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Aurea K. Ramírez-Jiménez

Monterrey Institute of Technology and Higher Education

9

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35

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Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions.

2021 Food Chemistry
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Technological Applications of Natural Colorants in Food Systems: A Review.

2021 Foods
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Common Beans and Oat Snack Bars Attenuated Hypertriglyceridemia Markers in a Randomized Clinical Trial of Mexican Women

2021
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Is Apo-CIII the new cardiovascular target? An analysis of its current clinical and dietetic therapies

2021 Nutrition Metabolism and Cardiovascular Diseases
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Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes

2021 Lwt - Food Science and Technology
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Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity.

2021 Food Research International
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Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production

2020 Food Research International
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Untargeted metabolomic evaluation of mango bagasse and mango bagasse based confection under in vitro simulated colonic fermentation

2019 Journal of Functional Foods
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Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties

2019 Food Chemistry
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