Alma A Vazquez-Flores

发表

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

E. Álvarez-Parrilla, M. Gaytán-Martínez, L. A. de la Rosa, 2021, Food Production, Processing and Nutrition.

Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis.

Cristóbal N. Aguilar, G. González-Aguilar, E. Álvarez-Parrilla, 2018, Journal of food science.

Inhibición de lipasa pancreática por flavonoides: importancia del doble enlace C2=C3 y la estructura plana del anillo C//Inhibition of pancreatic lipase by flavonoids: relevance of the C2=C3 double bond and C-ring planarity

E. Álvarez-Parrilla, Laura A. de la Rosa, L. A. de la Rosa, 2020 .

Radical scavenging and anti‐proliferative capacity of three freeze‐dried tropical fruits

G. Velderrain‐Rodríguez, A. Wall-Medrano, G. González-Aguilar, 2017 .

Content of major classes of polyphenolic compounds, antioxidant, antiproliferative, and cell protective activity of pecan crude extracts and their fractions

J. Pedraza-Chaverri, E. Álvarez-Parrilla, O. Medina-Campos, 2014 .

Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)

G. González-Aguilar, E. Álvarez-Parrilla, J. Rodrigo-García, 2007 .

Pytochemical profile and antioxidant activity of chiltepin chili (Capsicum annuum var. glabriusculum), Sonora, Mexico

J. Rodrigo-García, Alma A Vazquez-Flores, Pedro Osuna-Ávila, 2020, Journal of Food Bioactives.

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

J. A. Núñez-Gastélum, J. Rodrigo-García, A. Larqué-Saavedra, 2019, Foods.

In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study.

J. A. Núñez-Gastélum, G. González-Aguilar, E. Álvarez-Parrilla, 2017, Food technology and biotechnology.

Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a simulated human digestive system

Cristóbal N. Aguilar, A. Wall-Medrano, G. González-Aguilar, 2017 .

Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

J. A. López-Díaz, A. Wall-Medrano, G. González-Aguilar, 2017, Nutrients.

Enriched Red Wine: Phenolic Profile, Sensory Evaluation and In Vitro Bioaccessibility of Phenolic Compounds

E. Álvarez-Parrilla, J. Rodrigo-García, Alma A Vazquez-Flores, 2023, Foods.