Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Cecilia Anaya de Parrodi"'
Autor:
Ana E. Ortega-Regules, Juan Alonso Martínez-Thomas, Karen Schürenkämper-Carrillo, Cecilia Anaya de Parrodi, Edgar R. López-Mena, Jorge L. Mejía-Méndez, J. Daniel Lozada-Ramírez
Publikováno v:
Plants, Vol 13, Iss 12, p 1584 (2024)
Carotenoids constitute compounds of significant biological interest due to their multiple biological activities, such as antimicrobial, anticancer, antiadipogenic, antidiabetic, and antioxidant properties. Metabolic syndrome (MetS) comprehends a seri
Externí odkaz:
https://doaj.org/article/2c8f51b7701045b6a31edf54b8db42b9
Autor:
Mildred López, Gabriela Huelgas, Mario Sánchez, Adalid Armenta, Angel Mendoza, José Daniel Lozada-Ramírez, Cecilia Anaya de Parrodi
Publikováno v:
Molecules, Vol 29, Iss 4, p 811 (2024)
We synthesized six new camphor-derived homochiral thioureas 1–6, from commercially available (1R)-(−)-camphorquinone. These new compounds 1–6 were evaluated as asymmetric organocatalysts in the stereoselective formation of glycosidic bonds, wit
Externí odkaz:
https://doaj.org/article/f40d998e043a4293bf25742bea9e2b53
Autor:
José Daniel Lozada-Ramírez, María Cristina Guerrero-Moras, Marco Antonio González-Peña, Taisa Sabrina Silva-Pereira, Cecilia Anaya de Parrodi, Ana E. Ortega-Regules
Publikováno v:
Molecules, Vol 28, Iss 3, p 1353 (2023)
Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of the most important
Externí odkaz:
https://doaj.org/article/380a924f21564b45be6b00f3efe17351
Autor:
Marco Antonio González-Peña, Ana Eugenia Ortega-Regules, Cecilia Anaya de Parrodi, José Daniel Lozada-Ramírez
Publikováno v:
Plants, Vol 12, Iss 2, p 313 (2023)
Carotenoids are natural lipophilic pigments and antioxidants that are present in many fruits and vegetables. The consumption of carotenoids is correlated with positive health effects and a decreased risk of several chronic diseases. Provitamin A caro
Externí odkaz:
https://doaj.org/article/909b19c321d049569a489f99d83df656
Autor:
José Enrique Herbert-Pucheta, José Daniel Lozada-Ramírez, Ana E. Ortega-Regules, Luis Ricardo Hernández, Cecilia Anaya de Parrodi
Publikováno v:
Molecules, Vol 26, Iss 14, p 4146 (2021)
The quality of foods has led researchers to use various analytical methods to determine the amounts of principal food constituents; some of them are the NMR techniques with a multivariate statistical analysis (NMR-MSA). The present work introduces a
Externí odkaz:
https://doaj.org/article/e430df537e2148a5b189c571accd2bf3
Autor:
Ericka Santacruz-Juárez, Herbert Höpfl, Gabriela Huelgas, Oscar Romero, Alejandro Castro, Cecilia Anaya de Parrodi, Sharity Morales-Meza, Mario Sanchez
Publikováno v:
ARKIVOC, Vol 2017, Iss 5, Pp 89-99 (2017)
Externí odkaz:
https://doaj.org/article/c300c52f76c8472996d73372b2286394
Autor:
José Daniel Lozada-Ramírez, Ana E. Ortega-Regules, Luis Ricardo Hernández, Cecilia Anaya de Parrodi
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3039 (2021)
The use of spectroscopic and spectrometric techniques to isolate, quantify, and characterize bioactive compounds from edible plants has become a common and mandatory activity in food chemistry. As technology advances, diverse methodologies are being
Externí odkaz:
https://doaj.org/article/b371b15a12964cb1bcf262fd8377f470
Autor:
Martha Sosa-Rivadeneyra, Leticia Quintero, Cecilia Anaya de Parrodi, Sylvain Bernès, Elena Castellanos, Eusebio Juaristi
Publikováno v:
ARKIVOC, Vol 2003, Iss 11, Pp 61-71 (2003)
Externí odkaz:
https://doaj.org/article/b2c098d9643d4d7cb65c7cc7623156a5
Publikováno v:
Mini-Reviews in Organic Chemistry. 20
Abstract: Even though there has been an important evolution in the synthesis of oligosaccharides, the efficient and stereoselective study of glycosidic bonds through non-toxic, moderate, and inexpensive techniques is one of the most challenging field
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ee99997e2c58673ffb5f1e559d24fe0
https://doi.org/10.2174/1570193x20666230223144523
https://doi.org/10.2174/1570193x20666230223144523
Autor:
J.D. Lozada-Ramírez, Cecilia Anaya de Parrodi, Luis R. Hernández, José Enrique Herbert-Pucheta, Ana Eugenia Ortega-Regules
Publikováno v:
Molecules
Molecules, Vol 26, Iss 4146, p 4146 (2021)
Volume 26
Issue 14
Molecules, Vol 26, Iss 4146, p 4146 (2021)
Volume 26
Issue 14
The quality of foods has led researchers to use various analytical methods to determine the amounts of principal food constituents
some of them are the NMR techniques with a multivariate statistical analysis (NMR-MSA). The present work introduce
some of them are the NMR techniques with a multivariate statistical analysis (NMR-MSA). The present work introduce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::366c207ffd6e4c18944fc5b41355363d
https://pubmed.ncbi.nlm.nih.gov/34299421
https://pubmed.ncbi.nlm.nih.gov/34299421