Víctor Manuel Zamora-Gasga

Author

Also Known As

Cinthia Jazmin Villegas-Ornelas, Laboratorio Integral de Investigación en Alimentos, V. M. Zamora Gasga, Victor M Zamora-Gasga, Victor M. Zamora-Gasga, Victor M. Zamora‐Gasga, Victor Manuel Zamora Gasga, Victor Manuel Zamora-Gasga, Victor Manuel Zamora‐Gasga, Victor Zamora-Gasga

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Instituto Tecnológico de Tepic Tecnológico Nacional de México Lund University Instituto Politécnico Nacional Universidad de Guadalajara

About

Víctor Manuel Zamora-Gasga is an author at Instituto Tecnológico de Tepic specializing in medicine, in vitro fermentation, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	8	8	297
2	Health Sciences	7	7	316
3	Public Health	3	3	77
4	Natural Sciences	1	1	12
5	Biochemistry	1	1	51

Víctor Manuel Zamora-Gasga

Publications

643

Citations

H-Index

Page 1

	Year	Citations
Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2) Sonia G. Sáyago‐Ayerdi, Víctor Manuel Zamora-Gasga, Koen Venema Food Research International PrebioticsProbioticPrebiotic EffectDysbiosisIn Vitro Fermentation	2017	99
What we know about protein gut metabolites: Implications and insights for human health and diseases José de Jesús Rodríguez-Romero, Alba Cecilia Durán-Castañeda, Alicia Paulina Cárdenas-Castro, Food Chemistry X DysbiosisHost-microbe InteractionsMetabolomic ProfilingGut MicrobiotaProbiotics	2021	51
In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (Mangifera indica L.) “Ataulfo”-Based Fruit Bars Luz M. Hernández-Maldonado, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, Nutrients	2019	49
Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product James Ramírez-Maganda, Francisco J. Blancas‐Benítez, Víctor Manuel Zamora-Gasga, Food Research International Food ChemistryNutritionFood Bioactive CompoundBakery ProductFood Analysis	2015	47
Optimization of ultrasonic-assisted extraction of phenolic compounds from Justicia spicigera leaves Luis Miguel Anaya‐Esparza, Dení Ramos-Aguirre, Víctor Manuel Zamora-Gasga, Food Science and Biotechnology Phenolic CompoundsSonochemistryUltrasonic-assisted ExtractionJusticia Spicigera LeavesUltrasound	2018	47
Granola bars prepared with Agave tequilana ingredients: Chemical composition and in vitro starch hydrolysis Víctor Manuel Zamora-Gasga, Luís A. Bello‐Pérez, Rosa Isela Ortiz‐Basurto, LWT Food ChemistryNutritionSoluble DfFood CompositionIn Vitro Fermentation	2013	46
In vitro colonic fermentation of food ingredients isolated from Agave tequilana Weber var. azul applied on granola bars Víctor Manuel Zamora-Gasga, Guadalupe Lóarca-Piña, Pedro A. Vázquez‐Landaverde, LWT NutritionFood AnalysisGastroenterologyDietary FibreFood Ingredients	2014	44
Changes in gut microbiota in predigested Hibiscus sabdariffa L calyces and Agave (Agave tequilana weber) fructans assessed in a dynamic in vitro model (TIM-2) of the human colon Sonia G. Sáyago‐Ayerdi, Víctor Manuel Zamora-Gasga, Koen Venema Food Research International BiologyProbioticAgave Tequilana WeberDysbiosisIn Vitro Fermentation	2020	39
In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota Alicia Paulina Cárdenas-Castro, Víctor Manuel Zamora-Gasga, Emilio Álvarez‐Parrilla, Food Chemistry Phenolic CompoundsFood FermentationIn Vitro FermentationFood DigestionMicrobiology	2021	34
Sauces: An undiscovered healthy complement in Mexican cuisine Alicia Paulina Cárdenas-Castro, Guadalupe del Carmen Perales-Vázquez, Laura A. de la Rosa, International Journal of Gastronomy and Food Science NutritionNovel FoodFood CompositionGastronomyMexican Culture	2019	28

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