Claudia I. Victoria-Campos

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Braulio Cervantes‐Paz, Elhadi M. Yahia, José de Jesús Ornelas‐Paz et al. · Food Chemistry · 2013 · 105 citations

Carotenoid, Intermediate Stages, Botany +7

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

Claudia I. Victoria-Campos, José de Jesús Ornelas‐Paz, Nuria Elizabeth Rocha‐Guzmán et al. · Food Chemistry · 2022 · 41 citations

Food Chemistry, Nutrition, Gastrointestinal Metabolism +5

Effect of the Interaction of Heat-Processing Style and Fat Type on the Micellarization of Lipid-Soluble Pigments from Green and Red Pungent Peppers (<i>Capsicum annuum</i>)

Claudia I. Victoria-Campos, José de Jesús Ornelas‐Paz, Elhadi M. Yahia et al. · Journal of Agricultural and Food Chemistry · 2013 · 32 citations

Nutrition, Botany, Food Analysis +17

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types

Claudia I. Victoria-Campos, José de Jesús Ornelas‐Paz, Olivia P. Ramos-Aguilar et al. · Food Chemistry · 2015 · 22 citations

Food Chemistry, Nutrition, Frozen Storage +9

Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Ana L. Ramos-Aguilar, Claudia I. Victoria-Campos, Emilio Ochoa-Reyes et al. · LWT · 2017 · 15 citations

Food Chemistry, Biomanufacturing, Engineering +10