633 results on '"González-Aguilar, Gustavo A."'
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2. Reviewing the Potential of Natural Antimicrobials for Salmonella spp. Gastrointestinal Infections: In Vitro and In Vivo Evaluations
3. Mango Peel Phenolics Increase the Storage Stability and Cellular Antioxidant Activity of Carotenoid-Loaded Emulsions
4. Avocado Paste Phenolics Mitigate a High-Fat Diet-Induced Plasma HDL Decrease in Male Wistar Rats, by Altering the mRNA Expression of Hepatic SCARB1
5. Clicking gallic acid into chitosan prolongs its antioxidant activity and produces intracellular Ca2+ responses in rat brain cells
6. Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index
7. Fluorometric study of molecular association of pectin and algin with ferulic and p-coumaric acids: Evaluation of association capacity of dietary fibers towards antioxidants
8. Comparison of individual quick freezing and traditional slow freezing on physicochemical, nutritional and antioxidant changes of four mango varieties harvested in two ripening stages
9. Spray-drying encapsulation and in-package release of cinnamon leaf essential oil in arabic gum to reduce microbial growth of fresh-cut kiwifruit
10. The Addition of Mango and Papaya Peels to Corn Extrudates Enriches Their Phenolic Compound Profile and Maintains Their Sensory Characteristics
11. Market orientation and cuisine innovation as a driven sensory methodology to develop a sweet potato snack as an added-value food product
12. Revisiting the high-fat diet/low streptozotocin prediabetic rat model: A bioanalytical adjustment
13. Indigestible fraction of guava fruit: Phenolic profile, colonic fermentation and effect on HT-29 cells
14. The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce (Lactuca sativa var. capitata).
15. Fouquieria splendens: A source of phenolic compounds with antioxidant and antiproliferative potential
16. Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol
17. Lyophilized Avocado Paste Improves Corn Chips’ Nutritional Properties and Sensory Acceptability
18. Phenolic Compounds Promote Diversity of Gut Microbiota and Maintain Colonic Health
19. Phenolic compounds from ‘Hass’ avocado peel are retained in the indigestible fraction after an in vitro gastrointestinal digestion
20. Agro-Industrial By-Products of Plant Origin: Therapeutic Uses as well as Antimicrobial and Antioxidant Activity.
21. Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients
22. Gallotannins are uncompetitive inhibitors of pancreatic lipase activity
23. Evaluation of metabolic changes in liver and serum of streptozotocin-induced diabetic rats after Mango diet supplementation
24. Reviewing the Potential of Natural Antimicrobials for Salmonella spp. Gastrointestinal Infections: In Vitro and In Vivo Evaluations
25. The Gastrointestinal Tract as Prime Site for Cardiometabolic Protection by Dietary Polyphenols
26. List of contributors
27. Valorization of industrial by-products and waste from tropical fruits for the recovery of bioactive compounds, recent advances, and future perspectives
28. Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
29. Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces
30. Avocado Paste Phenolics Mitigate a High-Fat Diet-Induced Plasma HDL Decrease in Male Wistar Rats, by Altering the mRNA Expression of Hepatic SCARB1
31. Papaya
32. List of Contributors
33. In vitro evaluation of the kinetics of the release of phenolic compounds from guava (Psidium guajava L.) fruit
34. Ultrasound-assisted extraction of carotenoids from mango (Mangifera indica L. ‘Ataulfo’) by-products on in vitro bioaccessibility
35. Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. ‘Ataulfo’ phenolics
36. Microencapsulation of blue maize (Zea mays L.) polyphenols in two matrices: their stability during storage and in vitro digestion release
37. Valorization of tropical fruit peel powders: Physicochemical composition, techno-functional properties, and in vitro antioxidant and antidiabetic activities
38. Nitric Oxide
39. Reviewing the Potential of Natural Antimicrobials for Salmonellaspp. Gastrointestinal Infections: In Vitroand In VivoEvaluations
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40. Tropical fruit peel powders as functional ingredients: Evaluation of their bioactive compounds and antioxidant activity
41. Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses
42. Optimization and In Vitro Digestion of a Guava (Psidium guajava), Mamey (Pouteria sapota) and Stevia (Stevia rebaudiana) Functional Beverage.
43. Lipids
44. Encapsulation to Protect Different Bioactives to Be Used as Nutraceuticals and Food Ingredients
45. List of Contributors
46. Effects of two different drying methods (freeze-drying and hot air-drying) on the phenolic and carotenoid profile of ‘Ataulfo’ mango by-products
47. Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology
48. Effects of Minimal Processing Technologies on Jackfruit (Artocarpus heterophyllus Lam.) Quality Parameters
49. Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion
50. Interactions between four common plant-derived phenolic acids and pectin, and its effect on antioxidant capacity
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