Publications in VIVO

Co-author Network

Co-investigator Network

Victoria Campos Claudia Inés Faculty Member

Positions

Full Professor, Faculty of Nursing and Nutrition

Research Areas

Nutrition and its effect on the prevention of chronic metabolic diseases (LGAC)

Geographic Focus

Mexico Country
San Luis Potosi State or Province

Publications
Research
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selected publications

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
- Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits. Food Chemistry. 383:-. 2022-01-01
- Overweight and Obesity Are Positively Associated with Serum Copper Levels in Mexican Schoolchildren. Biological Trace Element Research. :-. 2022-01-01
- Sex-Specific Association between Fasting Plasma Glucose and Serum Selenium Levels in Adults from Southern Mexico. Healthcare (Switzerland). 10:-. 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
- Handgrip strength as a predictor of body composition in female college students [Fuerza de agarre como predictor de composición corporal en estudiantes universitarias]. Revista Chilena de Nutricion. 47:604-611. 2020-01-01
- 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
- 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
- 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