Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Emilio Alvarez Parrilla"'
Autor:
Rubén Farías Tapia, Martha Patricia Olivas Sánchez, Juan Pedro Flores Margez, Nina del Rocío Martínez Ruiz, Emilio Alvarez Parrilla
Publikováno v:
Terra Latinoamericana, Vol 37, Iss 1, Pp 81-89 (2019)
Los compuestos fenólicos son compuestos antioxidantes inocuos de las plantas, cuyas concentraciones pueden variar entre plantas de la misma especie cultivadas en diferentes zonas geográficas, debido a que las plantas producen estos compuestos para
Externí odkaz:
https://doaj.org/article/606527a4fa3f48a1a8cfd9dec4706906
Autor:
Gilberto Mercado Mercado, Verónica López Teros, Efigenia Montalvo-González, Gustavo A González-Aguilar, Emilio Alvarez Parrilla, Sonia G Sáyago Ayerdi
Publikováno v:
Nova Scientia, Vol 10, Iss 20 (2018)
Introducción: Durante el proceso de industrialización del mango se generan cerca del 40 % de subproductos (SP, cáscara y pasta). Estos SP contienen carotenoides que benefician a la salud del consumidor. Por lo tanto, es un tema de interés conocer
Externí odkaz:
https://doaj.org/article/be10ff4ad87241e594158a761f659cd6
Autor:
Óscar A, Muñoz-Bernal, Alma A, Vazquez-Flores, Emilio, Alvarez-Parrilla, Nina R, Martínez-Ruiz, Laura A, de la Rosa
Publikováno v:
Journal of Visualized Experiments.
A group of 23 elderly persons was given functional meals (a beverage and a muffin) specially formulated for the prevention of sarcopenia (age-related loss of muscle mass). Plasma samples were taken at the beginning of the intervention and after 30 da
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7736c6a41cce0e9c1b58719f7cccd8af
https://doi.org/10.3791/63164-v
https://doi.org/10.3791/63164-v
Autor:
Ana Gatica-Colima, Joaquín Rodrigo-García, David Meléndez-Martínez, Jorge A. Sierra-Fonseca, Emilio Alvarez-Parrilla, Luis Fernando Plenge-Tellechea, Sergio Acosta-Lara
Publikováno v:
Drug and Chemical Toxicology. 45:1698-1706
The venom of Crotalus ornatus (vCo) poses a threat to human health, as it contains a mixture of toxins that can cause cytotoxic, necrotic, and hemolytic effects. The present study assessed methanol...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6ba17e9fc07504254be93739be06368
https://doi.org/10.1080/01480545.2020.1856864
https://doi.org/10.1080/01480545.2020.1856864
Autor:
Fátima Estefanía Jimeńez-Hernández, Jorge A. García-Fajardo, Raquel González-Fernández, Joaquín Rodrigo-García, Nina del Rocío Martínez-Ruiz, Ernesto Orozco-Lucero, Emilio Alvarez-Parrilla, Laura A. de la Rosa, Gustavo A. González-Aguilar, Jesús Omar Moreno-Escamilla
Publikováno v:
ACS Omega, Vol 5, Iss 20, Pp 11535-11546 (2020)
The effect of elicitation in butterhead lettuce on carotenoid and polyphenol metabolism was evaluated. Different concentrations of arachidonic acid (AA), salicylic acid (SA), methyl jasmonate (MJ) (15, 45, and 90 μM) and Harpin protein (HP) (30, 60,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f2afd3dbc149159d983fb0d40550d14
https://doi.org/10.1021/acsomega.0c00680
https://doi.org/10.1021/acsomega.0c00680
Autor:
Alejandra I. Martinez-Gonzalez, Alma A. Vazquez-Flores, Ismael Bustos Jaimes, Ángel G. Díaz-Sánchez, Laura A. de la Rosa, Emilio Alvarez-Parrilla
Publikováno v:
Biotecnia. 22:50-60
Lipasa pancreática es una enzima clave en el metabolismo de lípidos. Los flavonoides son compuestos bioactivos de gran relevancia debido a sus interacciones con enzimas digestivas. Se evaluó la actividad de lipasa pancreática en presencia de flav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7ec0cef0077b04f58a88fbe766ba482a
https://doi.org/10.18633/biotecnia.v22i2.1245
https://doi.org/10.18633/biotecnia.v22i2.1245
Autor:
Alicia P. Cárdenas-Castro, Emilio Alvarez-Parrilla, Jorge A. Sánchez-Burgos, Sonia G. Sáyago-Ayerdi, Efigenia Montalvo-González, Koen Venema
Publikováno v:
International Journal of Food Sciences and Nutrition. 71:826-838
“Serrano” pepper is extensively used in Mexican cuisine. The aim of this study was to identify the bioaccessible phenolic compounds (PC) of “Serrano” pepper as well as short-chain fatty acids (SCFA...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::805e2eae1fed6e98a3dc659ff12db496
https://doi.org/10.1080/09637486.2020.1734542
https://doi.org/10.1080/09637486.2020.1734542
Autor:
Carlos Rodrigo SUBIRÍA-CUETO, Óscar Adrián MUÑOZ-BERNAL, Laura A. de la ROSA, Abraham WALL-MEDRANO, Joaquín RODRIGO-GARCÍA, Alejandra I. MARTINEZ-GONZALEZ, Gustavo GONZÁLEZ-AGUILAR, Nina del Rocío MARTÍNEZ-RUIZ, Emilio ALVAREZ-PARRILLA
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Grape pomace (GP) and pecan shell (PS) are agro-industrial by-products rich in healthy bioactives, mainly phenolic compounds (PC) and dietary fiber (DF). Raw GP and PS were chemically characterized, and the adsorption isotherms of their PC-insoluble
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::52ff1d81edb6f9082ce092730c7eae69
https://doi.org/10.1590/fst.41422
https://doi.org/10.1590/fst.41422
Autor:
Óscar A. Muñoz-Bernal, Alma A. Vazquez-Flores, Laura A. de la Rosa, Joaquín Rodrigo-García, Nina R. Martínez-Ruiz, Emilio Alvarez-Parrilla
Publikováno v:
Foods; Volume 12; Issue 6; Pages: 1194
The beneficial health effect of red wine depends on its phenolic content and the phenolic content in red wines is affected by ecological, agricultural, and enological practices. Enriched wines have been proposed as an alternative to increase the phen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03af81c0d8c10fb5bf34551f748311fa
https://doi.org/10.3390/foods12061194
https://doi.org/10.3390/foods12061194
Autor:
Emilio Alvarez Parrilla, Nina del Rocío Martínez Ruiz, Alma A. Vázquez–Flores, Laura A. de la Rosa, Yesica A. Czajkowska–González, Marcela Gaytán Martínez
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-12 (2021)
The use of flours or phenolic extracts obtained from non-traditional sources or agri-food industry by-products has been a strategy used to formulate new bakery products with characteristics of a functional food. However, phenolic compounds present gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e2cc9675a2e0808d70a9aaf6218a312
https://doi.org/10.1186/s43014-021-00068-8
https://doi.org/10.1186/s43014-021-00068-8