David Betancur‐Ancona

Antioxidant compounds, antioxidant activity and phenolic content in peel from three tropical fruits from Yucatan, Mexico

Víctor M. Moo‐Huchin, Mariela I. Moo-Huchin, Raciel Javier Estrada‐León et al. · Food Chemistry · 2014 · 222 citations

Food Chemistry, Tropical Fruits, Antioxidant Compounds +5

Bioavailability of Bioactive Peptides

Maira Rubí Segura Campos, Luis Chel‐Guerrero, David Betancur‐Ancona et al. · Food Reviews International · 2011 · 211 citations

Nutrition, Biochemistry, Medicine +13

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

M. Capitani, Luis Jorge Corzo‐Ríos, Luis Chel‐Guerrero et al. · Journal of Food Engineering · 2014 · 201 citations · Full text

Food Chemistry, Rheological Measurement, Food Colloid +5

Chemical and Functional Properties of Chia Seed (<i>Salvia hispanica</i>L.) Gum

Maira Rubí Segura Campos, Norma Ciau-Solís, Gabriel Rosado-Rubio et al. · International Journal of Food Science · 2014 · 185 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +15

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Víctor M. Moo‐Huchin, Iván Estrada-Mota, Raciel Javier Estrada‐León et al. · Food Chemistry · 2013 · 185 citations

Food Chemistry, Nutrition, Food Bioactive Compound +7