provides funding for

• Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening  Article
• Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers  Article
• Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids  Article
• Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins  Article
• Phase diagrams of mixtures of n-hentriacontane and saturated monoacid triacylglycerols  Article
• Rheological properties of ethyl cellulose-monoglyceride-candelilla wax oleogel vis-a-vis edible shortenings  Article
• Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers  Article