Alejandra I Martinez-Gonzalez

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.

Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR).

I. Bustos-Jaimes, E. Álvarez-Parrilla, L. Rosa, 2019, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

I. Bustos-Jaimes, E. Álvarez-Parrilla, L. A. de la Rosa, 2017, Molecules.

A novel approach to trypsin inhibition by flavonoids

I. Bustos-Jaimes, E. Álvarez-Parrilla, L. A. de la Rosa, 2021 .

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.