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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging

Food engineering reviews, 2019-06, Vol.11 (2), p.78-92

2019

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Black Bean ( Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential

Molecules (Basel, Switzerland), 2021-11, Vol.26 (21), p.6716

2021

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Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models

Foods, 2020-09, Vol.9 (10), p.1359

2020

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Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential

Food research international, 2023-07, Vol.169, p.112816-112816, Article 112816

2023

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Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation

Heliyon, 2021-08, Vol.7 (8), p.e07694-e07694, Article e07694

2021

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Isolation and identification of proteolytic lactic-acid bacteria of the common carp (Cyprinus carpio) by spontaneous fermentation to obtain functional peptides

Brazilian journal of microbiology, 2022-06, Vol.53 (2), p.663-672

2022

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Cocoa (Theobroma cacao L.) Seed-Derived Peptides Reduce Blood Pressure by Interacting with the Catalytic Site of the Angiotensin-Converting Enzyme

Foods, 2021-09, Vol.10 (10), p.2340

2021

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Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species

Molecules (Basel, Switzerland), 2020-08, Vol.25 (15), p.3528

2020

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Agave angustifolia Haw. Leaves as a Potential Source of Bioactive Compounds: Extraction Optimization and Extract Characterization

Molecules (Basel, Switzerland), 2024-03, Vol.29 (5), p.1137

2024

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Apoptosis Induction of Agave lechuguilla Torrey Extract on Human Lung Adenocarcinoma Cells (SK-LU-1)

International journal of molecular sciences, 2018-11, Vol.19 (12), p.3765

2018

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Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation

Pharmaceuticals (Basel, Switzerland), 2023-06, Vol.16 (6), p.874

2023

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Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

CYTA: journal of food, 2017-10, Vol.15 (4), p.489-496

2017

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Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor

Heliyon, 2023-04, Vol.9 (4), p.e15129-e15129, Article e15129

2023

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Anthocyanin-rich extract from black beans exerts anti-diabetic effects in rats through a multi-genomic mode of action in adipose tissue

Frontiers in nutrition (Lausanne), 2022-11, Vol.9, p.1019259-1019259

2022

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Food-derived bioactive compounds with anti-aging potential for nutricosmetic and cosmeceutical products

Critical reviews in food science and nutrition, 2021-12, Vol.61 (22), p.3740-3755

2021

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Anti-obesity effect of cocoa proteins (Theobroma cacao L.) variety “Criollo” and the expression of genes related to the dysfunction of white adipose tissue in high-fat diet-induced obese rats

Journal of functional foods, 2019-11, Vol.62, p.103519, Article 103519

2019

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Nutritional, Antinutritional Compounds and Nutraceutical Significance of Native Bean Species (Phaseolus spp.) of Mexican Cultivars

Agriculture (Basel), 2021-11, Vol.11 (11), p.1031

2021

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Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts

Food chemistry, 2024-11, Vol.459, p.140371, Article 140371

2024

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Antioxidant Activity of Peptide Fractions from Chickpea Globulin Obtained by Pulsed Ultrasound Pretreatment

Horticulturae, 2023-03, Vol.9 (4), p.415

2023

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Microencapsulation of algal biomass (Tetraselmis chuii) by spray-drying using different encapsulation materials for better preservation of beta-carotene and antioxidant compounds

Algal research (Amsterdam), 2018-12, Vol.36, p.229-238

2018

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Acaricidal effect and chemical composition of essential oils extracted from Cuminum cyminum, Pimenta dioica and Ocimum basilicum against the cattle tick Rhipicephalus (Boophilus) microplus (Acari: Ixodidae)

Parasitology research (1987), 2011-02, Vol.108 (2), p.481-487

2011

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Functional properties of Ditaxis heterantha proteins

Food science & nutrition, 2013-05, Vol.1 (3), p.254-265

2013

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Storage Effect on Phenols and on the Antioxidant Activity of Extracts from Anemopsis californica and Inhibition of Elastase Enzyme

Journal of chemistry, 2015-01, Vol.2015 (2015), p.1-8

2015

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Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi

CYTA: journal of food, 2018-01, Vol.16 (1), p.537-543

2018

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Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time

Food research international, 2024-10, Vol.193, p.114821, Article 114821

2024

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Protein-Based Films: Advances in the Development of Biomaterials Applicable to Food Packaging

Black Bean ( Phaseolus vulgaris L.) Polyphenolic Extract Exerts Antioxidant and Antiaging Potential

Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models

Black and pinto beans (Phaseolus vulgaris L.) unique mexican varieties exhibit antioxidant and anti-inflammatory potential

Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation

Isolation and identification of proteolytic lactic-acid bacteria of the common carp (Cyprinus carpio) by spontaneous fermentation to obtain functional peptides

Cocoa (Theobroma cacao L.) Seed-Derived Peptides Reduce Blood Pressure by Interacting with the Catalytic Site of the Angiotensin-Converting Enzyme

Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species

Agave angustifolia Haw. Leaves as a Potential Source of Bioactive Compounds: Extraction Optimization and Extract Characterization

Apoptosis Induction of Agave lechuguilla Torrey Extract on Human Lung Adenocarcinoma Cells (SK-LU-1)

Mexican Native Black Bean Anthocyanin-Rich Extracts Modulate Biological Markers Associated with Inflammation

Antioxidant activity of hydrolysates and peptide fractions of glutelin from cocoa (Theobroma cacao L.) seed

Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor

Anthocyanin-rich extract from black beans exerts anti-diabetic effects in rats through a multi-genomic mode of action in adipose tissue

Food-derived bioactive compounds with anti-aging potential for nutricosmetic and cosmeceutical products

Anti-obesity effect of cocoa proteins (Theobroma cacao L.) variety “Criollo” and the expression of genes related to the dysfunction of white adipose tissue in high-fat diet-induced obese rats

Nutritional, Antinutritional Compounds and Nutraceutical Significance of Native Bean Species (Phaseolus spp.) of Mexican Cultivars

Common bean polyphenolic enriched extracts decrease reactive oxygen species induced by heavy metals and polycyclic aromatic hydrocarbons in Hs27 and Hs68 human fibroblasts

Antioxidant Activity of Peptide Fractions from Chickpea Globulin Obtained by Pulsed Ultrasound Pretreatment

Microencapsulation of algal biomass (Tetraselmis chuii) by spray-drying using different encapsulation materials for better preservation of beta-carotene and antioxidant compounds

Acaricidal effect and chemical composition of essential oils extracted from Cuminum cyminum, Pimenta dioica and Ocimum basilicum against the cattle tick Rhipicephalus (Boophilus) microplus (Acari: Ixodidae)

Functional properties of Ditaxis heterantha proteins

Storage Effect on Phenols and on the Antioxidant Activity of Extracts from Anemopsis californica and Inhibition of Elastase Enzyme

Biotransformation of hesperidin from lime peel (Citrus limetta Risso) in solid fermentation by Aspergillus saitoi

Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time

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