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Journal of Theoretical Biology|August 7, 2022
Evolutionary timeline of a modeled cellVrani Ibarra-Junquera, Diego Radillo-Ochoa, César A Terrero-Escalante
Journal of Agricultural and Food Chemistry|October 12, 2012
Effect of heat processing on the profile of pigments and antioxidant capacity of green and red jalapeño peppersBraulio Cervantes-Paz, Elhadi M Yahia, José de Jesús Ornelas-Paz, et al.
Food Chemistry|November 2, 2013
Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripeningBraulio Cervantes-Paz, Elhadi M Yahia, José de Jesús Ornelas-Paz, et al.
Food Research International (Ottawa, Ont.)|August 30, 2017
Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A reviewBraulio Cervantes-Paz, José de Jesús Ornelas-Paz, Saul Ruiz-Cruz, et al.
Food Chemistry|March 22, 2015
The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat typesClaudia I Victoria-Campos, José de Jesús Ornelas-Paz, Olivia P Ramos-Aguilar, et al.
3 Biotech|January 2, 2018
Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical propertiesPilar Escalante-Minakata, Vrani Ibarra-Junquera, José de Jesús Ornelas-Paz, et al.
Applied Biochemistry and Biotechnology|February 10, 2016
Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatusJosé Juan Virgen-Ortíz, Vrani Ibarra-Junquera, Pilar Escalante-Minakata, et al.
Food Chemistry|February 19, 2022
Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruitsClaudia Inés Victoria-Campos, José de Jesús Ornelas-Paz, Nuria Elizabeth Rocha-Guzmán, et al.
Food Chemistry|December 26, 2012
Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripeningJosé de Jesús Ornelas-Paz, Elhadi M Yahia, Nidia Ramírez-Bustamante, et al.
Carbohydrate Polymers|December 3, 2014
Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectinsOlivia P Ramos-Aguilar, José de Jesús Ornelas-Paz, Saul Ruiz-Cruz, et al.
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