ARTICULOS PUBLICADOS EN LOS ULTIMOS 3 AÑOS EN REVISTAS INDIZADAS POR EL JOURNAL CITATION REPORTS (JCR)
- Ramos-Aguilar, A. L., Victoria-Campos, C. I., Ochoa-Reyes, E., de Jesús Ornelas-Paz, J., Zamudio-Flores, P. B., Rios-Velasco, C., Reyes-Hernández J., Pérez-Martínez J. D. & Ibarra-Junquera, V. (2017). Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace. LWT-Food Science and Technology, 86, 465-472.
- Cervantes-Paz, B., Victoria-Campos, C. I., & Ornelas-Paz, J. J. (2016). Absorption of carotenoids and mechanisms involved in their health-related properties. In C. Stange (Ed.), Carotenoids in nature: Biosynthesis, regulation and function (pp. 415–454). Mainz, Germany: Springer International Publishing.
- Victoria-Campos C.I., Ornelas-Paz J. de J., Ramos-Aguilar O.P., Failla M.L., Chitchumroonchokchai C., Ibarra-Junquera V., Pérez-Martínez J. D. (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 types. Food Chemistry, Vol. 181, Pag. 325-332.
- Cervantes-Paz B., Yahia E.M., Ornelas-Paz J. de J., Victoria-Campos C.I., Ibarra-Junquera V., Pérez-Martínez J.D., Escalante-Minakata P. (2014) Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening. Food Chemistry, Vol. 146, Pag. 188-196.
- Victoria-Campos C.I., Ornelas-Paz J. de J., Yahia E.M., Failla M.L. (2013) Effect of the interaction of heat-processing style and fat type on the micellarization of lipid-soluble pigments from green and red pungent peppers (Capsicum Annuum). Journal of Agricultural and Food Chemistry, Vol. 61, Pag. 3642-3653.
- Victoria-Campos C.I., Ornelas-Paz J. de J., Yahia E.M., Jiménez-Castro J.A., Cervantes-Paz B., Ibarra-Junquera V., Pérez-Martínez J.D., Zamudio-Flores P.B., Escalante-Minakata P. (2013) Effect of ripening, heat processing and fat type on the micellarization of pigments from Jalapeño peppers. Journal of Agricultural and Food Chemistry. Vol.61, Pag. 9938-9949.
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OTRA INFORMACIÓN RELEVANTE, INCLUYENDO PROYECTOS APROBADOS POR INSTANCIAS EXTERNAS A LA UASLP
LGyAC dentro del cuerpo Nutrición y su efecto en la prevención de enfermedades crónico-metabólicas LGyAC individual Evaluación de fitoquímicos en frutas y hortalizas y su impacto en la salud humana con énfasis en enfermedades crónico-metabólicas PRODEP. Efecto de macro- y micronutrimentos en la estabilidad digestiva, absorción y bioactividad in vitro de antocianinas. DSA/103.5/16/10419. Finalizado FAI. Aislamiento de extractos ricos en antocianinas de alta pureza a partir de diferentes matrices frutales. C16-FAI-09-12.12. Finalizado
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