Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Rosa Isela Guzmán-Gerónimo"'
Autor:
Rosa Isela Guzmán-Gerónimo, Rosa Carmina Ayala-Tirado, Remedios Mendoza-López, Yolanda Cocotle-Ronzón, María Del Socorro Herrera-Meza
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 60-65 (2022)
In this study, avocado pulp and oil were added to mayonnaise type-dressing to produce a healthy and microbiologically safe product with improved sensory properties. First, oil avocado was obtained by solvent-free ultrasonic-assisted extraction and ce
Externí odkaz:
https://doaj.org/article/56289345ff0d406792f07e606b74c340
Autor:
Rosa Isela Guzmán-Gerónimo, Mónica Herrera-Sotero, Brenda Grijalva, Rosa María Oliart-Ros, José Enrique Meza-Alvarado, Armando Jesús Martínez-Chacón, Héctor-Gabriel Acosta-Mesa, Socorro Herrera-Meza
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 359-366 (2020)
The effect of blackberry juice processed with microwaves and ultrasound on the biochemical and histopathological profile of Wistar rats fed with high-sucrose+cholesterol diet was evaluated. Rats were divided in five groups: control group (standard di
Externí odkaz:
https://doaj.org/article/b9c520aeb24247048a2a391693a25105
Autor:
Delia Miñon-Hernández, Julieta Villalobos-Espinosa, Isela Santiago-Roque, Sandra Luz González-Herrera, Socorro Herrera-Meza, Enrique Meza-Alvarado, Arturo Bello-Pérez, Perla Osorio-Díaz, Jorge Chanona-Pérez, Juan Vicente Méndez-Méndez, Héctor-Gabriel Acosta-Mesa, Jose Luis Chavez-Servia, Ebner Azuara-Nieto, Rosa Isela Guzmán-Gerónimo
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 477-483 (2018)
The biofunctionality of native and nanostructured starch obtained from blue corn was evaluated on prediabetic Wistar rats. The surface of both types of starch was analyzed by atomic force microscopy (AFM). Total polyphenols content, antioxidant activ
Externí odkaz:
https://doaj.org/article/46fd65f92e7c41e8a682cdc343688d8b
Autor:
Lidia Dorantes-Alvarez, Mayvi Alvarado-Olivarez, Delia Miñon-Hernández, Socorro Herrera-Meza, Mayra Beatriz Gómez-Patiño, Daniel Arrieta-Baez, Isela Santiago-Roque, Rosa Isela Guzmán-Gerónimo, Gustavo F. Gutiérrez-López
Publikováno v:
Plant Foods for Human Nutrition. 76:12-19
High-sucrose high-fat diets are one of the causes of malnutrition, and may induce metabolic alterations such as dyslipidemia, insulin resistance, and adipogenesis. The objective of this work was to investigate the possible protective effect of tradit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63f88a9308a05ecf011cd51200b2187b
https://doi.org/10.1007/s11130-020-00867-3
https://doi.org/10.1007/s11130-020-00867-3
Autor:
Mauricio Rodríguez-Dorantes, Vanessa Gonzalez-Covarrubias, Carlos D. Cruz-Hernández, Rosa Isela Guzmán-Gerónimo, Marian Cruz-Burgos, Rosa María Oliart-Ros, Mónica Herrera-Sotero, José Luis Chávez-Servia
Publikováno v:
Nutrition and Cancer. 72:768-777
Background: Breast and prostate cancer are frequently diagnosed neoplasias in women and men around the world. The signaling of the androgen receptor (AR) influences the development of both tumors. Since therapies focused to block the receptor's activ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1b7c1f58be58cc5a683f80fe6dc85de
https://doi.org/10.1080/01635581.2019.1654529
https://doi.org/10.1080/01635581.2019.1654529
Autor:
Juan-Francisco Rodríguez-Landa, Rafael Fernández-Demeneghi, Enrique Meza-Alvarado, Socorro Herrera-Meza, Rosa-Isela Guzmán-Gerónimo, Isidro Vargas-Moreno, Héctor-Gabriel Acosta-Mesa
Publikováno v:
International Journal of Food Sciences and Nutrition. 70:856-867
The present study evaluated the effects of blackberry juice that is rich in different concentrations of anthocyanins and polyphenols (2.6 mg/kg anthocyanins, 14.57 mg/kg polyphenols; 5.83 mg/kg ant...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4e95e43d8f35079f2eb80a3d7bbfcee
https://doi.org/10.1080/09637486.2019.1580680
https://doi.org/10.1080/09637486.2019.1580680
Autor:
Yessica Zamudio-Cuevas, Juan Jesús Vírgen Gen, Rosa Isela Guzmán-Gerónimo, Gabriela Angélica Martínez-Nava, Karina Martínez-Flores, Javier Fernández-Torres
Publikováno v:
Journal of Food Biochemistry. 44
The microwaves-assisted extraction (MAE) for concentration of cherry phytochemicals has seen explored. Polyphenols from cherries, Prunus avium (L.) L., were extracted using a microwave oven at 2,450 MHz, 453 W for a period of 60 s (T60), and was comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61074f1a6fcfbbb8e733961db9095c7d
https://doi.org/10.1111/jfbc.13403
https://doi.org/10.1111/jfbc.13403
Autor:
Rosa Isela Guzmán-Gerónimo, Julio C. Zebadúa-García, Rosa María Oliart-Ros, Mónica Herrera-Sotero, Eryck Silva-Hernández, Claudia Perez-Cruz, Brenda Pérez-Grijalva, Rosalva Mora-Escobedo
Publikováno v:
LWT. 87:47-53
Blackberry mash added with citric acid (0–500 mg/kg) was treated with microwaves (0–60 s), and the resulting juice was evaluated to determine the effects on bioactive compounds and antioxidant activity using surface response methodology. This met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f974bf783a0a1bf65463c6480016e9a
https://doi.org/10.1016/j.lwt.2017.08.059
https://doi.org/10.1016/j.lwt.2017.08.059
Autor:
Rafael, Fernández-Demeneghi, Juan-Francisco, Rodríguez-Landa, Rosa-Isela, Guzmán-Gerónimo, Héctor-Gabriel, Acosta-Mesa, Enrique, Meza-Alvarado, Isidro, Vargas-Moreno, Socorro, Herrera-Meza
Publikováno v:
International journal of food sciences and nutrition. 70(7)
The present study evaluated the effects of blackberry juice that is rich in different concentrations of anthocyanins and polyphenols (2.6 mg/kg anthocyanins, 14.57 mg/kg polyphenols; 5.83 mg/kg anthocyanins, 27.10 mg/kg polyphenols; 10.57 mg/kg antho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::05a3c0ea8b76c1cac5fabd0310ceef0b
https://pubmed.ncbi.nlm.nih.gov/30892114
https://pubmed.ncbi.nlm.nih.gov/30892114
Autor:
José Luis Chávez-Servia, Rosa Isela Guzmán-Gerónimo, Rosa María Oliart-Ros, Mónica Herrera-Sotero, Mauricio Rodríguez-Dorantes, Carlos D. Cruz-Hernández, Hugo S. García-Galindo, Carolina Trujillo-Carretero
Publikováno v:
Chemistry Central Journal
Chemistry Central Journal, Vol 11, Iss 1, Pp 1-8 (2017)
Chemistry Central Journal, Vol 11, Iss 1, Pp 1-8 (2017)
Background Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f246f1b14ed2f7a0ce2b03ca0bd7cf
https://doi.org/10.1186/s13065-017-0341-x
https://doi.org/10.1186/s13065-017-0341-x