Zobrazeno 1 - 10
of 205
pro vyhledávání: '"Laura A. De La Rosa"'
Autor:
Óscar Adrián Muñoz-Bernal, Alma Janeth Coria-Oliveros, Alma Angelica Vazquez-Flores, Carlos Rodrigo Subiria-Cueto, Laura A. De La Rosa, Maria de la Luz Reyes-Vega, Joaquín Rodrigo-García, Nina del Rocio Martinez-Ruiz, Emilio Alvarez-Parrilla
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract Grape pomace is the main byproduct of the wine industry and an important source of dietary fiber and phenolic compounds. Grape pomace powder (GPP) partially substituted 8, 10, 12, 15, and 25% of the wheat flour in bread formulations. The pro
Externí odkaz:
https://doaj.org/article/fcf8d2c4e1654eb1b837efb47a9d00ce
Autor:
Alma A. Vazquez-Flores, Óscar A. Muñoz-Bernal, Emilio Alvarez-Parrilla, Alejandra Rodriguez-Tadeo, Nina del Rocío Martínez-Ruiz, Laura A. de la Rosa
Publikováno v:
Foods, Vol 13, Iss 16, p 2471 (2024)
Novel foods especially formulated and targeted for the elderly population should provide sufficient nutrients and bioactive ingredients to counteract the natural age-related deterioration of various organs and tissues. Dietary protein and phenolic co
Externí odkaz:
https://doaj.org/article/c428bef5991e4062a143ec5af91e78cc
Autor:
Laura A. de la Rosa, Jesus Omar Moreno-Escamilla, Nina del Rocío Martínez-Ruiz, Emilio Alvarez-Parrilla, Gustavo A. González-Aguilar, Joaquín Rodrigo-García
Publikováno v:
Foods, Vol 13, Iss 16, p 2574 (2024)
Using stress elicitors in fruits and vegetables is considered a good strategy to increase the content of bioactive compounds in plant foods. However, bioactive compounds can affect the sensory characteristics of food products, and little is known abo
Externí odkaz:
https://doaj.org/article/691ee423dd114a6fb3882300e2087618
Autor:
Yesica A. Czajkowska–González, Emilio Alvarez–Parrilla, Nina del Rocío Martínez–Ruiz, Alma A. Vázquez–Flores, Marcela Gaytán–Martínez, Laura A. de la Rosa
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-12 (2021)
Abstract 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 p
Externí odkaz:
https://doaj.org/article/a6b712dd95a040b48679733fc79e1ece
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, Vol 12, Iss 6, p 1194 (2023)
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://doaj.org/article/f306a4bb9e34409f8d2f37dc911ad6ca
Autor:
Jesus Omar Moreno-Escamilla, Fátima Estefanı́a Jimeńez-Hernández, Emilio Alvarez-Parrilla, Laura A. de la Rosa, Nina del Rocı́o Martı́nez-Ruiz, Raquel González-Fernández, Ernesto Orozco-Lucero, Gustavo A. González-Aguilar, Jorge A. García-Fajardo, Joaquı́n Rodrigo-García
Publikováno v:
ACS Omega, Vol 5, Iss 20, Pp 11535-11546 (2020)
Externí odkaz:
https://doaj.org/article/58be929fadcf4774b9ec9b9cca7b4fe1
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 22, Pp 1-13 (2019)
La almendra y nuez pecana son alimentos funcionales, cuyo consumo habitual puede prevenir el desarrollo de numerosas enfermedades crónico-degenerativas. Los compuestos fenólicos (CF) son algunos de los que poseen mayor actividad biológica en estos
Externí odkaz:
https://doaj.org/article/8831ade9cc214082928022175c7c526a
Autor:
Jazmín C. Stevens-Barrón, Abraham Wall-Medrano, Emilio Álvarez-Parrilla, Imelda Olivas-Armendáriz, Humberto Astiazaran-García, Ramón E. Robles-Zepeda, Laura A. De la Rosa
Publikováno v:
Molecules, Vol 27, Iss 10, p 3154 (2022)
Tree nuts are rich in polar (phenolic compounds) and non-polar (tocols) antioxidants, with recognized effects in the prevention of diseases such as cancer. These biomolecules possess antiproliferative activity on cancer cells; however, the combined e
Externí odkaz:
https://doaj.org/article/9495601896ee4c87b4aa956ae611548a
Autor:
Gilberto Mercado-Mercado, Norma L. Duarte-Muñoz, Emilio Álvarez-Parrilla, Laura A. De la Rosa, Abraham Wall-Medrano
Publikováno v:
Tecnociencia Chihuahua, Vol 6, Iss 2 (2020)
Las fosfatasas alcalinas (FAl; E.C.3.1.3.1) son una superfamilia de metaloenzimas homodiméricas que hidrolizan mono esteres orto fosfóricos unidos a nucleótidos, proteínas y muchos otros sustratos, a pH entre 8-11 y en presencia de iones Zn+2
Externí odkaz:
https://doaj.org/article/acaa7fb43d8d4c02a7c5afad23d35032
Autor:
Alma A. Vázquez-Flores, Emilio ´Álvarez-Parrilla, José Alberto López-Díaz, Abraham Wall-Medrano, Laura A. De la Rosa
Publikováno v:
Tecnociencia Chihuahua, Vol 6, Iss 2 (2020)
Los taninos hidrolizables y condensados han sido tema de debate en múltiples revisiones nutricionales. Mientras que algunos autores defienden su impacto benéfico en la salud, otros señalan sus acciones anti fisiológicas en el organismo que lo
Externí odkaz:
https://doaj.org/article/2349262096e64a5a83033f0a5fa525fd