633 results on '"González-Aguilar, Gustavo A."'
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152. Effects and interactions of roselle ( Hibiscus sabdariffa L.), potato peel flour, and beef fat on quality characteristics of beef patties studied by response surface methodology
153. Individual and Combined Coatings of Chitosan and Carnauba Wax with Oregano Essential Oil to Avoid Water Loss and Microbial Decay of Fresh Cucumber
154. Effect of Elicitation on Polyphenol and Carotenoid Metabolism in Butterhead Lettuce (Lactuca sativa var. capitata)
155. Combination of ultraviolet light‐C and clove essential oil to inactivateSalmonellaTyphimurium biofilms on stainless steel
156. Inhibition of Glucosyltransferase Activity and Glucan Production as an Antibiofilm Mechanism of Lemongrass Essential Oil against Escherichia coli O157:H7
157. Ripening of ‘Hass’ avocado mesocarp alters its phytochemical profile and the in vitro cytotoxic activity of its methanolic extracts
158. Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats
159. Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate.
160. Gut metabolites from in vitro colonic fermentation of the Guava (Psidium guajava L.) fruit indigestible fraction
161. Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents
162. Bioaccesibilidad y cinética de liberación in vitro de compuestos fenólicos en pulpas de guayaba (Psidium guajava L.) y guanábana (Annona muricata L.)
163. Gut metabolites from in vitro colonic fermentation of the Guava (Psidium guajava L.) fruit indigestible fraction
164. Nutritional characterization and in vitro anti-inflammatory activity of guava-Aloe vera puree and its histopathological effect in gastric lesion-induced rats.
165. Angiotensin II, ATP and high extracellular potassium induced intracellular calcium responses in primary rat brain endothelial cell cultures.
166. The role of ion channels on the physiology of the neurovascular unit and the regulation of cerebral blood flow.
167. Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
168. Genome-Wide Identification of Mango (Mangifera indica L.) Polygalacturonases: Expression Analysis of Family Members and Total Enzyme Activity During Fruit Ripening
169. Formation of Two 1:1 Chlorogenic Acid: β-cyclodextrin Complexes at pH 5: Spectroscopic, Thermodynamic and Voltammetric study †
170. Análisis químico proximal y metabolitos secundarios en frutos de Washingtonia robusta (Arecaceae): relevancia para la alimentación de la vida silvestre y humana
171. Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffaL.) and green tea (Camellia sinensisL.)
172. Optimization of total anthocyanin content and antioxidant activity of a Hibiscus sabdariffa infusion using response surface methodology
173. Bioaccesibilidad y cinética de liberación in vitro de compuestos fenólicos en pulpas de guayaba (Psidium guajava L.) y guanábana (Annona muricata L.)
174. In vitro digestibility and release of a mango peel extract encapsulated within water-in-oil-in-water (W1/O/W2) emulsions containing sodium carboxymethyl cellulose
175. Microencapsulation of blue maize (Zea mays L.) polyphenols in two matrices: their stability during storage and in vitro digestion release
176. Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis
177. Effect of free and microencapsulated thyme essential oil on quality attributes of minimally processed lettuce
178. In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
179. Neuroprotective effects of mango cv. 'Ataulfo' peel and pulp against oxidative stress in streptozotocin‐induced diabetic rats.
180. Quality, bioactive compounds and antioxidant capacity of raspberries cultivated in northern Mexico.
181. Enrichment of sliced apple fruit with Bacillus coagulans.
182. Combination of ultraviolet light‐C and clove essential oil to inactivate SalmonellaTyphimurium biofilms on stainless steel.
183. Sorghum bran supplementation ameliorates dyslipidemia, glucose dysregulation, inflammation and stress oxidative induced by a high-fat diet in rats.
184. Antiradical, Antibacterial and Oxidative Stability of Cinnamon Leaf Oil Encapsulated in β-cyclodextrin.
185. Mango phenolics increase the serum apolipoprotein A1/B ratio in rats fed high cholesterol and sodium cholate diets
186. Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity
187. Efecto de la extracción asistida por ultrasonido en la liberación y bioaccesibilidad in vitro de carotenoides, en bebidas elaboradas con mango (Mangifera indica L.) ‘Ataulfo’
188. Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells
189. Intestinal Permeability and Cellular Antioxidant Activity of Phenolic Compounds from Mango (Mangifera indica cv. Ataulfo) Peels
190. Propiedades antioxidantes e inmunoestimulantes de polifenoles en peces carnívoros de cultivo
191. Bioprocessing of wheat (Triticum aestivum cv. Kronstad) bran from Northwest Mexico: effects on ferulic acid bioaccessibility in breads
192. Effect of hydrophilic and lipophilic antioxidants from mango peel (Mangifera indica L. cv. Ataulfo) on lipid peroxidation in fish oil
193. Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
194. Actividad antifúngica in vitro de mezcla de terpenos de naranja contra Alternaria tenuissima
195. Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
196. Biological activities ofAgaveby-products and their possible applications in food and pharmaceuticals
197. Functional properties of pineapple
198. Pinapple composition and nutrition
199. Use of nonthermal technologies in the production of functional beverages from vegetable ingredients to preserve heat‐labile phytochemicals
200. Antioxidant Activity of the Phenolic and Oily Fractions of Different Sweet Bell Peppers
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