Ana María Muñoz - Concepedia

Author

Ana María Muñoz

Also Known As

A Jáuregui, A. Jauregui, A. Muñoz, A.M. Munoz, Ana M. Muñoz, Ana Maria Muñoz, Ana MarÍa Muñoz, Ana María Muñoz, Ana María Muñoz, Ana María Muñoz Jauregui

147

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Universidad San Ignacio de Loyola Universidad de San Martín de Porres Saint Aloysius Gonzaga National University Instituto de la Grasa Universidad de Sevilla

About

Ana María Muñoz is an author at Universidad San Ignacio de Loyola specializing in food chemistry, health sciences, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	45
2	Health Sciences	3	3	130
3	Medicine	3	3	132
4	Biochemistry	2	2	115
5	Biomolecular Engineering	1	1	15

Ana María Muñoz

Publications

647

Citations

H-Index

Page 1

	Year	Citations
Purple Corn ( <i>Zea mays</i> L.) Phenolic Compounds Profile and Its Assessment as an Agent Against Oxidative Stress in Isolated Mouse Organs Fernando Ramos-Escudero, Ana María Muñoz, Carlos Alvarado-Ortíz, Journal of Medicinal Food	2011	179
Analysis and Antioxidant Capacity of Anthocyanin Pigments. Part I: General Considerations Concerning Polyphenols and Flavonoids Julia Martín Bueno, Fernando Ramos-Escudero, Purificación Sáez-Plaza, Critical Reviews in Analytical Chemistry NutritionNutraceutical IngredientSecondary MetabolitesPolyphenolicsOxidative Stress	2012	97
Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.) Fernando Ramos-Escudero, Sandra Casimiro-Gonzales, África Fernández‐Prior, LWT Food ChemistryFood Bioactive CompoundFatty AcidsCommercial Cocoa BeansPhytochemical	2021	56
Characterization of commercial Sacha inchi oil according to its composition: tocopherols, fatty acids, sterols, triterpene and aliphatic alcohols Fernando Ramos-Escudero, Ana María Muñoz, Mónica Ramos Escudero, Journal of Food Science and Technology Food ChemistryLipid AnalysisFatty AcidsChemical CompositionAliphatic Alcohols	2019	51
Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation Fernando Ramos-Escudero, M. T. Morales, Mónica Ramos Escudero, Food Research International Food ChemistryVolatile CompoundsChemical CompositionFood AnalysisSensory Science	2020	39
Phytochemical screening and DPPH radical scavenging activity of three morphotypes of Mauritia flexuosa L.f. from Peru, and thermal stability of a milk-based beverage enriched with carotenoids from these fruits Iván Best, Sandra Casimiro-Gonzales, Alan Portugal, Heliyon	2020	24
Purple corn (Zea mays L.) phenolic compounds profile and Its assessment as an agent against oxidative stress in isolated mouse organs Fernando Ramos-Escudero, Ana María Muñoz, Carlos Alvarado-Ortíz, USMP Repository (Universidad de San Martín de Porres)	2012	24
Surgical treatment of trigonocephalies and associated hypoteleorbitism J. Hinojosa, J. Esparza, Maria Jesús Muñoz, Neurocirugía OculoplasticsSurgical TreatmentMedicineSurgeryOcular Pathology	2002	23
Recurrent meningitis and persistence of craniopharyngeal canal: Case report D. Pinilla-Arias, J. Hinojosa, J. Esparza, Neurocirugía Recurrent MeningitisOtorhinolaryngologySkull Base	2009	21
Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties Fernando Ramos-Escudero, Raquel B. Gómez‐Coca, Ana María Muñoz, Frontiers in Sustainable Food Systems EngineeringSupercritical Fluid ChromatographyChemical CompositionCielab Color ParametersPolyphenolics	2022	18

Page 1