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).

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