Ma. Claudia Castañeda-Saucedo

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Jessica del Pilar Ramírez-Anaya, Cristina Samaniego‐Sánchez, Ma. Claudia Castañeda-Saucedo et al. · Food Chemistry · 2015 · 131 citations

Food Chemistry, Nutrition, Polyphenolics +8

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Jessica del Pilar Ramírez-Anaya, Ma. Claudia Castañeda-Saucedo, Manuel Olalla Herrera et al. · Antioxidants · 2019 · 33 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +12

Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification

Yanmei King-Loeza, Denisse Anallely Ciprián-Macías, Anaberta Cardador‐Martínez et al. · Journal of Agriculture and Food Research · 2023 · 27 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +15

Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp

Ma. Claudia Castañeda-Saucedo, Elia Herminia Valdés Miramontes, Ernesto Tapia‐Campos et al. · Revista chilena de nutrición · 2014 · 25 citations · Full text

PHysIoLoGICAL PerForMANCe, yIeLd, ANd QUALITy oF dry BeAN seeds UNder droUGHT sTress

Ma. Claudia Castañeda-Saucedo, Leobigildo Córdova-Téllez, Víctor A. González‐Hernández et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · 2009 · 23 citations