Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

by Yesica A. Czajkowska–González, Emilio Alvarez–Parrilla, Nina del Rocío Martínez–Ruiz, Alma A. Vázquez–Flores, Marcela Gaytán–Martínez, Laura A. de la Rosa
Published 2021-09-01

In vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

by Alejandra I. Martinez-Gonzalez, Emilio Alvarez-Parrilla, Ángel G. Díaz-Sánchez, Laura A. de la Rosa, José A. Núñez-Gastélum, Alma A. Vazquez-Flores, Gustavo A. Gonzalez-Aguilar
Published 2017-01-01

Content of major classes of polyphenolic compounds, antioxidant, antiproliferative, and cell protective activity of pecan crude extracts and their fractions

by Laura A. de la Rosa, Alma A. Vazquez-Flores, Emilio Alvarez-Parrilla, Joaquín Rodrigo-García, Omar N. Medina-Campos, Azalia Ávila-Nava, Susana González-Reyes, José Pedraza-Chaverri
Published 2014-03-01

Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

by Abraham Wall-Medrano, Laura A. de la Rosa, Alma A. Vázquez-Flores, Gilberto Mercado-Mercado, Rogelio González-Arellanes, José A. López-Díaz, Aarón F. González-Córdova, Gustavo A. González-Aguilar, Belinda Vallejo-Cordoba, Francisco J. Molina-Corral
Published 2017-01-01