Suchergebnisse - "Elhadi, M"

PubPharm (14)

1

Bioactive compounds and antioxidant activity in garambullo fruit (Myrtillocactus geometrizans) at different ripening stages

enthalten in: Journal of food science | 2023

von Yahia, E. | Victoria-Campos, C. | Gonzalez-Nava, C.

2

Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening

enthalten in: Journal of food science | 2023

von Cervantes-Paz, B. | Yahia, E. | Nuñez-Vilchis, A.

3

Lesser-Consumed Tropical Fruits and Their by-Products : Phytochemical Content and Their Antioxidant and Anti-Inflammatory Potential

enthalten in: Nutrients | 2022

von Belmonte-Herrera, B. | Domínguez-Avila, J. | Wall-Medrano, A. | +7

4

Avocado oil : Production and market demand, bioactive components, implications in health, and tendencies and potential uses

enthalten in: Comprehensive reviews in food science and food safety | 2021

von Cervantes-Paz, B. | Yahia, E.

5

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix

enthalten in: Food research international (Ottawa, Ont.) | 2021

von Cervantes-Paz, B. | Yahia, E. | Ornelas-Paz, J. | +3

6

Analysis by UPLC-DAD-ESI-MS of Phenolic Compounds and HPLC-DAD-Based Determination of Carotenoids in Noni ( Morinda citrifolia L.) Bagasse

enthalten in: Journal of agricultural and food chemistry | 2019

von Barraza-Elenes, C. | Camacho-Hernández, I. | Yahia, E. | +6

7

Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages : A review

enthalten in: Food research international (Ottawa, Ont.) | 2017

von Cervantes-Paz, B. | Ornelas-Paz, J. | Ruiz-Cruz, S. | +4

8

Postharvest physiology and technology of loquat (Eriobotrya japonica Lindl.) fruit

enthalten in: Journal of the science of food and agriculture | 2014

von Pareek, S. | Benkeblia, N. | Janick, J. | +2

9

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

enthalten in: Food chemistry | 2014

von Cervantes-Paz, B. | Yahia, E. | de Jesús Ornelas-Paz, J. | +4

10

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers

enthalten in: Journal of agricultural and food chemistry | 2013

von Victoria-Campos, C. | Ornelas-Paz, J. | Yahia, E. | +6