Leila Moulay

Ellagic acid derivatives, ellagitannins, proanthocyanidins and other phenolics, vitamin C and antioxidant capacity of two powder products from camu-camu fruit (Myrciaria dubia)

Daniela Fracassetti, Carlos Alberto Soares da Costa, Leila Moulay et al. · Food Chemistry · 2013 · 250 citations · Full text

Powder Products, Ellagic Acid Derivatives, Phytochemical +4

Cocoa fibre and its application as a fat replacer in chocolate muffins

S. Martínez-Cervera, Ana Salvador, Begoña Muguerza et al. · LWT · 2010 · 214 citations · Full text

Antihypertensive Effect of a Polyphenol-Rich Cocoa Powder Industrially Processed To Preserve the Original Flavonoids of the Cocoa Beans

Elena Cienfuegos‐Jovellanos, Mar Quiñones, Begoña Muguerza et al. · Journal of Agricultural and Food Chemistry · 2009 · 104 citations

Highly Methoxylated Pectin Improves Insulin Resistance and Other Cardiometabolic Risk Factors in Zucker Fatty Rats

Begoña Muguerza, Leila Moulay, Rosario Hernández et al. · Journal of Agricultural and Food Chemistry · 2008 · 67 citations

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

Concha Collar, Cristina M. Rosell, Begoña Muguerza et al. · Food Science and Technology International · 2009 · 60 citations

Food Chemistry, Nutrition, Cocoa Shell +14