Works matching AU Rocha‐Guzmán, Nuria Elizabeth
Results: 28
Rehydration Beverages Made from Quercus sideroxyla Infusion, Probiotics, and Prebiotics: Antioxidant and Anti-Inflammatory Potential.
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- Foods, 2025, v. 14, n. 5, p. 837, doi. 10.3390/foods14050837
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- Article
Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea.
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- Foods, 2025, v. 14, n. 5, p. 833, doi. 10.3390/foods14050833
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- Article
Antioxidant activity of fractions from Quercus sideroxyla bark and identification of proanthocyanidins by HPLC-DAD and HPLC-MS.
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- Holzforschung: International Journal of the Biology, Chemistry, Physics, & Technology of Wood, 2012, v. 66, n. 5, p. 577, doi. 10.1515/hf-2011-0157
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- Article
Use of organogel-based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin.
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- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 12, p. 1177, doi. 10.1002/aocs.12528
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A Water in Oil Gelled Emulsion as a Topical Release Vehicle for Curcumin.
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- Starch / Staerke, 2022, v. 74, n. 7/8, p. 1, doi. 10.1002/star.202200006
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- Article
Whole-cell bioconversion of naringenin to high added value hydroxylated compounds using Yarrowia lipolytica 2.2ab in surface and liquid cultures.
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- Bioprocess & Biosystems Engineering, 2020, v. 43, n. 7, p. 1219, doi. 10.1007/s00449-020-02316-6
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- Article
Comparative Study of Phenolic Profile and Content in Infusions and Concentrated Infusions of Buddleja Scordioides Treated by High-Intensity Pulsed Electric Fields (HiPEF).
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- Beverages, 2018, v. 4, n. 4, p. 1, doi. 10.3390/beverages4040081
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- Article
Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus‐indica L. Mill) peels.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 9, p. 1, doi. 10.1111/jfpp.15745
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- Article
Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 7, p. 1, doi. 10.1111/jfpp.15597
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- Article
Impact of Corn, Bean, and Semolina Flour Blends and Processing Methods on the Physical Properties and Antioxidant Activity of Instant Noodles.
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- Physchem, 2024, v. 4, n. 3, p. 356, doi. 10.3390/physchem4030025
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Natural deep eutectic solvents (NaDES) as an emerging technology for the valorisation of natural products and agro‐food residues: a review.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6660, doi. 10.1111/ijfs.16641
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- Article
In Vitro and Ex Vivo Models for Screening Topical Anti-Inflammatory Drugs.
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- Scientia Pharmaceutica, 2023, v. 91, n. 2, p. 20, doi. 10.3390/scipharm91020020
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- Article
Effect of Aqueous Extracts of Quercus resinosa on the Mechanical Behavior of Bigels.
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- Scientia Pharmaceutica, 2022, v. 90, n. 4, p. 73, doi. 10.3390/scipharm90040073
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Mechanisms associated to apoptosis of cancer cells by phenolic extracts from two canned common beans varieties (Phaseolus vulgaris L.).
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- Journal of Food Biochemistry, 2019, v. 43, n. 6, p. N.PAG, doi. 10.1111/jfbc.12680
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Effect of high-resistance training at intestinal level, morphological and systemic changes, consumption of natural sources as a therapeutic alternative.
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- TIP Revista Especializada en Ciencias Químico-Biológicas, 2021, v. 24, p. 1, doi. 10.22201/fesz.23958723e.2021.344
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THE QUALITY OF VEGETABLE OIL FROM THREE VARIETIES OF SUNFLOWER SEEDS ( HELIANTHUS ANNUUS).
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- Journal of Food Quality, 2007, v. 30, n. 4, p. 413, doi. 10.1111/j.1745-4557.2007.00131.x
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- Article
Analysis of Antioxidant Constituents of Filtering Infusions from Oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) and Yerbaniz (Tagetes lucida (Sweet) Voss) as Monoamine Oxidase Inhibitors.
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- Molecules, 2023, v. 28, n. 13, p. 5167, doi. 10.3390/molecules28135167
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Phenolic Acids and Flavonoids in Acetonic Extract from Quince (Cydonia oblonga Mill.): Nutraceuticals with Antioxidant and Anti-Inflammatory Potential.
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- Molecules, 2022, v. 27, n. 8, p. N.PAG, doi. 10.3390/molecules27082462
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Chemopreventive Effect of the Germinated Oat and Its Phenolic-AVA Extract in Azoxymethane/Dextran Sulfate Sodium (AOM/DSS) Model of Colon Carcinogenesis in Mice.
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- Foods, 2020, v. 9, n. 2, p. 169, doi. 10.3390/foods9020169
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- Article
Drying Parameters of Half-Cut and Ground Figs (Ficus carica L.) var. Mission and the Effect on Their Functional Properties.
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- Journal of Engineering (2314-4912), 2013, p. 1, doi. 10.1155/2013/710830
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- Article
Anthocyanins extraction from Hibiscus sabdariffa and identification of phenolic compounds associated with their stability.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 1, p. 110, doi. 10.1002/jsfa.10620
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- Article
CHEMICAL COMPOSITION OF BIOMASS GENERATED IN THE GUAVA TREE PRUNING.
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- EXCLI Journal, 2015, v. 14, p. 204, doi. 10.17179/excli2014-647
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- Article
Absorption and distribution of lupeol in CD‐1 mice evaluated by UPLC–APCI<sup>+</sup>–MS/MS.
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- Biomedical Chromatography, 2019, v. 33, n. 3, p. N.PAG, doi. 10.1002/bmc.4432
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Phenolic composition of selected herbal infusions and their anti-inflammatory effect on a colonic model in vitro in HT-29 cells.
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- Cogent Food & Agriculture, 2015, v. 1, n. 1, p. 2, doi. 10.1080/23311932.2015.1059033
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Infusión de la planta medicinal Buddleja scordioides Kunth utilizada para tratar la inflamación intestinal.
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- Revista CienciaUAT, 2020, v. 14, n. 2, p. 21, doi. 10.29059/cienciauat.v14i2.1287
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- Article
Ingestion of Bean Leaves Reduces Metabolic Complications and Restores Intestinal Integrity in C57BL/6 Mice with Obesity Induced by a High-Fat and High-Fructose Diet.
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- Nutrients, 2024, v. 16, n. 3, p. 367, doi. 10.3390/nu16030367
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- Article
The Synergistic Effect of Quince Fruit and Probiotics (Lactobacillus and Bifidobacterium) on Reducing Oxidative Stress and Inflammation at the Intestinal Level and Improving Athletic Performance during Endurance Exercise.
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- Nutrients, 2023, v. 15, n. 22, p. 4764, doi. 10.3390/nu15224764
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- Article
Effect of infrared heating on the physicochemical properties of common bean ( Phaseolus vulgaris L.) flour.
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- CyTA: Journal of Food, 2014, v. 12, n. 3, p. 242, doi. 10.1080/19476337.2013.834978
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- Article