AUTORES, AÑO Y TÍTULO |
REVISTA |
Yong Seo Park, Martin Polovka, Alma Leticia Martinez-Ayala, Gustavo A. González-Aguilar, Kyung-Sik Hame, Seong-Gook Kang, Yang-Kyun Park, Buk-Gu Heo, Jacek Namiesnik, Shela Gorinstein. 2015. Fluorescence studies by quenching and protein unfolding on the interaction of bioactive compounds in water extracts of kiwi fruit cultivars with human serum albumin. |
Journal of Luminescence 160 (2015) 71–77. |
Villa-Rodriguez, J.A., Palafox-Carlos, H., Yahia, E.M., J.F. Ayala-Zavala and Gonzalez-Aguilar G.A. 2015. Maintaining antioxidant potential of fresh fruits and vegetables after harvest. |
Critical Review in Food Science and Technology. Volume 55(6):806-822. |
Salinas-Hernández, RM, González-Aguilar G.A, Tiznado-Hernández, ME. 2015. Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruit. |
Journal of Food Science and Technology-MYSORE Volume: 52(1):63-77. |
Velderrain-Rodríguez, G.R., Ovando M., González-Aguilar, G.A. 2015. Bioaccesibility of antioxidant synergic combinations of polyphenols from mango cv. Ataulfo peel in edible coating applied in fresh-cut papaya. |
Food and Nutrition Science (Special Issue February).
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Blancas-Benitez, F.J., Mercado-Mercado, G., Quirós-Sauceda, A.E., Montalvo-González, E., González-Aguilar, G.A. and Sáyago-Ayerdi, S.G. 2015. Bioaccesibility of polyphenols associated with dietary fiber and in vitro kinetics release of polyphenols in Mexican ‘Ataulfo’ mango (Mangifera indica L) by-products. |
Food and Function. Volume 6(3): 859-868. |
Olivas-Aguirre FJ, López-Díaz JA, González-Aguilar G.A., Álvarez-Parrilla E, de la Rosa L, & Wall-Medrano, A. 2015. Taninos Hidrolizables: bioquímica, aspectos nutricionales y efectos en la salud. |
Nutrición Hospitalaria. 2015; 30(5):1-5 |
Wall-Medrano, A., Olivas-Aguirre, F.J., Velderrain-Rodríguez, G.R., González-Aguilar, G.A. de la Rosa. L.A., López-Díaz, J.A. y Álvarez-Parrilla, E. 2015. El mango: Aspectos agroindustriales, valor nutricional/ funcional y efectos en la salud. |
Nutrición Hospitalaria. 2015;31(1):67-75. |
Gil-Chavez, G.J., Laura Contreras-Angulo, Benigno Valdez-Torres, Gustavo A. Gonzalez-Aguilar* and J. Basilio Heredia. 2015. Optimization process for recovery phenolic antioxidant compounds from low quality eggplant (Solanum melongena L.) pulp by modified supercritical carbon dioxide extraction." |
Separation Science and Technology. Volume: 50 Issue: 6 Pages: 841-850. |
Rodríguez-García, I., Silva-Espinoza B.A., Ortega-Ramírez, L.A., Leyva, J.M., Siddiqui, MD. W, Cruz-Valenzuela, M.R., González-Aguilar G.A. and J. F. Ayala-Zavala. 2015. Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products. |
Critical Review in Food Science and Technology. (In press). |
Agama-Acevedo E.; Sañudo-Barajas J.A., Vélez de la Rocha R., González-Aguilar G.A.; Bello-Peréz L.A. 2015. Potential of Plantain Peels Flour (musa paradisiaca l.) as a Source of Dietary Fiber and Antioxidant Compounds. |
Journal of Food (CYTA) (In press). |
Mercado-Mercado, G., Blancas-Benitez, F.J., Montalvo-González, E., Valderrain-Rodríguez, G.R., González-Aguilar G.A., Sáyago-Ayerdi1, S. 2015. Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.). |
Journal of Functional Foods (In press). |
Alvarez, M.V., Moreira, M.R., Roura, S.I., Ayala-Zavala, J.F. and González-Aguilar G.A. 2015. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: types of antimicrobials. |
Chapter 13. Handbook of Natural Antimicrobials for Food Safety and Quality. http://dx.doi.org/10.1016/B978-1-78242-034-7.00013-X. |
Alvarez, M.V., Moreira, M.R., Roura, S.I., Ayala-Zavala, J.F. and González-Aguilar G.A. 2015. Using natural antimicrobials to enhance the safety and quality of fresh and processed fruits and vegetables: application techniques and quality issues. |
Chapter 14. Handbook of Natural Antimicrobials for Food Safety and Quality. http://dx.doi.org/10.1016/B978-1-78242-034-7.00014-1. |
Los Alimentos Funcionales: Un Reto para la Industria de los Alimentos”. González-Aguilar, G.A. González-Córdova, A.F., Alvarez-Parrilla, E., Vallejo-Cordoba, B., García, H.S. 2014. (Eds.). ISBN: 978-607-7551-37-9. |
Editorial AGT Editor, S.A. Pp. 687. México |