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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Food chemistry, 2014-03, Vol.146, p.188-196

2014

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Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus‐indica L. Mill) peels

Journal of food processing and preservation, 2021-09, Vol.45 (9), p.n/a

2021

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Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus

Applied biochemistry and biotechnology, 2016-06, Vol.179 (3), p.497-513

2016

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Phase Behavior and Structure of Systems Based on Mixtures of n-Hentriacontane and Melissic Acid

Journal of the American Oil Chemists' Society, 2015-04, Vol.92 (4), p.533-540

2015

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Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Foods, 2023-04, Vol.12 (8), p.1566

2023

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Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

Food chemistry, 2022-07, Vol.383, p.132451-132451, Article 132451

2022

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The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour

Journal of polymers and the environment, 2013-12, Vol.21 (4), p.1040-1051

2013

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Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis

Food chemistry, 2025-01, Vol.463 (Pt 2), p.141212, Article 141212

2025

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The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Food science & technology, 2021-07, Vol.146, p.111405, Article 111405

2021

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Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix

Food research international, 2021-01, Vol.139, p.109960-109960, Article 109960

2021

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Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Food hydrocolloids, 2016-10, Vol.60, p.580-588

2016

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Dietary sources, bioavailability and health effects of carotenoids: Dietary sources, bioavailability and health effects of carotenoids

Biotecnia, 2023-04, Vol.25 (1), p.156-168

2023

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Effect of hydrogel/oleogel ratio, speed and time of mixing, on the mechanical properties of bigel materials and the application of Cox-Merz rule

Food materials research, 2023, Vol.3 (1), p.1-6

2023

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Organogel-Based Emulsified Systems, Food Applications, Microstructural and Rheological Features – A Review

Biointerface Research in Applied Chemistry, 2022-04, Vol.12 (2), p.1601-1627

2022

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Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy

Colloid and interface science communications, 2021-09, Vol.44, p.100486, Article 100486

2021

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Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems

SN applied sciences, 2020-08, Vol.2 (8), p.1343, Article 1343

2020

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Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides

Food research international, 2013-12, Vol.54 (2), p.1360-1368

2013

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Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Food and bioprocess technology, 2014, Vol.7 (1), p.71-83

2014

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Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars

International journal of food engineering, 2013-08, Vol.9 (4), p.445-455

2013

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Microencapsulation of Banana Juice from Three Different Cultivars

International journal of food engineering, 2013-06, Vol.9 (1), p.9-16

2013

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Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Food chemistry, 2013-05, Vol.138 (1), p.372-381

2013

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Properties characterization of binary composite hydrogels of gellan gum and Aloe vera blended at different ratios, pH, and solid contents

Ciência e tecnologia de alimentos, 2023-07, Vol.43

2023

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Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

CYTA: journal of food, 2020-01, Vol.18 (1), p.1-10

2020

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Physical characterization and permeability of lupeol by use of organogel-based emulsions (o/w)

Letters in Applied NanoBioScience, 2020-03, Vol.9 (1), p.861-865

2020

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Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9938-9949

2013

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Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus‐indica L. Mill) peels

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus

Phase Behavior and Structure of Systems Based on Mixtures of n-Hentriacontane and Melissic Acid

Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour

Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis

The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Dietary sources, bioavailability and health effects of carotenoids: Dietary sources, bioavailability and health effects of carotenoids

Effect of hydrogel/oleogel ratio, speed and time of mixing, on the mechanical properties of bigel materials and the application of Cox-Merz rule

Organogel-Based Emulsified Systems, Food Applications, Microstructural and Rheological Features – A Review

Study of the relationship of hydrogen bonding and hydrophobic interactions in W/O organogel emulsions by Raman microspectroscopy

Influence of vegetable oil, monoglycerides and polyglycerol polyricinoleate into the physical stability of organogel-emulsion (w/o) systems

Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides

Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars

Microencapsulation of Banana Juice from Three Different Cultivars

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Properties characterization of binary composite hydrogels of gellan gum and Aloe vera blended at different ratios, pH, and solid contents

Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

Physical characterization and permeability of lupeol by use of organogel-based emulsions (o/w)

Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

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