UB Paderborn / Katalog / Suche / in CDI

Biological activities of Agave by‐products and their possible applications in food and pharmaceuticals

Journal of the science of food and agriculture, 2018-05, Vol.98 (7), p.2461-2474

2018

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Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

Food research international, 2011-06, Vol.44 (5), p.1284-1291

2011

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Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4465

2021

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Evaluation of metabolic changes in liver and serum of streptozotocin-induced diabetic rats after Mango diet supplementation

Journal of functional foods, 2020-01, Vol.64, p.103695, Article 103695

2020

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Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico

International journal of food properties, 2021-01, Vol.24 (1), p.603-614

2021

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Valorization of tropical fruit peel powders: Physicochemical composition, techno-functional properties, and in vitro antioxidant and antidiabetic activities

Emirates journal of food and agriculture, 2023-06, Vol.35 (6), p.577-587

2023

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Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

ACS food science & technology, 2023-03, Vol.3 (3), p.379-393

2023

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Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

CYTA: journal of food, 2018-01, Vol.16 (1), p.1095-1101

2018

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Annona muricata Leaves as a Source of Bioactive Compounds: Extraction and Quantification Using Ultrasound

Horticulturae, 2022-07, Vol.8 (7), p.560

2022

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Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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In vitro Antifungal Activity of Essential oils and Major Components against Fungi Plant Pathogens

Journal of phytopathology, 2017-04, Vol.165 (4), p.232-237

2017

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Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology

Plant foods for human nutrition (Dordrecht), 2018-09, Vol.73 (3), p.228-234

2018

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Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber

Coatings (Basel), 2020-07, Vol.10 (7), p.614

2020

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Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents

International journal of food science & technology, 2005-04, Vol.40 (4), p.377-383

2005

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Fouquieria splendens: A source of phenolic compounds with antioxidant and antiproliferative potential

European journal of integrative medicine, 2022-01, Vol.49, p.102084, Article 102084

2022

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Preserving quality of fresh-cut products using safe technologies

Journal für Verbraucherschutz und Lebensmittelsicherheit, 2010, Vol.5 (1), p.65-72

2010

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Antioxidant Activity of the Phenolic and Oily Fractions of Different Sweet Bell Peppers

Journal of the Mexican Chemical Society, 2013-04, Vol.57 (2), p.137-143

2013

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Sustratos y ácido indol-3-butírico en la propagación de frambuesa

Terra Latinoamericana, 2021-12, Vol.39, p.1-10

2021

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Novel information about the bioactive compound profile, antioxidant and antiproliferative potential of Parkinsonia praecox (Fabaceae)

Acta botánica mexicana, 2022 (129)

2022

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Antioxidant and antifungal potential of methanol extracts of Phellinus spp. from Sonora, Mexico

Revista iberoamericana de micologia, 2012-07, Vol.29 (3), p.132-138

2012

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Induction of the expression of defence genes in Carica papaya fruit by methyl jasmonate and low temperature treatments

Electronic Journal of Biotechnology, 2012-09, Vol.15 (5), p.6-6

2012

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Formation of Two 1:1 Chlorogenic Acid: β-cyclodextrin Complexes at pH 5: Spectroscopic, Thermodynamic and Voltammetric study

Journal of the Mexican Chemical Society, 2010-04, Vol.54 (2), p.103-110

2010

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Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

Annals of microbiology, 2020-03, Vol.70 (1), Article 12

2020

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Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

Ciência e tecnologia de alimentos, 2016-04, Vol.36 (2), p.188-194

2016

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Preharvest nitrogen application affects quality and antioxidant status of two tomato cultivars

Bragantia, 2020-03, Vol.79 (1), p.134-144

2020

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Biological activities of Agave by‐products and their possible applications in food and pharmaceuticals

Identification and quantification of phenols, carotenoids, and vitamin C from papaya (Carica papaya L., cv. Maradol) fruit determined by HPLC-DAD-MS/MS-ESI

Valorization of Fermented Shrimp Waste with Supercritical CO2 Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity

Evaluation of metabolic changes in liver and serum of streptozotocin-induced diabetic rats after Mango diet supplementation

Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico

Valorization of tropical fruit peel powders: Physicochemical composition, techno-functional properties, and in vitro antioxidant and antidiabetic activities

Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil

Annona muricata Leaves as a Source of Bioactive Compounds: Extraction and Quantification Using Ultrasound

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

In vitro Antifungal Activity of Essential oils and Major Components against Fungi Plant Pathogens

Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology

Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber

Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents

Fouquieria splendens: A source of phenolic compounds with antioxidant and antiproliferative potential

Preserving quality of fresh-cut products using safe technologies

Antioxidant Activity of the Phenolic and Oily Fractions of Different Sweet Bell Peppers

Sustratos y ácido indol-3-butírico en la propagación de frambuesa

Novel information about the bioactive compound profile, antioxidant and antiproliferative potential of Parkinsonia praecox (Fabaceae)

Antioxidant and antifungal potential of methanol extracts of Phellinus spp. from Sonora, Mexico

Induction of the expression of defence genes in Carica papaya fruit by methyl jasmonate and low temperature treatments

Formation of Two 1:1 Chlorogenic Acid: β-cyclodextrin Complexes at pH 5: Spectroscopic, Thermodynamic and Voltammetric study

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model

Preharvest nitrogen application affects quality and antioxidant status of two tomato cultivars

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