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Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential

Oxidative medicine and cellular longevity, 2022, Vol.2022, p.3848084-24

2022

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Evaluating sacha inchi (Plukenetia volubilis) oil stability and physicochemical properties: A comparison between conventional extraction and supercritical fluids

Food chemistry, 2025-01, Vol.463 (Pt 1), p.141132, Article 141132

2025

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Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress Conditions

Journal of food science, 2016-01, Vol.81 (1), p.C19-C26

2016

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Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

International journal of food science & technology, 2022-07, Vol.57 (7), p.4307-4315

2022

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Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread

International journal of molecular sciences, 2016-02, Vol.17 (2), p.222-222

2016

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Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max)

Food science & technology, 2018-07, Vol.93, p.64-70

2018

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In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador

Starch - Stärke, 2023-01, Vol.75 (1-2), p.n/a

2023

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Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Cereal chemistry, 2015-03, Vol.92 (2), p.134-144

2015

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Panarchy of an indigenous agroecosystem in the globalized market: The quinoa production in the Bolivian Altiplano

Global environmental change, 2016-07, Vol.39, p.195-204

2016

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Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality

ACS food science & technology, 2024-10, Vol.4 (10), p.2400-2406

2024

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In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

ACS food science & technology, 2023-03, Vol.3 (3), p.465-469

2023

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Single-stage VASER-assisted liposuction and lymphatico-venous anastomoses for the treatment of extremity lymphedema: a case series and systematic review of the literature

Gland surgery, 2020-04, Vol.9 (2), p.545-557

2020

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Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis)

Journal of food measurement & characterization, 2021-12, Vol.15 (6), p.5071-5077

2021

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Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation

Brazilian Journal of Food Technology, 2023, Vol.26

2023

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Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Food science & technology, 2020-07, Vol.129, p.109517, Article 109517

2020

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Características epidemiológicas del infarto de miocardio con elevación del segmento ST en Perú: resultados del PEruvian Registry of ST-segment Elevation Myocardial Infarction (PERSTEMI)

Archivos de cardiología de México, 2018-12, Vol.88 (5), p.403-412

2018

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Selenized chickpea sourdoughs for the enrichment of breads

Food science & technology, 2021-10, Vol.150, p.112082, Article 112082

2021

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Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads

Journal of cereal science, 2013-07, Vol.58 (1), p.164-169

2013

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Le Quinoa au temps de la Covid-19 : vers de nouvelles coordinations entre les producteurs des différents pays andins

Agricultures (Montrouge), 2021, Vol.30, p.28

2021

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Cardiac hydatidosis complicated with cerebral embolism: case report

Archivos de cardiologia de Mexico, 2024-03, Vol.94 (3), p.388

2024

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Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet)

Food science & technology, 2020-08, Vol.130, p.109658, Article 109658

2020

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Effect of multi factor-assisted extraction (pH, ultrasound, and temperature) of protein from Sacha inchi (Plukenetia volubilis) and its protein quality and functional characteristics

Food and bioproducts processing, 2024-03, Vol.144, p.156-165

2024

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Improving Outcome Collection Following International Surgery Trips: A Proof of Concept From a Pediatric Hand Reconstruction Trip to Peru

Plastic and reconstructive surgery. Global open, 2020-10, Vol.8 (9S), p.95-95

2020

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Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

Journal of cereal science, 2014-07, Vol.60 (1), p.264-269

2014

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Schwab, Klaus. The Fourth Industrial Revolution. Ginebra: World Economic Forum, 2016, 172 pp

Economía (Lima), 2018-10, Vol.41 (81), p.194-197

Arroyo Lazo, Marco Antonio

2018

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Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential

Evaluating sacha inchi (Plukenetia volubilis) oil stability and physicochemical properties: A comparison between conventional extraction and supercritical fluids

Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination with or without Selenium Stress Conditions

Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread

Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max)

In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador

Selenium‐Enriched Breads and Their Benefits in Human Nutrition and Health as Affected by Agronomic, Milling, and Baking Factors

Panarchy of an indigenous agroecosystem in the globalized market: The quinoa production in the Bolivian Altiplano

Impact of Freeze-Dried Cocoa Sweating on Wheat Sourdough Bread Quality

In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

Single-stage VASER-assisted liposuction and lymphatico-venous anastomoses for the treatment of extremity lymphedema: a case series and systematic review of the literature

Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis)

Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation

Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads

Características epidemiológicas del infarto de miocardio con elevación del segmento ST en Perú: resultados del PEruvian Registry of ST-segment Elevation Myocardial Infarction (PERSTEMI)

Selenized chickpea sourdoughs for the enrichment of breads

Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads

Le Quinoa au temps de la Covid-19 : vers de nouvelles coordinations entre les producteurs des différents pays andins

Cardiac hydatidosis complicated with cerebral embolism: case report

Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet)

Effect of multi factor-assisted extraction (pH, ultrasound, and temperature) of protein from Sacha inchi (Plukenetia volubilis) and its protein quality and functional characteristics

Improving Outcome Collection Following International Surgery Trips: A Proof of Concept From a Pediatric Hand Reconstruction Trip to Peru

Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

Schwab, Klaus. The Fourth Industrial Revolution. Ginebra: World Economic Forum, 2016, 172 pp

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