Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Gloria Dávila-Ortíz"'
Autor:
Erick Damian Castañeda-Reyes, Elvira Gonzalez de Mejia, Fred Joseph Eller, Mark A. Berhow, María de Jesús Perea-Flores, Gloria Dávila-Ortíz
Publikováno v:
Nanomaterials, Vol 11, Iss 8, p 1960 (2021)
Amaranthus hypochondriacus is a source of molecules with reported health benefits such as antioxidant activity and cancer prevention. The objective of this research was to optimize the conditions for preparing a liposome formulation using amaranth un
Externí odkaz:
https://doaj.org/article/432e4a2e697445ea98c925589c3c45f6
Autor:
María S. Cid-Gallegos, Xariss M. Sánchez-Chino, Isela Álvarez-González, Eduardo Madrigal-Bujaidar, Verónica R. Vásquez-Garzón, Rafael Baltiérrez-Hoyos, Saúl Villa-Treviño, Gloria Dávila-Ortíz, Cristian Jiménez-Martínez
Publikováno v:
Nutrients, Vol 12, Iss 9, p 2572 (2020)
Chickpea has been classified as a nutraceutical food due to its phytochemical compounds, showing antioxidant, anti-inflammatory, and anticancer activity. To investigate this, we evaluated the effect of cooking on the nutritional and non-nutritional c
Externí odkaz:
https://doaj.org/article/427f35ef36e04e12a11ebf432a4a80f9
Autor:
Haydee Eliza Romero-Luna, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Audry Peredo-Lovillo
Publikováno v:
ACS Symposium Series ISBN: 9780841297746
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3a3ef761ce5288daaf7d60f765b59e0
https://doi.org/10.1021/bk-2022-1406.ch010
https://doi.org/10.1021/bk-2022-1406.ch010
Autor:
Michael H. Tunick, Elvira González de Mejía, Mariana Grancieri, Thaisa Agrizzi Verediano, Maria das Graças Vaz Tostes, Mirelle Lomar Viana, Luis A. Mejia, Marvin J. Núñez, Brenda Gallegos, Juan Agustín Cuadra, Ulises G. Castillo, Javier Arrizon, Alberto Peña Barrientos, Gloria Dávila Ortiz, María de Jesús Perea Flores, Miguel Ángel Vega Cuellar, Hugo Martínez Gutiérrez, Adriana Patricia Tapia Ochoategui, Miguel Angel Vega Cuellar, Georgina Calderón Domínguez, Rebecca Kowalski, Michale J. Miller, Diala Jawde, Zifan Xie, Elvira Gonzalez de Mejia, David Fonseca-Hernandez, Eugenia del Carmen Lugo Cervantes, Luis Mojica, Haydee Eliza Romero-Luna, Audry Peredo-Lovillo, Gloria Dávila-Ortiz, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Liliana Santos-Zea, Janet A. Gutiérrez-Uribe, Teresa Requena, Jimena Álvarez-Chavez, Mariana Martínez Ávila, Aurea K. Ramírez-Jiménez, Mayra Nicolás-García, Alex Osorio-Ruiz, Miguel Ángel Hernández-Fernández, María de Jesús Perea-Flores
Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-produ
Autor:
Alfredo Amaury Bautista Solano, Gloria Dávila-Ortiz, María de Jesús Perea-Flores, Alma Leticia Martínez-Ayala
Publikováno v:
Molecules, Vol 29, Iss 18, p 4421 (2024)
Triacontanol is a long-chain primary alcohol derived from policosanol, known for its diverse biological activities, including functioning as a plant growth regulator and exhibiting anti-inflammatory and antitumoral effects. However, its application i
Externí odkaz:
https://doaj.org/article/9aa5dc640f6e434bb68be814223bded8
Autor:
Madeleine Perucini-Avendaño, Israel Arzate-Vázquez, María de Jesús Perea-Flores, Daniel Tapia-Maruri, Juan Vicente Méndez-Méndez, Mayra Nicolás-García, Gloria Dávila-Ortiz
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25620- (2024)
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy t
Externí odkaz:
https://doaj.org/article/375fff4afce3418c905a1f1c0c060aff
Autor:
Katia D. Rivero-Angeles, Génesis V. Buitimea-Cantúa, Gloria Dávila-Ortiz, Edgar O. López-Villegas, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda, Darío I. Téllez-Medina
Publikováno v:
Foods, Vol 13, Iss 2, p 177 (2024)
During vanilla bean curing, the cell arrangement derived from the killing technique applied to start bean ripening is essential to obtain the characteristic aroma and flavor of vanilla. Hence, killing is an important step to release the enzymes and c
Externí odkaz:
https://doaj.org/article/eece36f830ed4f76a3fc074590c6623e
Autor:
Ana Luisa Gómez-Gómez, Alma Leticia Martínez-Ayala, Deayanira del Rosario Moguel-Concha, José Eduardo Borges-Martínez, María de Jesús Perea-Flores, Gloria Dávila-Ortiz
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7167 (2023)
Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefo
Externí odkaz:
https://doaj.org/article/814dcd2c0f8a43c3acd7186419c748a8
Publikováno v:
Food Science and Food Biotechnology ISBN: 9781566768924
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35480286fcce910f85fcbd2310238264
https://doi.org/10.1201/9780203009536.ch11
https://doi.org/10.1201/9780203009536.ch11