V. Zamora-Gasga

发表

In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars

S. Sáyago-Ayerdi, J. Tovar, G. Lóarca-Piña, 2015 .

Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) 'Ataulfo' processing by-product

L. Bello‐Pérez, S. Sáyago-Ayerdi, J. Tovar, 2015 .

Dietary patterns, nutritional profile, and body mass index in Mexican schoolchildren: A cross-sectional study

E. Montalvo-González, S. Sáyago-Ayerdi, J. Tovar, 2017 .

What we know about protein gut metabolites: Implications and insights for human health and diseases

S. Sáyago-Ayerdi, V. Zamora-Gasga, J. Sánchez-Burgos, 2021, Food chemistry: X.

Microbial metabolites profile during in vitro human colonic fermentation of breakfast menus consumed by Mexican school children.

E. Montalvo-González, S. Sáyago-Ayerdi, J. Tovar, 2017, Food research international.

In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars

S. Sáyago-Ayerdi, J. Tovar, F. Blancas-Benitez, 2019, Nutrients.

Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves

E. Montalvo-González, E. Yahia, V. Zamora-Gasga, 2018, Food Science and Biotechnology.

In vitro gastrointestinal digestion of mango by‐product snacks: Potential absorption of polyphenols and antioxidant capacity

S. Sáyago-Ayerdi, J. Tovar, V. Zamora-Gasga, 2019, International Journal of Food Science & Technology.

Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology

S. Pareek, L. López-Martínez, V. Zamora-Gasga, 2022, Polish Journal of Food and Nutrition Sciences.

Study of the Response Surface in the Photocatalytic Degradation of Acetaminophen Using TiO2

V. Zamora-Gasga, J. Sánchez-Burgos, Adriana Marizcal-Barba, 2022, Photochem.

Starch digestibility and predicted glycaemic index (pGI) in starchy foods consumed in Mexico

L. Bello‐Pérez, S. Sáyago-Ayerdi, J. Tovar, 2014 .

Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2).

K. Venema, S. Sáyago-Ayerdi, V. Zamora-Gasga, 2017, Food research international.

Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health.

S. Sáyago-Ayerdi, V. Zamora-Gasga, F. J. Benítez, 2019, Current pharmaceutical design.

Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

E. Montalvo-González, S. Sáyago-Ayerdi, V. Ruíz-Valdiviezo, 2022, Food chemistry. Molecular sciences.

Feeding Habits, Nutritional Condition, Fecal Intestinal Metabolites, and Risk of Developing Diabetes Mellitus II in the Mexican Population: A Cross-Sectional Study

S. Sáyago-Ayerdi, M. García-Magaña, V. Zamora-Gasga, 2023, ACS Food Science & Technology.

Changes in gut microbiota in predigested Hibiscus sabdariffa L calyces and Agave (Agave tequilana weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon.

K. Venema, S. Sáyago-Ayerdi, V. Zamora-Gasga, 2020, Food research international.

In vitro human colonic fermentation of indigestible fraction isolated from lunch menus: impact on the gut metabolites and antioxidant capacity

E. Montalvo-González, S. Sáyago-Ayerdi, J. Tovar, 2018, International journal of food sciences and nutrition.

Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis

L. Bello‐Pérez, S. Sáyago-Ayerdi, J. Tovar, 2014 .

Biofunctionalization of Endolysins with Oligosacharides: Formulation of Therapeutic Agents to Combat Multi-Resistant Bacteria and Potential Strategies for Their Application

A. Pérez-Larios, C. Cardona‐Félix, V. Zamora-Gasga, 2022, Polysaccharides.

A standardized method for genus Colletotrichum characterization by isothermal microcalorimetry using thermokinetic parameters.

J. A. Ragazzo‐Sánchez, M. Calderón‐Santoyo, V. Zamora-Gasga, 2022, Journal of microbiological methods.

Sauces: An undiscovered healthy complement in Mexican cuisine

S. Sáyago-Ayerdi, V. Ruíz-Valdiviezo, E. Álvarez-Parrilla, 2019, International Journal of Gastronomy and Food Science.

Biofunctionalization of natural extracts, trends in biological activity and kinetic release.

S. Sáyago-Ayerdi, A. Pérez-Larios, V. Zamora-Gasga, 2023, Advances in colloid and interface science.

In Vitro Gastrointestinal Digestion Affects the Bioaccessibility of Bioactive Compounds in Hibiscus sabdariffa Beverages

S. Sáyago-Ayerdi, V. Zamora-Gasga, José de Jesús Rodríguez-Romero, 2023, Molecules.

Optimization of Ultrasonic-Assisted Extraction of Antioxidant Compounds from Starfruit (Averroha carambola L)Leaves

S. Sáyago-Ayerdi, V. Zamora-Gasga, J. Sánchez-Burgos, 2017 .

Effect of thermosonication on bioactive compounds, enzymatic and microbiological inactivation in nectar with strawberry by-products

P. Gutiérrez-Martínez, V. Zamora-Gasga, R. Velázquez-Estrada, 2023, Journal of Food Science and Technology.

In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota.

K. Venema, S. Sáyago-Ayerdi, V. Ruíz-Valdiviezo, 2021, Food chemistry.

In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) "Ataulfo"-Based Fruit Bars.

S. Sáyago-Ayerdi, J. Tovar, F. Blancas-Benitez, 2019 .

Formulation of double emulsions of mango seed extract (Mangifera indica L.) 'Ataulfo' incorporated into a mango by-product flour drink: release kinetics, antioxidant capacity, and inhibition of cyclooxygenases

A. Pérez-Larios, V. Zamora-Gasga, J. Sánchez-Burgos, 2023, Food Hydrocolloids for Health.

Gut metabolites associated with pH and antioxidant capacity during in vitro colonic fermentation of Mexican corn products

L. Bello‐Pérez, E. Montalvo-González, S. Sáyago-Ayerdi, 2018 .

Bioavailability of bioactive compounds in Hibiscus sabdariffa beverage as a potential anti-inflammatory.

S. Sáyago-Ayerdi, R. Mateos, V. Zamora-Gasga, 2023, Food research international.