Tzayhrí Gallardo‐Velázquez

Author

Also Known As

T Gallardo-Velázquez, T Gallardo‐Velázquez, T. Gallardo-Velázquez, T. Gallardo‐Velázquez, Tzayhri Gallardo Velazquez, Tzayhri Gallardo Velázquez, Tzayhri Gallardo-Velazquez, Tzayhri Gallardo-Velázquez, Tzayhri Gallardo‐Velázquez, Tzayhrí Gallardo Velázquez

Publications

Citations

H-Index

101

Concepts

All Affiliations

Instituto Politécnico Nacional Universidad Nacional Autónoma de México Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias

About

Tzayhrí Gallardo‐Velázquez is an author at Instituto Politécnico Nacional specializing in food chemistry, health sciences, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	17	591
2	Medicine	11	12	268
3	Engineering	10	10	301
4	Public Health	4	4	298
5	Natural Sciences	3	3	79

Tzayhrí Gallardo‐Velázquez

Publications

1.8K

Citations

H-Index

Page 1

	Year	Citations
Application of FTIR-HATR spectroscopy and multivariate analysis to the quantification of adulterants in Mexican honeys Tzayhrí Gallardo‐Velázquez, Guillermo Osorio‐Revilla, Marlene Zuñiga-de Loa, Food Research International Mexican HoneysFood AuthenticationBotanyEntomologyFtir-hatr Spectroscopy	2008	200
Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef Ofelia Gabriela Meza‐Márquez, Tzayhrí Gallardo‐Velázquez, Guillermo Osorio‐Revilla Meat Science Mid-infrared SpectroscopyFood AuthenticationClass AnalogiesFood AnalysisSoft Independent Modeling	2010	148
Detection of adulterants in avocado oil by Mid-FTIR spectroscopy and multivariate analysis Nayelli Quiñones-Islas, Ofelia Gabriela Meza‐Márquez, Guillermo Osorio‐Revilla, Food Research International Food ChemistryAvocado OilFood AuthenticationSpectroscopyFood Analysis	2012	101
Prediction of total fat, fatty acid composition and nutritional parameters in fish fillets using MID-FTIR spectroscopy and chemometrics Diana Maylet Hernández-Martínez, Tzayhrí Gallardo‐Velázquez, Guillermo Osorio‐Revilla, LWT NutritionFood AnalysisBody CompositionFatty AcidsAquaculture	2013	78
Effect of the cross-linking agent and drying method on encapsulation efficiency of orange essential oil by complex coacervation using whey protein isolate with different polysaccharides Sandra Rojas-Moreno, Guillermo Osorio‐Revilla, Tzayhrí Gallardo‐Velázquez, Journal of Microencapsulation Food ColloidEngineeringEmulsionFood ChemistryBiochemical Engineering	2018	73
Structure–Activity Relationship and Molecular Docking of Natural Product Library Reveal Chrysin as a Novel Dipeptidyl Peptidase-4 (DPP-4) Inhibitor: An Integrated In Silico and In Vitro Study Poonam Kalhotra, Veera Chandra Sekhar Reddy Chittepu, Guillermo Osorio‐Revilla, Molecules	2018	61
Flavonoid composition and antioxidant capacity of the edible flowers of<i>Agave durangensis</i>(Agavaceae) Luis Gerardo Barriada‐Bernal, Norma Almaráz-Abarca, Elí Amanda Delgado-Alvarado, CyTA - Journal of Food Food ChemistryFood Bioactive CompoundBotanyDifferent HydrophobicityMedicine	2013	56
Determination of capsaicin, ascorbic acid, total phenolic compounds and antioxidant activity of Capsicum annuum L. var. serrano by mid infrared spectroscopy (Mid-FTIR) and chemometric analysis Ivonne Domínguez-Martínez, Ofelia Gabriela Meza‐Márquez, Guillermo Osorio‐Revilla, Journal of the Korean Society for Applied Biological Chemistry Food ChemistryAscorbic AcidAntioxidant ActivityTotal Phenolic CompoundsPhytochemical	2014	56
Phytochemicals in Garlic Extract Inhibit Therapeutic Enzyme DPP-4 and Induce Skeletal Muscle Cell Proliferation: A Possible Mechanism of Action to Benefit the Treatment of Diabetes Mellitus Poonam Kalhotra, Veera Chandra Sekhar Reddy Chittepu, Guillermo Osorio‐Revilla, Biomolecules	2020	56
Adsorption of Phenol and Dichlorophenols from Aqueous Solutions by Porous Clay Heterostructure (PCH) Sofía Arellano‐Cárdenas, Tzayhrí Gallardo‐Velázquez, Guillermo Osorio‐Revilla, LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas)	2005	54

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