Zobrazeno 1 - 10 of 25 pro vyhledávání: '"Cuevas-Rodríguez EO"'
1
In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)
Autor: Sánchez-Velázquez, OA, Mulero, M, Cuevas-Rodríguez, EO, Mondor, M, Arcand, Y, Hernández-Álvarez, AJ
Gastrointestinal digestion (GID) is a physiological process that transforms the stability, bioaccessibility and antioxidant activity (AOX) of polyphenols from blackberries (Rubus spp.). This study aimed to investigate the effect of the INFOGEST® GID
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::d0d8d211bdb88617f3006389b38589b2
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2
Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses
Autor: Sánchez‐Velázquez, OA, Ribéreau, S, Mondor, M, Cuevas‐Rodríguez, EO, Arcand, Y, Hernández‐Álvarez, AJ
Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioact
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=core_ac_uk__::2ee82625fed6505449236846583bb656
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3
Akademický článek
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4
Akademický článek
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5
Akademický článek
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6
Akademický článek
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7
Akademický článek
Alcalase-Based Chickpea ( Cicer arietinum L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats.
Autor: Figueroa-Salcido OG; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Sinaloa, Mexico., Arámburo-Gálvez JG; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico., Mora-Melgem JA; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico., Camacho-Cervantes DL; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico., Gracia-Valenzuela MH; National Technological Institute of Mexico, Yaqui Valley Technological Institute, Bácum 85276, Sonora, Mexico., Cuevas-Rodríguez EO; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Sinaloa, Mexico., Ontiveros N; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Sinaloa, Mexico.; Clinical and Research Laboratory (LACIUS, C.N.), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Faculty of Biological and Health Sciences, University of Sonora, Navojoa 85880, Sonora, Mexico.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Apr 16; Vol. 13 (8). Date of Electronic Publication: 2024 Apr 16.
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8
Akademický článek
Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea ( Cicer arietinum L.) Protein Hydrolysate.
Autor: Chávez-Ontiveros J; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico.; Postgraduate Program in Food Science and Technology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico., Reyes-Moreno C; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico.; Postgraduate Program in Food Science and Technology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico., Ramírez-Torres GI; Faculty of Physical Education and Sports, Autonomous University of Sinaloa, Culiacan 80013, Mexico.; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Mexico., Figueroa-Salcido OG; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico.; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Mexico., Arámburo-Gálvez JG; Nutrition Sciences Postgraduate Program, Faculty of Nutrition Sciences, Autonomous University of Sinaloa, Culiacan 80019, Mexico.; Postgraduate Program in Health Sciences, Division of Biological and Health Sciences, University of Sonora, Hermosillo 83000, Mexico., Montoya-Rodríguez A; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico., Ontiveros N; Clinical and Research Laboratory (LACIUS, URS), Department of Chemical, Biological, and Agricultural Sciences (DC-QB), Division of Sciences and Engineering, University of Sonora, Navojoa 85880, Mexico., Cuevas-Rodríguez EO; Integral Postgraduate Program in Biotechnology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico.; Postgraduate Program in Food Science and Technology, Faculty of Chemical and Biological Sciences, Autonomous University of Sinaloa, Ciudad Universitaria, Culiacan 80010, Mexico.
Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Aug 24; Vol. 11 (17). Date of Electronic Publication: 2022 Aug 24.
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9
Akademický článek
Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry ( Rubus sp.) during fermentation with EC 1118 yeast.
Autor: Sánchez-Velázquez OA; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico., Cuevas-Rodríguez EO; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico.; Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico., Reyes-Moreno C; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico.; Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico., Ríos-Iribe ÉY; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico., Hernández-Álvarez AJ; School of Food Science & Nutrition, University of Leeds, Leeds, LS2 9JT UK., León-López L; Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico., Milán-Carrillo J; Programa Regional de Posgrado en Biotecnología, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, Sinaloa Mexico.; Posgrado en Ciencia Y Tecnología de Alimentos, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Av. Universitarios s/n, Ciudad Universitaria, Col. Universitarios, P. C. 80030, Culiacán Rosales, , Sinaloa Mexico.
Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Dec; Vol. 58 (12), pp. 4654-4665. Date of Electronic Publication: 2021 Jan 02.
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10
Akademický článek
In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.).
Autor: Sánchez-Velázquez OA; Programa Regional de Posgrado en Biotecnología; Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa. Av. Josefa Ortíz de Dominguez, s/n, Ciudad Universitaria, PC 80030, Culiacán Rosales, Sinaloa, Mexico., Mulero M, Cuevas-Rodríguez EO, Mondor M, Arcand Y, Hernández-Álvarez AJ
Publikováno v: Food & function [Food Funct] 2021 Aug 21; Vol. 12 (16), pp. 7358-7378. Date of Electronic Publication: 2021 Jun 28.
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