selected publications

• article

  • Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits.  Food Chemistry.  383:-. 2022-01-01
  • Serum zinc levels are associated with obesity and low-density lipoprotein cholesterol in Mexican adults.  Journal of Trace Elements in Medicine and Biology.  73:-. 2022-01-01
  • 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
  • Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados.  Food Chemistry.  354:-. 2021-01-01
  • Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings.  Carbohydrate Polymers.  252:-. 2021-01-01
  • The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols.  LWT.  146:-. 2021-01-01
  • Use of organogel-based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin.  JAOCS, Journal of the American Oil Chemists' Society.  98:1177-1188. 2021-01-01
  • Phase diagrams of mixtures of n-hentriacontane and saturated monoacid triacylglycerols.  Thermochimica Acta.  683:-. 2020-01-01
  • Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.  Food Research International.  122:471-478. 2019-01-01
  • Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.  3 Biotech.  8:-. 2018-01-01
  • 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
  • Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening.  Journal of Food Science and Technology.  55:33-41. 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
  • Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace.  LWT - Food Science and Technology.  86:465-472. 2017-01-01
  • Absorption of carotenoids and mechanisms involved in their health-related properties.  Sub-Cellular Biochemistry.  79:415-454. 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
  • Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus.  Applied Biochemistry and Biotechnology.  179:497-513. 2016-01-01
  • Phase behavior, structure and rheology of candelilla wax/fully hydrogenated soybean oil mixtures with and without vegetable oil.  Food Research International.  89:828-837. 2016-01-01
  • Effect of fiber fractions of prickly pear cactus (nopal) on quality and sensory properties of wheat bread rolls.  Journal of Food Science and Technology.  52:2990-2997. 2015-01-01
  • Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.  Carbohydrate Polymers.  115:112-121. 2015-01-01
  • Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.  Journal of Food Science and Technology.  52:6415-6424. 2015-01-01
  • The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.  Food Chemistry.  181:325-332. 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
  • Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice.  Food and Bioprocess Technology.  7:71-83. 2014-01-01
  • Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers.  Food Research International.  50:519-525. 2013-01-01
  • 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 the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (capsicum annuum).  Journal of Agricultural and Food Chemistry.  61:3642-3653. 2013-01-01
  • Evaluation of the freezing and thawing cryoconcentration process on bioactive compounds present in banana juice from three different cultivars.  International Journal of Food Engineering.  9:445-455. 2013-01-01
  • Microencapsulation of banana juice from three different cultivars.  International Journal of Food Engineering.  9:9-16. 2013-01-01
  • Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening.  Food Chemistry.  138:372-381. 2013-01-01
  • Physical properties of organogels and water in oil emulsions structured by mixtures of candelilla wax and monoglycerides.  Food Research International.  54:1360-1368. 2013-01-01
  • The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour.  Journal of Polymers and the Environment.  21:1040-1051. 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
  • Prebiotic effect of mucilage and pectic-derived oligosaccharides from nopal (Opuntia ficus-indica).  Food Science and Biotechnology.  21:997-1003. 2012-01-01
  • Biofunctional activity of tortillas and bars enhanced with nopal. Preliminary assessment of functional effect after intake on the oxidative status in healthy volunteers.  Chemistry Central Journal.  5:-. 2011-01-01
  • Effect of cooking on the capsaicinoids and phenolics contents of Mexican peppers.  Food Chemistry.  119:1619-1625. 2010-01-01

• chapter

  • Chemistry, stability, and biological actions of carotenoids.  Fruit and Vegetable Phytochemicals: Chemistry and Human Health: Second Edition. 285-345. 2017-01-01