267.

Bressani, R., Benavides, V., Acevedo, E. & Ortiz, M.A. 1990. Changes in selected nutrient content and in protein quality of common andquality protein maize during tortilla preparation. Cereal Chem., 67(6): 515-518.

Bressani, R., graham, J.E., Elias, L.G. & Rubio, M. 1979. Further studies on the enrichment of lime-treated corn with whole soybeans. J. Food Sci.,44: 17071710.

Bressani, R., Breuner, M. & Ortiz, M.A. 1989. Contenidodefibraacidoy neutro-detergente y de minerales menores en maíz y su tortilla. Arch. Latinoam. Nutr., 39: 382-391.

Bressani, R., Castillo, S.V. & Guzman, M.A.1962. The nutritional evaluation of processed whole corn flour. J. Agric. Food Chem., 10: 308-312.

Bressani, R. & de Villareal, E.M.1963. Nitrogen balance of dogs fed limetreated corn supplemented with proteins and amino acids. J. Food Sci., 28: 611-615.

Bressani, R. & Elias, L.G.1969. Studies on the use of opaque-2 corn in vegetable protein-rich foods. J. Agric. Food Chem., 17: 659-662.

Bressani, R. & Elias, L.G. 1972. La calidad proteinica del maíz opaco-2 como ingrediente de dietas rurales de Guatemala. Arch. Latinoam. Nutr., 22: 577-594.

Bressani, R. & Elias, L.G. 1974. Legume foods. In A.M. Altschul, ed. New protein foods, Vol. I A, p. 231 297. NewYork,Academic Press Inc.

Bressani, R. & Elias, L.G. 1981. Estudios nutricionales sobre dietas. Valor proteinico de mezclas de cereales. INCAP Informe Anual 198O, p. 10-11. Managua,Nicaragua, INCAP.

Bressani, R., Elias, L.G. & graham, J.E. 1968. Suplementacion con aminoacidos del maíz y de la tortilla. Arch. Latinoam. Nutr., 18: 123-134.

Bressani, R., Elias, L.G. & graham, J.E.1978. Improvement of the protein quality of corn with soybean protein. Adv. Exp. Med. Biol., 105: 29-65.

Bressani, R., Elias, L.G. & de Espana, M.E.1981. Posibles relaciones entre medidas fisicas, quimicas y nutricionales en frijol comun (Phaseolus vulgaris). Arch. Latinoam. Nutr., 31: 550-570.

Bressani R., Elias, L.G., Santos, M., Navarrete, D. & Scrimshaw, N.S. 1960. El contenido de nitrógeno y de aminoácidos esenciales de diversas selecciones de maíz. Arch. Venez. Nutr., 10: 85-100.

Bressani, R., Gómez-Brenes, R. & Scrimshaw, N.S. 1961. Effect of processing on distribution and in vitro availability of niacin of corn (Zea mays). Food Technol., 15: 450-454.

Bressani, R., Hernandez, E., Colon, A., Wolzak, A. & Gómez-Brenes, R. 1981. Efecto suplementario de 3 fuentes de proteína de soya sobre diferentes selecciones o productos de maíz. Arch. Latinoam. Nutr., 31: 52-62.

Bressani, R. & Marenco, E.1963. Corn flour supplementation: the enrichment of lime-treated corn flour with proteins, lysine and tryptophan and vitamins. J. Agric. Food Chem., 11: 517-522.

Bressani, R., Medrano, J.F., Elías, L.G., Gomez-Brenes, R., Gonzalez, J.M., Navarrete, D. & Klein, R.E. 1982. Estudios de control de insectos pare la preservacion del maíz opaco2 almacenado y efectos sobre su valor nutritivo. Turrialba, 32: 51-58.

Bressani, R. & Mertz, E.T. 1958. Studies on corn protein. IV. Protein and amino acid content of different com varieties. Cereal Chem., 35: 227-235.

Bressani, R., Murillo, B. & Elias, L.G. 1974. Whole soybeans as a means of increasing protein and calories in maizebased diets. J. Food Sci., 39: 577-580.

Bressani, R., Paz y Paz, R. & Scrimshaw, N.S. 1958. Chemical changes in corn during preparation of tortillas. J. Agric. Food Chem., 6: 770774.

Bressani, R. & Scrimshaw, N.S.1958. Effect of lime treatment on in-vitro availability of essential amino acids and solubility of protein fractions in com. J. Agric. Food Chem., 6: 774778.

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Bressani, R., Scrimshaw, N.S., Behar, M. & Viteri, F. 1958. Supplementation of cereal proteins with amino acids. II. Effect of amino acid supplementation of corn-mesa at intemmediate levels of protein intake on the nitrogen retention of young children. J. Nutr., 66: 501-513.

Bressani, R., Valiente, A.T. & Tejada, C. 1962. All vegetable protein mixtures for human feeding. VI. The value of combinations of lime-treated com and cooked black beans. J. Food Sci., 27: 394-400.

Bressani, R., Wilson, D., Chung, M., Behar, M. & Viteri, F. 1963. Supplementation of cereal proteins with amino acids. V. Effect of supplementing lime-treated com with different levels of Iysine, tryptophan and isoleucine on the nitrogen retention of young children. J. Nutr., 80: 80-84.

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