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Natural deep eutectic solvents ( NaDES ) as an emerging technology for the valorisation of natural products and agro‐food residues: a review

International journal of food science & technology, 2023-12, Vol.58 (12), p.6660-6673

2023

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Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium

Food technology and biotechnology, 2016-07, Vol.54 (3), p.367-374

2016

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Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Journal of food processing and preservation, 2016-04, Vol.40 (2), p.270-278

2016

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Chemical Analysis of Polyphenols with Antioxidant Capacity from Pinus durangensis Bark

Journal of wood chemistry and technology, 2017-09, Vol.37 (5), p.393-404

2017

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Neocandenatone, an isoflavan-cinnamylphenol quinone methide pigment from Dalbergia congestiflora

Phytochemistry (Oxford), 2004-04, Vol.65 (7), p.925-928

2004

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Characterization and Antioxidant Properties of the Condensed Tannins from Alaska Cedar Inner Bark

Records of natural products, 2014-01, Vol.8 (3), p.217

2014

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Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania

Future foods : a dedicated journal for sustainability in food science, 2024-12, Vol.10, p.100434, Article 100434

2024

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In Silico Prediction of the Toxic Potential of Lupeol

Chemical research in toxicology, 2017-08, Vol.30 (8), p.1562-1571

2017

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In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages

Food research international, 2017-12, Vol.102, p.690-699

2017

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Factores antinutricios y actividad antioxidante en variedades mejoradas de frijol común (Phaseolus Vulgaris)

Agrociencia (Montecillo), 2005, Vol.39 (6), p.603-610

2005

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Antioxidant Phenolic Compounds of Ethanolic and Aqueous Extracts from Pink Cedar (Acrocarpus fraxinifolius Whight & Arn.) Bark at Two Tree Ages

Journal of wood chemistry and technology, 2015-07, Vol.35 (4), p.270-279

2015

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Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions

Nutrafoods, 2014, Vol.13 (4), p.169-178

2014

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Two Acylated Diarylheptanoid Glycosides from Red Alder Bark

Journal of natural products (Washington, D.C.), 1998-10, Vol.61 (10), p.1292-1294

1998

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Plants with potential use on obesity and its complications

EXCLI journal, 2015-01, Vol.14, p.809-831

2015

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Effect of pressure cooking on the antioxidant activity of extracts from three common bean ( Phaseolus vulgaris L.) cultivars

Food chemistry, 2007, Vol.100 (1), p.31-35

2007

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Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

International journal of food science, 2014, Vol.2014 (2014), p.1-8

2014

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Acetone effects on Buddleja scordioides polyphenol extraction process and assessment of their cellular antioxidant capacity and anti-inflammatory activity

Medicinal chemistry research, 2019-12, Vol.28 (12), p.2218-2231

2019

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Ultrasound assisted extraction modeling of fructans from agave (Agave tequilana Weber var. Azul) at different temperatures and ultrasound powers

Food and bioproducts processing, 2015-10, Vol.96, p.232-239

2015

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Comparación del contenido de compuestos fenólicos en la corteza de ocho especies de pino

Madera y bosques, 2016-09, Vol.9 (2), p.41-49

2016

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Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Revista Chapingo. Serie Ciencias forestales y del ambiente, 2015-12, Vol.22 (1), p.73-86

2015

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Fitoquímicos antioxidantes y modulación de estrés oxidativo en hojas de Coffea mediante infusión y extracción asistida por ultrasonido

Revista Chapingo. Serie Ciencias forestales y del ambiente, 2021-12, Vol.28 (1), p.119-137

2021

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Antioxidant phytochemicals and modulation of oxidative stress from infusions and ultrasound-assisted extractions of Coffea leaves

Revista Chapingo. Serie Ciencias forestales y del ambiente, 2022-04, Vol.28 (1), p.119-137

2022

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Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

Food research international, 2015-10, Vol.76, p.79-85

2015

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Usos alternativos de los desechos de la industria del aserrío

Revista Chapingo. Serie Ciencias forestales y del ambiente, 2017-05, Vol.23 (2), p.243-260

2017

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Experimental characterization of two varieties of sunflower with potential for oil production extracted with hexane and isopropyl alcohol

Grasas y aceites (Sevilla), 2003-09, Vol.54 (3), p.245-252

2003

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Natural deep eutectic solvents ( NaDES ) as an emerging technology for the valorisation of natural products and agro‐food residues: a review

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activity of Eucalyptus camaldulensis and Litsea glaucescens Infusions Fermented with Kombucha Consortium

Changes in Phytochemical and Antioxidant Potential of Tempeh Common Bean Flour from Two Selected Cultivars Influenced by Temperature and Fermentation Time

Chemical Analysis of Polyphenols with Antioxidant Capacity from Pinus durangensis Bark

Neocandenatone, an isoflavan-cinnamylphenol quinone methide pigment from Dalbergia congestiflora

Characterization and Antioxidant Properties of the Condensed Tannins from Alaska Cedar Inner Bark

Comparative analyses of the nutritional and antinutritional composition of pod flours from Neltuma spp. (Fabaceae, Caesalpinioideae) species from drylands of Mexico, Kenya and Tanzania

In Silico Prediction of the Toxic Potential of Lupeol

In vitro and in vivo assessment of anti-hyperglycemic and antioxidant effects of Oak leaves (Quercus convallata and Quercus arizonica) infusions and fermented beverages

Factores antinutricios y actividad antioxidante en variedades mejoradas de frijol común (Phaseolus Vulgaris)

Antioxidant Phenolic Compounds of Ethanolic and Aqueous Extracts from Pink Cedar (Acrocarpus fraxinifolius Whight & Arn.) Bark at Two Tree Ages

Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions

Two Acylated Diarylheptanoid Glycosides from Red Alder Bark

Plants with potential use on obesity and its complications

Effect of pressure cooking on the antioxidant activity of extracts from three common bean ( Phaseolus vulgaris L.) cultivars

Influence of Commercial Saturated Monoglyceride, Mono-/Diglycerides Mixtures, Vegetable Oil, Stirring Speed, and Temperature on the Physical Properties of Organogels

Acetone effects on Buddleja scordioides polyphenol extraction process and assessment of their cellular antioxidant capacity and anti-inflammatory activity

Ultrasound assisted extraction modeling of fructans from agave (Agave tequilana Weber var. Azul) at different temperatures and ultrasound powers

Comparación del contenido de compuestos fenólicos en la corteza de ocho especies de pino

Encinos mexicanos, un recurso no maderable con potencial para elaborar bebidas tipo Kombucha

Fitoquímicos antioxidantes y modulación de estrés oxidativo en hojas de Coffea mediante infusión y extracción asistida por ultrasonido

Antioxidant phytochemicals and modulation of oxidative stress from infusions and ultrasound-assisted extractions of Coffea leaves

Phenolic composition changes of processed common beans: their antioxidant and anti-inflammatory effects in intestinal cancer cells

Usos alternativos de los desechos de la industria del aserrío

Experimental characterization of two varieties of sunflower with potential for oil production extracted with hexane and isopropyl alcohol

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