Alicia Paulina Cárdenas-Castro

Author

Also Known As

Alicia P. Cardenas-Castro, Alicia P. Cárdenas-Castro, Alicia P. Cárdenas‐Castro, Alicia Paulina Cárdenas-Castro, Romina Curbelo

Publications

291

Citations

H-Index

Concepts

All Affiliations

Instituto Tecnológico de Tepic Tecnológico Nacional de México Lund University Maastricht University Universidad Autónoma de Ciudad Juárez

About

Alicia Paulina Cárdenas-Castro is an author at Instituto Tecnológico de Tepic specializing in health sciences, microbiology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	5	5	114
2	Medicine	4	4	103
3	Public Health	1	1	51
4	Biochemistry	1	1	51
5	Gastroenterology	1	1	22

Alicia Paulina Cárdenas-Castro

Publications

259

Citations

H-Index

Page 1

	Year	Citations
What we know about protein gut metabolites: Implications and insights for human health and diseases José de Jesús Rodríguez-Romero, Alba Cecilia Durán-Castañeda, Alicia Paulina Cárdenas-Castro, Food Chemistry X DysbiosisHost-microbe InteractionsMetabolomic ProfilingGut MicrobiotaProbiotics	2021	51
In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars Luz M. Hernández-Maldonado, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, Nutrients	2019	49
In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota Alicia Paulina Cárdenas-Castro, Víctor Manuel Zamora-Gasga, Emilio Álvarez‐Parrilla, Food Chemistry Phenolic CompoundsFood FermentationIn Vitro FermentationFood DigestionMicrobiology	2021	34
Sauces: An undiscovered healthy complement in Mexican cuisine Alicia Paulina Cárdenas-Castro, Guadalupe del Carmen Perales-Vázquez, Laura A. de la Rosa, International Journal of Gastronomy and Food Science NutritionNovel FoodFood CompositionGastronomyMexican Culture	2019	28
Bioaccessibility of phenolic compounds in common beans (<i>Phaseolus vulgaris</i> L.) after in vitro gastrointestinal digestion: A comparison of two cooking procedures Alicia Paulina Cárdenas-Castro, Jara Pérez‐Jiménez, Luís A. Bello‐Pérez, Cereal Chemistry NutritionFood AnalysisGastroenterologyPolyphenolicsFood Chemistry	2020	22
Bioaccessibility of phenolic compounds in L. varieties and Nied. after gastrointestinal digestion Alba Cecilia Durán-Castañeda, Alicia Paulina Cárdenas-Castro, Jara Pérez‐Jiménez, Food Chemistry	2022	20
In vitro colonic fermentation of Mexican “taco” from corn-tortilla and black beans in a Simulator of Human Microbial Ecosystem (SHIME®) system Alicia Paulina Cárdenas-Castro, Fernanda Bianchi, María Angela Tallarico-Adorno, Food Research International Vitro Colonic FermentationFood FermentationIn Vitro FermentationMexican “Microbial Ecology	2018	18
In Vitro Intestinal Bioaccessibility and Colonic Biotransformation of Polyphenols from Mini Bell Peppers (Capsicum annuum L.) Alicia Paulina Cárdenas-Castro, Jesús J. Rochín-Medina, Karina Ramírez, Plant Foods for Human Nutrition Food ChemistryFood Bioactive CompoundColonic BiotransformationPhytochemicalVitro Intestinal Bioaccessibility	2022	15
Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces Alicia Paulina Cárdenas-Castro, Koen Venema, Beatriz Sarriá, Food Research International Food ChemistryFood CompositionMedicineFood AnalysisVitro Model	2020	12
Stability and anti-topoisomerase activity of phenolic compounds of <i>Capsicum annuum</i> “Serrano” after gastrointestinal digestion and <i>in vitro</i> colonic fermentation Alicia Paulina Cárdenas-Castro, Emilio Álvarez‐Parrilla, Efigenia Montalvo‐González, International Journal of Food Sciences and Nutrition	2020	10

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