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Journal of Food Science and Technology|September 6, 2014
Edible coatings as encapsulating matrices for bioactive compounds: a reviewAna Elena Quirós-Sauceda, Jesús Fernando Ayala-Zavala, Guadalupe I Olivas, et al.Nutrients|September 30, 2017
Processing 'Ataulfo' Mango into Juice Preserves the Bioavailability and Antioxidant Capacity of Its Phenolic CompoundsAna Elena Quirós-Sauceda, C-Y Oliver Chen, Jeffrey B Blumberg, et al.Journal of Food Science and Technology|April 19, 2019
Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolicsAna Elena Quirós-Sauceda, J Adriana Sañudo-Barajas, Rosabel Vélez-de la Rocha, et al.Pageof 1