selected publications
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article
- Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages.. Journal of Food Science. 88:3422-3434. 2023-01-01
- 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
- 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
- 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
- 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 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
- 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
- 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
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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
- Recent trends on the valorization of winemaking industry wastes. Current Opinion in Green and Sustainable Chemistry. -. 2021-01-01