Nutrición y Ciencia de los Alimentos
Departamento
Universidad Autónoma del Estado de Hidalgo
Pachuca, MéxicoPublicaciones en colaboración con investigadores/as de Universidad Autónoma del Estado de Hidalgo (9)
2020
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Study of xoconostle (Opuntia spp.) powder as source of dietary fiber and antioxidants
Foods, Vol. 9, Núm. 4
2019
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Antioxidant and hepatoprotective effects of croton hypoleucus extract in an induced-necrosis model in rats
Molecules, Vol. 24, Núm. 14
2018
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Effect of extract and ellagic acid from Geranium schiedeanum on the antioxidant defense system in an induced-necrosis model
Antioxidants, Vol. 7, Núm. 12
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Lipoprotein profile in aged rats fed chia oil-or hydroxytyrosol-enriched pork in high cholesterol/high saturated fat diets
Nutrients, Vol. 10, Núm. 12
2016
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In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples
Food and Function, Vol. 7, Núm. 6, pp. 2706-2711
2015
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The addition of cladodes (Opuntia ficus indica L. Miller) to instant maize flour improves physicochemical and nutritional properties of maize tortillas
LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 675-681
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Xoconostle fruit (opuntia matudae scheinvar cv. rosa) by-products as potential functional ingredients
Food Chemistry, Vol. 185, pp. 289-297
2014
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Exploring xoconostle by-products as sources of bioactive compounds
Food Research International, Vol. 65, Núm. PC, pp. 437-444
2012
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Nutritional and antioxidant properties of pulp and seeds of two xoconostle cultivars (Opuntia joconostle F.A.C. Weber ex Diguet and Opuntia matudae Scheinvar) of high consumption in Mexico
Food Research International, Vol. 46, Núm. 1, pp. 279-285