Zobrazeno 1 - 10
of 209
pro vyhledávání: '"Hernández-Álvarez AJ"'
Autor:
Ma Z; Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK., Mondor M; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec G1V 0A6, QC, Canada., Dowle AA; Bioscience Technology Facility, Department of Biology, University of York, York YO10 5DD, UK., Goycoolea FM; Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK., Hernández-Álvarez AJ; Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK. Electronic address: a.j.hernandezalvarez@leeds.ac.uk.
Publikováno v:
Food chemistry [Food Chem] 2025 Feb 01; Vol. 464 (Pt 2), pp. 141757. Date of Electronic Publication: 2024 Oct 22.
Autor:
Taboada-Castro H; Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Mexico., Hernández-Álvarez AJ; Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Mexico., Castro-Mondragón JA; Centre for Molecular Medicine Norway, Nordic EMBL Partnership, University of Oslo, Oslo, Norway., Encarnación-Guevara S; Centro de Ciencias Genómicas, Universidad Nacional Autónoma de México, Cuernavaca, Mexico.
Publikováno v:
Bioinformatics and biology insights [Bioinform Biol Insights] 2024 Sep 06; Vol. 18, pp. 11779322241272395. Date of Electronic Publication: 2024 Sep 06 (Print Publication: 2024).
Autor:
Manzanilla-Valdez ML; School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK., Boesch C; School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK., Orfila C; School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK., Montaño S; Laboratorio de Bioinformática y Simulación Molecular, Facultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa, Culiacán Sinaloa CP 80030, Mexico., Hernández-Álvarez AJ; School of Food Science and Nutrition, University of Leeds, LS2 9JT Leeds, UK.
Publikováno v:
Food chemistry: X [Food Chem X] 2024 Sep 03; Vol. 24, pp. 101814. Date of Electronic Publication: 2024 Sep 03 (Print Publication: 2024).
Autor:
Taboada-Castro H; Center for Genomic Sciences, National Autonomous University of México, Cuernavaca, Mexico., Hernández-Álvarez AJ; Center for Genomic Sciences, National Autonomous University of México, Cuernavaca, Mexico., Escorcia-Rodríguez JM; Center for Genomic Sciences, National Autonomous University of México, Cuernavaca, Mexico., Freyre-González JA; Center for Genomic Sciences, National Autonomous University of México, Cuernavaca, Mexico., Galán-Vásquez E; Institute of Applied Mathematics and in Systems (IIMAS), National Autonomous University of México, Mexico City, Mexico., Encarnación-Guevara S; Center for Genomic Sciences, National Autonomous University of México, Cuernavaca, Mexico.
Publikováno v:
Frontiers in bioinformatics [Front Bioinform] 2024 Aug 28; Vol. 4, pp. 1419274. Date of Electronic Publication: 2024 Aug 28 (Print Publication: 2024).
Autor:
Quintal Bojórquez NDC; Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Mexico., Morales Mendoza LF; Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Mexico., Hidalgo-Figueroa S; CONAHCYT, Instituto Potosino de Investigación Científica y Tecnológica, San Luis Potosí, Mexico., Hernández Álvarez AJ; School of Food Science & Nutrition, University of Leeds, Leeds, UK., Segura Campos MR; Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Mérida, Mexico.
Publikováno v:
Journal of biomolecular structure & dynamics [J Biomol Struct Dyn] 2024 Aug; Vol. 42 (12), pp. 6119-6135. Date of Electronic Publication: 2023 Jul 15.
Autor:
Manzanilla-Valdez ML; Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom., Ma Z; Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom., Mondor M; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, Quebec Canada, J2S 8E3.; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada., Hernández-Álvarez AJ; Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Jun 05; Vol. 72 (22), pp. 12319-12339. Date of Electronic Publication: 2024 May 23.
Autor:
Elbira A; School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK., Hafiz M; School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK.; Department of Clinical Nutrition, Faculty of Applied Medical Sciences, King Abdul-Aziz University, P.O. Box 80215, Jeddah 21589, Saudi Arabia., Hernández-Álvarez AJ; School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK., Zulyniak MA; School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK., Boesch C; School of Food Science and Nutrition, Faculty of Environment, University of Leeds, Leeds LS2 9JT, UK.
Publikováno v:
Nutrients [Nutrients] 2024 Jan 22; Vol. 16 (2). Date of Electronic Publication: 2024 Jan 22.
Autor:
Ma Z; School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK. a.j.hernandezalvarez@leeds.ac.uk., Mondor M; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC, J2S 8E3, Canada.; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC, G1V 0A6, Canada., Goycoolea Valencia F; School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK. a.j.hernandezalvarez@leeds.ac.uk., Hernández-Álvarez AJ; School of Food Science and Nutrition, University of Leeds, Leeds, LS2 9JT, UK. a.j.hernandezalvarez@leeds.ac.uk.
Publikováno v:
Food & function [Food Funct] 2023 Sep 19; Vol. 14 (18), pp. 8129-8156. Date of Electronic Publication: 2023 Sep 19.
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
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