Showing 21 - 40 results of 44 for search 'Alvarez Parrilla, Emilio', query time: 0.06s Refine Results
  1. 21
    Identificación de compuestos fenólicos en extractos de almendra (Prunus dulcis) y nuez pecana (Carya illinoinensis) mediante cromatografía líquida acoplada a espectrometría de masas en tándem (HPLC-MS/MS).
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  2. 22
    Sauces: An undiscovered healthy complement in Mexican cuisine
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  3. 23
    Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
    by Ayala Zavala, Jesus Fernando
    Published 2019
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  4. 24
    Cinética de secado y efecto de la temperatura sobre las características físicas y compuestos fenólicos de chile jalapeño rojo (Capsicum annuum L.)
    by Alvarez-Parrilla, Emilio
    Published 2019
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  5. 25
    Efecto de la salinidad y nitrógeno inorgánico del suelo en los compuestos fenólicos y capacidad antioxidantes de Lycium berlandieri
    by Farías Tapia, Rubén
    Published 2019
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  6. 26
    Is Chickpea a Potential Substitute for Soybean? Phenolic Bioactives and Potential Health Benefits
    by de Camargo, Adriano Costa
    Published 2019
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  7. 27
    Ingestión de compuestos fenólicos en población adulta mayor (consumption of phenolic compounds in the elderly population).
    by Cereceres-Aragon, Andrea
    Published 2019
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  8. 28
    Phenolic compounds in herbs and spices
    by de la Rosa, Laura A.
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  9. 29
    Efecto de la extracción asistida por ultrasonido en la liberación y bioaccesibilidad in vitro de carotenoides, en bebidas elaboradas con mango (Mangifera indica L.) ‘Ataulfo’
    by Sayago-Ayerdi, Sonia
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  10. 30
    Orujo de uva como ingrediente de alimentos funcionales
    by Muñoz-Bernal, Oscar A.
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  11. 31
    Bioactive components and health effects of pecan nuts and their by-products: a review
    by Alvarez-Parrilla, Emilio
    Published 2018
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  12. 32
    Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L.‘Ataulfo’) by-products on in vitro bioaccessibility
    by Sáyago-Ayerdi, Sonia G.
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  13. 33
    Mango phenolics increase serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets
    by Domínguez Avila, J. Abraham
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  14. 34
    Optimización de la extracción e identificación de compuestos polifenólicos en anís (Pimpinella anisum), clavo (Syzygium aromaticum) y cilantro (Coriandrum sativum) mediante HPLC acoplado a espectrometría de masas
    by de la Rosa, Laura A.
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  15. 35
    By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
    by Vázquez-Flores, Alma A.
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  16. 36
    Contenido de polifenólicos, actividad antioxidante y antimicrobiana de la raíz de ibervillea sonorae
    Other Authors: “...Alvarez Parrilla, Emilio...”
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  17. 37
    Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
    by González-Aguilar, Gustavo A.
    Published 2018
    Other Authors: “...Alvarez-Parrilla, Emilio...”
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  18. 38
    Byproducts of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
    by Vázquez-Flores, Alma A.
    Published 2018
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  19. 39
    Effect of elicitors in the nutritional and sensorial quality of fruits and vegetables
    by Rodrigo Garcia, Joaquin
    Published 2018
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  20. 40
    Proanthocyanidins with a low degree of polymerization are good inhibitors of digestive enzymes because of their ability to form specific interactions: a hypothesis
    by Vázquez-Flores, Alma A.
    Published 2018
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