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  1. 1
    In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
    by Velderrain Rodríguez, Gustavo
    Published 2019
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  2. 2
    Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology
    by Salmerón-Ruiz, Mayra L.
    Published 2019
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  3. 3
    Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
    by Ayala Zavala, Jesus Fernando
    Published 2019
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  4. 4
    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
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  5. 5
    Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L.‘Ataulfo’) by-products on in vitro bioaccessibility
    by Sáyago-Ayerdi, Sonia G.
    Published 2018
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  6. 6
    Mango phenolics increase serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets
    by Domínguez Avila, J. Abraham
    Published 2018
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  7. 7
    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
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  8. 8
    Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
    by González-Aguilar, Gustavo A.
    Published 2018
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  9. 9
    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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  10. 10
    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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