selected publications

• article

  • Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening.  Journal of Food Science.  88:119-132. 2023-01-01
  • Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix.  Food Research International.  139:-. 2021-01-01
  • Phenolic compounds of Hawthorn (Crataegus Spp.): Their biological activity associated to the protection of human health [Compuestos fenólicos de Tejocote (Crataegus Spp.): Su actividad biológica asociada a la protección de la salud humana].  Revista Fitotecnia Mexicana.  41:339-349. 2018-01-01
  • Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review.  Food Research International.  99:917-927. 2017-01-01
  • Absorption of carotenoids and mechanisms involved in their health-related properties.  Sub-Cellular Biochemistry.  79:415-454. 2016-01-01
  • Associations between whole peripheral blood fatty acids and DNA methylation in humans.  Scientific Reports.  6:-. 2016-01-01
  • Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids.  Food Hydrocolloids.  60:580-588. 2016-01-01
  • The trans fatty acid elaidate affects the global DNA methylation profile of cultured cells and in vivo.  Lipids in Health and Disease.  15:-. 2016-01-01
  • Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.  Carbohydrate Polymers.  115:112-121. 2015-01-01
  • Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.  Food Chemistry.  146:188-196. 2014-01-01
  • Effect of ripening, heat processing, and fat type on the micellarization of pigments from Jalapeño peppers.  Journal of Agricultural and Food Chemistry.  61:9938-9949. 2013-01-01
  • Effect of heat processing on the profile of pigments and antioxidant capacity of green and red Jalapeño peppers.  Journal of Agricultural and Food Chemistry.  60:10822-10833. 2012-01-01

• chapter

  • Chemistry, stability, and biological actions of carotenoids.  Fruit and Vegetable Phytochemicals: Chemistry and Human Health: Second Edition. 285-345. 2017-01-01
• Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses.  Comprehensive Reviews in Food Science and Food Safety. 4120-4158. 2021-01-01