Takip et
Luis Mojica
Luis Mojica
CIATEJ, Food Technology Department
ciatej.mx üzerinde doğrulanmış e-posta adresine sahip - Ana Sayfa
Başlık
Alıntı yapanlar
Alıntı yapanlar
Yıl
Lutein as a functional food ingredient: Stability and bioavailability
MO Becerra, LM Contreras, MH Lo, JM Díaz, GC Herrera
Journal of Functional Foods 66, 103771, 2020
3072020
Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability
M Hsieh-Lo, G Castillo, MA Ochoa-Becerra, L Mojica
Algal research 42, 101600, 2019
2362019
Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review
DA Luna-Vital, L Mojica, EG de Mejía, S Mendoza, G Loarca-Piña
Food Research International 76, 39-50, 2015
2182015
Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential
L Mojica, M Berhow, EG de Mejia
Food chemistry 229, 628-639, 2017
2102017
Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and …
L Mojica, A Meyer, MA Berhow, EG de Mejía
Food Research International 69, 38-48, 2015
2012015
Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes
CA Moreno-Valdespino, D Luna-Vital, RM Camacho-Ruiz, L Mojica
Food Research International 130, 108905, 2020
1622020
Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potential
L Mojica, EG De Mejía
Food & function 7 (2), 713-727, 2016
1562016
Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit …
L Mojica, K Chen, EG de Mejía
Journal of Food Science 80 (1), H188-H198, 2015
1422015
Technological applications of natural colorants in food systems: A review
I Luzardo-Ocampo, AK Ramírez-Jiménez, J Yañez, L Mojica, ...
Foods 10 (3), 634, 2021
1342021
Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type‐2 diabetes, hypertension and oxidative stress
L Mojica, DA Luna‐Vital, E González de Mejía
Journal of the Science of Food and Agriculture 97 (8), 2401-2410, 2017
1162017
Evaluation of the hypoglycemic potential of a black bean hydrolyzed protein isolate and its pure peptides using in silico, in vitro and in vivo approaches
L Mojica, EG de Mejia, MÁ Granados-Silvestre, M Menjivar
Journal of Functional Foods 31, 274-286, 2017
1132017
Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage
Y Aguilera, L Mojica, M Rebollo-Hernanz, M Berhow, EG De Mejía, ...
Food chemistry 212, 561-570, 2016
982016
Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from …
L Mojica, EG de Mejía
Plant Foods for Human Nutrition 70, 105-112, 2015
952015
Food-derived bioactive compounds with anti-aging potential for nutricosmetic and cosmeceutical products
DF Hernandez, EL Cervantes, DA Luna-Vital, L Mojica
Critical Reviews in Food Science and Nutrition 61 (22), 3740-3755, 2021
862021
Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro
T de Souza Rocha, LMR Hernandez, L Mojica, MH Johnson, YK Chang, ...
Food Research International 76, 150-159, 2015
792015
Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species
M Alcázar-Valle, E Lugo-Cervantes, L Mojica, N Morales-Hernández, ...
Molecules 25 (15), 3528, 2020
742020
Edible insects: Techno-functional properties food and feed applications and biological potential
VM Villaseñor, JN Enriquez-Vara, JE Urías-Silva, L Mojica
Food Reviews International 38 (sup1), 866-892, 2022
472022
Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models
LJ Coronado-Cáceres, G Rabadán-Chávez, L Mojica, ...
Foods 9 (10), 1359, 2020
472020
Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile
MP Gianelli, V Salazar, L Mojica, M Friz
Brazilian Archives of Biology and Technology 55, 603-612, 2012
472012
Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process
A Alfaro-Diaz, JE Urías-Silvas, G Loarca-Piña, M Gaytan-Martínez, ...
LWT 136, 110296, 2021
462021
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