selected publications
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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
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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