Beatriz A. Acosta‐Estrada

Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion

Erick Paul Gutiérrez‐Grijalva, Marilena Antunes‐Ricardo, Beatriz A. Acosta‐Estrada et al. · Food Research International · 2018 · 127 citations

Food Function, Biochemistry, In Vitro Fermentation +10

Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

Beatriz A. Acosta‐Estrada, Marco A. Lazo‐Vélez, Yazel Nava-Valdez et al. · Journal of Cereal Science · 2014 · 80 citations

Nutrition, Engineering, In Vitro Fermentation +7

Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote)

Beatriz A. Acosta‐Estrada, Javier Villela‐Castrejón, Esther Pérez‐Carrillo et al. · Journal of Cereal Science · 2019 · 46 citations

Food Chemistry, Food Fermentation, Maize By-product +5

Chemopreventive effects of feruloyl putrescines from wastewater (Nejayote) of lime-cooked white maize (Zea mays)

Beatriz A. Acosta‐Estrada, Sergio O. Serna‐Saldívar, Janet A. Gutiérrez‐Uribe · Journal of Cereal Science · 2015 · 40 citations

Environmental Chemistry, Lime-cooked White Maize, Engineering +10

Nutritional content of edible grasshopper (<i>Sphenarium purpurascens</i>) fed on alfalfa (<i>Medicago sativa</i>) and maize (<i>Zea mays</i>)

Celeste C. Ibarra‐Herrera, Beatriz A. Acosta‐Estrada, Cristina Chuck‐Hernández et al. · CyTA - Journal of Food · 2020 · 37 citations · Full text

Nutrition, Engineering, Botany +17