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Luis Mojica

Showing results (1-10 of 51) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|July 29, 2021
Pulse-based snacks as functional foods: Processing challenges and biological potentialAlejandro Escobedo, Luis Mojica
Journal of Food Science|October 11, 2025
Sausage Analogs as Novel Nonmeat Alternative: New Insights to Improve Composition, Nutritional, and Sensory CharacteristicsJazmín Hernández R, Luis Mojica
Food & Function|January 30, 2016
Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potentialLuis Mojica, Elvira González de Mejía
Journal of Food Science|June 24, 2025
Bioactive Compounds From Pomegranate: A Systematic Review of Mechanistic Insights for the Management of Cardiometabolic Risk FactorsCarmen Alejandrina Virgen-Carrillo, Luis Mojica
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 13, 2015
Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from Mexico and BrazilLuis Mojica, Elvira González de Mejía
Journal of Food Science|December 16, 2014
Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IVLuis Mojica, Karen Chen, Elvira González de Mejía
Food Chemistry|April 5, 2017
Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potentialLuis Mojica, Mark Berhow, Elvira Gonzalez de Mejia
Foods (Basel, Switzerland)|May 23, 2020
Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased <i>In Vitro</i> Antidiabetic Potential, While Having Similar Storage StabilityMing Hsieh-Lo, Gustavo Castillo-Herrera, Luis Mojica
Food Chemistry|July 24, 2024
Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical propertiesGislane Briceño-Islas, Luis Mojica, Judith E Urías-Silvas
Journal of the Science of Food and Agriculture|September 25, 2016
Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stressLuis Mojica, Diego A Luna-Vital, Elvira González de Mejía
Pageof 6

Showing results (1-10 of 51) with videos related to

Sort By:
Pageof 6
Comprehensive Reviews in Food Science and Food Safety|July 29, 2021
Pulse-based snacks as functional foods: Processing challenges and biological potentialAlejandro Escobedo, Luis Mojica
Journal of Food Science|October 11, 2025
Sausage Analogs as Novel Nonmeat Alternative: New Insights to Improve Composition, Nutritional, and Sensory CharacteristicsJazmín Hernández R, Luis Mojica
Food & Function|January 30, 2016
Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potentialLuis Mojica, Elvira González de Mejía
Journal of Food Science|June 24, 2025
Bioactive Compounds From Pomegranate: A Systematic Review of Mechanistic Insights for the Management of Cardiometabolic Risk FactorsCarmen Alejandrina Virgen-Carrillo, Luis Mojica
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 13, 2015
Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from Mexico and BrazilLuis Mojica, Elvira González de Mejía
Journal of Food Science|December 16, 2014
Impact of commercial precooking of common bean (Phaseolus vulgaris) on the generation of peptides, after pepsin-pancreatin hydrolysis, capable to inhibit dipeptidyl peptidase-IVLuis Mojica, Karen Chen, Elvira González de Mejía
Food Chemistry|April 5, 2017
Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potentialLuis Mojica, Mark Berhow, Elvira Gonzalez de Mejia
Foods (Basel, Switzerland)|May 23, 2020
Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased <i>In Vitro</i> Antidiabetic Potential, While Having Similar Storage StabilityMing Hsieh-Lo, Gustavo Castillo-Herrera, Luis Mojica
Food Chemistry|July 24, 2024
Functional chia (Salvia hispanica L.) co-product protein hydrolysate: An analysis of biochemical, antidiabetic, antioxidant potential and physicochemical propertiesGislane Briceño-Islas, Luis Mojica, Judith E Urías-Silvas
Journal of the Science of Food and Agriculture|September 25, 2016
Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type-2 diabetes, hypertension and oxidative stressLuis Mojica, Diego A Luna-Vital, Elvira González de Mejía
Pageof 6