Miguel E. Oseguera‐Toledo

Hard-to-cook bean ( Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress

Miguel E. Oseguera‐Toledo, Elvira González de Mejı́a, Silvia L. Amaya‐Llano · Food Research International · 2015 · 137 citations

Life Sciences, Biochemistry, Food Science +15

Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathways

Miguel E. Oseguera‐Toledo, Elvira González de Mejı́a, Vermont P. Día et al. · Food Chemistry · 2011 · 97 citations

Life Sciences, Biochemistry, Immunology +17

Influence of physicochemical changes of the avocado starch throughout its pasting profile: Combined extraction

Edgar A. Esquivel-Fajardo, Eduardo U. Martinez-Ascencio, Miguel E. Oseguera‐Toledo et al. · Carbohydrate Polymers · 2021 · 75 citations

Agriculture, Biochemistry, Food Science +9

In silico analysis and antihypertensive effect of ACE-inhibitory peptides from smooth-hound viscera protein hydrolysate: Enzyme-peptide interaction study using molecular docking simulation

Ola Abdelhedi, Rim Nasri, Mourad Jridi et al. · Process Biochemistry · 2017 · 72 citations · Full text

Life Sciences, Biochemistry, Pharmacology +17

Common bean ( Phaseolus vulgaris L.) protein-derived peptides increased insulin secretion, inhibited lipid accumulation, increased glucose uptake and reduced the phosphatase and tensin homologue activation in vitro

Miguel E. Oseguera‐Toledo, Elvira González de Mejı́a, Mayandi Sivaguru et al. · Journal of Functional Foods · 2016 · 70 citations · Full text

Life Sciences, Biochemistry, Plant Biology +17