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Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

Food chemistry, 2013-01, Vol.136 (1), p.206-212

2013

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Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

Journal of agricultural and food chemistry, 2013-02, Vol.61 (8), p.1859-1867

2013

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In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

Food research international, 2014-08, Vol.62, p.771-778

2014

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Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

Journal of functional foods, 2015-04, Vol.14, p.33-43

2015

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Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

Food & function, 2016-01, Vol.7 (1), p.38-389

2016

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Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Journal of food processing and preservation, 2020-03, Vol.44 (3), p.n/a

2020

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Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

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

2023

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Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties

Coatings (Basel), 2022-02, Vol.12 (2), p.196

2022

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In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

Journal of functional foods, 2014-03, Vol.7, p.161-169

2014

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Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage

American journal of potato research, 2018-12, Vol.95 (6), p.659-669

2018

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In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

Innovative food science & emerging technologies, 2020-12, Vol.66, p.102504, Article 102504

2020

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High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

European food research & technology, 2020-03, Vol.246 (3), p.539-548

2020

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Foliar nutritional content and apple fruit quality as affected by organic, conventional, or integrated management

Journal of plant nutrition, 2021-08, Vol.44 (13), p.1886-1902

2021

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Effect of using alternative flours on the development and characteristics of a third-generation snacks

Food chemistry advances, 2024-06, Vol.4, p.100571, Article 100571

2024

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Correction to Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

Journal of agricultural and food chemistry, 2013-04, Vol.61 (13), p.3350-3350

2013

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Patrones para estimar la fertilidad del suelo mediante la técnica de cromatografía de Pfeiffer

Terra Latinoamericana, 2021-03, Vol.39, p.1-12

2021

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Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

Food Science and Biotechnology, 2019, 28(6), , pp.1713-1721

2019

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Methods for Determining the Antioxidant Capacity of Food Constituents

Fruit and Vegetable Phytochemicals, 2017, p.803-816

2017

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Trichoderma fungi as an agricultural biological control in Mexico

Revista Chapingo. Serie horticultura, 2023-12, Vol.29 (3), p.79-114

2023

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Milk Fats

Oil and Oilseed Processing, 2021, p.103-117

2021

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By-Products from Oilseed Processing and Their Potential Applications

Oil and Oilseed Processing, 2021, p.183-201

2021

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Chlorine and its importance in the inactivation of bacteria, can it inactivate viruses?

Revista mexicana de fitopatologia, 2021-12, Vol.39 (4), p.198-206

2021

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Digestibility, Antioxidant and Anti-Inflammatory Activities of Pecan Nutshell (Carya illioinensis) Extracts

Journal of renewable materials, 2022, Vol.10 (10), p.2569-2580

2022

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Vegetative Growth and Quality of Blueberry Fruit Cultivated in Chihuahua, Mexico

Notulae botanicae Horti agrobotanici Cluj-Napoca, 2019-07, Vol.47 (2), p.450-457

2019

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Chapter 12 - Bioaccessibility and bioavailability of bioactive compounds delivered from microalgae

Cultured Microalgae for the Food Industry, 2021, p.325-342

2021

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Soymilk phenolic compounds, isoflavones and antioxidant activity as affected by in vitro gastrointestinal digestion

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages

Impact of critical high‐intensity pulsed electric field processing parameters on oxidative enzymes and color of broccoli juice

Effect in Physical, Thermo‐Mechanical Properties, and In Vitro Starch Digestibility of Extruded and Microwave‐Expanded Snacks—Mixture of Blue Corn, Black Bean, and Chard: An Optimization Study

Milk Protein-Based Edible Films: Influence on Mechanical, Hydrodynamic, Optical and Antioxidant Properties

In vitro bioaccessibility of health-related compounds from a blended fruit juice–soymilk beverage: Influence of the food matrix

Effect of Thermal Processing on Potato Sensory Profile and off-Odours Detection during Storage

In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing

High-intensity pulsed electric fields or thermal treatment of broccoli juice: the effects of processing on minerals and free amino acids

Foliar nutritional content and apple fruit quality as affected by organic, conventional, or integrated management

Effect of using alternative flours on the development and characteristics of a third-generation snacks

Correction to Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

Patrones para estimar la fertilidad del suelo mediante la técnica de cromatografía de Pfeiffer

Effect of ultrasound processing on the bioaccessibility of phenolic compounds and antioxidant capacity of selected vegetables

Methods for Determining the Antioxidant Capacity of Food Constituents

Trichoderma fungi as an agricultural biological control in Mexico

Milk Fats

By-Products from Oilseed Processing and Their Potential Applications

Chlorine and its importance in the inactivation of bacteria, can it inactivate viruses?

Digestibility, Antioxidant and Anti-Inflammatory Activities of Pecan Nutshell (Carya illioinensis) Extracts

Vegetative Growth and Quality of Blueberry Fruit Cultivated in Chihuahua, Mexico

Chapter 12 - Bioaccessibility and bioavailability of bioactive compounds delivered from microalgae

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