Zobrazeno 1 - 10
of 15
pro vyhledávání: '"José Octavio Rodiles-López"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 4, Pp 376-386 (2024)
The objective of the study was to perform a nutritional analysis and antioxidant capacity of three varieties of sweet potatoes, Ipomoea batatas L., from Mexico, classified by color as: purple, yellow and white. In addition, sweet potato extrudates we
Externí odkaz:
https://doaj.org/article/c83c2c8c63bf4ca2be0bdecf426b20e8
Autor:
Rafael Zamora-Vega, Héctor Eduardo Martínez-Flores, José Luis Montañez-Soto, José Octavio Rodiles-López
Publikováno v:
Nova Scientia, Vol 7, Iss 15, Pp 68-80 (2015)
Un alimento funcional contiene en su formulación una o más sustancias que generan bienestar a la salud humana como son probióticos, prebióticos y ácidos grasos, entre otros. En los alimentos funcionales los microorganismos probióticos deben per
Externí odkaz:
https://doaj.org/article/f7bda006a98747529fc3bf184afbbe0d
Autor:
Julio César Camarena-Tello, Héctor Eduardo Martínez-Flores, Ma. Guadalupe Garnica-Romo, José Saúl Padilla-Ramírez, Alfredo Saavedra-Molina, Osvaldo Alvarez-Cortes, María Carmen Bartolomé-Camacho, José Octavio Rodiles-López
Publikováno v:
Antioxidants, Vol 7, Iss 3, p 34 (2018)
Guava leaf (Psidium guajava L.) extracts are used in both traditional medicine and the pharmaceutical industry. The antioxidant compounds in P. guajava leaves can have positive effects including anti-inflammatory, anti-hyperglycemic, hepatoprotective
Externí odkaz:
https://doaj.org/article/90db9c12d26341e48121ca44d1d29ebe
Autor:
Héctor Eduardo Martínez-Flores, José Octavio Rodiles-López, Eunice Tranquilino-Rodríguez, Guillermo C. G. Martínez-Ávila
Publikováno v:
CyTA-Journal of Food, Vol 19, Iss 1, Pp 805-813 (2021)
espanolEl objetivo de esta investigacion fue evaluar los compuestos polifenolicos, la actividad antioxidante y la identificacion individual de los diferentes tipos de compuestos fenolicos en extractos secos de Opuntia atropes. El extracto de O. atrop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14b9eda9410f8bede15b912cbefc84bf
https://doaj.org/article/f70b1837e60148e1b941295057f140b4
https://doaj.org/article/f70b1837e60148e1b941295057f140b4
Autor:
José Octavio Rodiles-López, Héctor Eduardo Martínez-Flores, Rafael Zamora-Vega, Marcela González-Montoya
Publikováno v:
Journal of Food and Nutrition Research. 8:670-674
Avocados are characterized by their high dietary fiber and unsaturated fatty acids content. This study aimed to evaluate the hypolipidemic and hypocholesterolemic effect of avocado Hass on hamsters fed with diets based on freeze-dried pulp avocado (F
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33e09088bda357ae698dfd0f22520125
https://doi.org/10.12691/jfnr-8-11-7
https://doi.org/10.12691/jfnr-8-11-7
Autor:
Eunice Tranquilino-Rodríguez, Juan de Dios Figueroa-Cárdenas, Héctor Eduardo Martínez-Flores, José Octavio Rodiles-López, Rosa Elena Pérez-Sánchez
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea477849eb1eb2a50125a48ea9795a4
https://doi.org/10.1111/jfpp.14485
https://doi.org/10.1111/jfpp.14485
Autor:
José Octavio Rodiles-López, Silvia Y. Gómez‐Orozco, D. K. Tiwari, David A. García‐Rodríguez, Ana Velia Coria-Tellez
Publikováno v:
Journal of Food Processing and Preservation. 44
Recently, spectroscopy analysis has been used as a rapid chemical analysis method of food products. To evaluate the potentiality of Infrared spectroscopy (IR) in food analysis during storage, an accelerated shelf‐life study was carried out on three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e89bfbb0fd6b378f69a01ed6f6fd45d0
https://doi.org/10.1111/jfpp.14350
https://doi.org/10.1111/jfpp.14350
Autor:
José Octavio Rodiles-López, Eunice Tranquilino-Rodríguez, Héctor Eduardo Martínez-Flores, Guillermo C. G. Martínez-Ávila
Publikováno v:
Functional Foods in Health and Disease. 10:505
Background: Nanoencapsulation is a technique that protects bioactive compounds such as polyphenolic compounds from environmental factors, through a biopolymer that acts as a wall system. Cladodes of O. atropes are an important source of polyphenolic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22e51ad7d1335cbd2365b5a0fdc57fea
https://doi.org/10.31989/ffhd.v10i12.763
https://doi.org/10.31989/ffhd.v10i12.763
Autor:
Héctor Eduardo Martínez-Flores, José Saúl Padilla-Ramírez, Alfredo Saavedra-Molina, Julio César Camarena-Tello, Osvaldo Alvarez-Cortes, María Carmen Bartolomé-Camacho, José Octavio Rodiles-López, M. G. Garnica-Romo
Publikováno v:
Antioxidants
Antioxidants; Volume 7; Issue 3; Pages: 34
Antioxidants, Vol 7, Iss 3, p 34 (2018)
Antioxidants; Volume 7; Issue 3; Pages: 34
Antioxidants, Vol 7, Iss 3, p 34 (2018)
Guava leaf (Psidium guajava L.) extracts are used in both traditional medicine and the pharmaceutical industry. The antioxidant compounds in P. guajava leaves can have positive effects including anti-inflammatory, anti-hyperglycemic, hepatoprotective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0df6fc19c6d50fec987e9681aa2db193
https://doi.org/10.3390/antiox7030034
https://doi.org/10.3390/antiox7030034
Autor:
José Octavio, Rodiles-López, Rosa María, García-Martínez, Cleotilde, Sotomayor-Arroyo, Abel, Fuentes-Aguilar, Humberto, Hernández-Sánchez
Publikováno v:
Congreso Internacional de Investigacion Academia Journals; 2018, Vol. 10 Issue 3, p2938-2943, 6p