Juan A. Ascacio‐Valdés

Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries

Cristián Torres‐León, Nathiely Ramírez‐Guzmán, Liliana Londoño‐Hernández et al. · Frontiers in Sustainable Food Systems · 2018 · 377 citations · Full text

Agriculture, Biotechnology, Food Science +17

Enzymatic hydrolysis and microbial fermentation: The most favorable biotechnological methods for the release of bioactive peptides

Dora Elisa Cruz‐Casas, Cristóbal N. Aguilar, Juan A. Ascacio‐Valdés et al. · Food Chemistry Molecular Sciences · 2021 · 347 citations · Full text

Life Sciences, Biochemistry, Biotechnology +13

Impact of extraction techniques on antioxidant capacities and phytochemical composition of polyphenol-rich extracts

Cecilia Castro-López, Janeth M. Ventura-Sobrevilla, María D. González-Hernández et al. · Food Chemistry · 2017 · 162 citations

Agriculture, Biochemistry, Food Science +17

Solid-state fermentation with Aspergillus niger to enhance the phenolic contents and antioxidative activity of Mexican mango seed: A promising source of natural antioxidants

Cristián Torres‐León, Nathiely Ramírez‐Guzmán, Juan A. Ascacio‐Valdés et al. · LWT · 2019 · 140 citations

Agriculture, Biotechnology, Food Science +16

Pentagalloylglucose (PGG): A valuable phenolic compound with functional properties

Cristián Torres‐León, Janeth M. Ventura-Sobrevilla, Liliana Serna‐Cock et al. · Journal of Functional Foods · 2017 · 128 citations · Full text

Pharmacy, Biochemistry, Chemistry +9