Emilio ́Álvarez-Parrilla

Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers

Emilio ́Álvarez-Parrilla, Laura A. de la Rosa, Ryszard Amarowicz et al. · Journal of Agricultural and Food Chemistry · 2010 · 267 citations

Agriculture, Food Science, Horticultural Sciences +14

Phenolic Compounds and Antioxidant Activity of Kernels and Shells of Mexican Pecan (Carya illinoinensis)

Laura A. de la Rosa, Emilio ́Álvarez-Parrilla, Fereidoon Shahidi · Journal of Agricultural and Food Chemistry · 2010 · 183 citations

Agriculture, Biochemistry, Food Science +16

Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin

J. Fernando Ayala‐Zavala, Herlinda Soto‐Valdez, Alberto González-León et al. · Journal of Inclusion Phenomena and Macrocyclic Chemistry · 2007 · 176 citations

Pharmacy, Biochemistry, Chemistry +13

High Relative Humidity In‐Package of Fresh‐Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?

J. Fernando Ayala‐Zavala, L. Del‐Toro‐Sánchez, Emilio ́Álvarez-Parrilla et al. · Journal of Food Science · 2008 · 172 citations · Full text

Agriculture, Food Science, Microbiology +17

In Vitro Inhibition of Pancreatic Lipase by Polyphenols: A Kinetic, Fluorescence Spectroscopy and Molecular Docking Study

Alejandra I. Martinez‐Gonzalez, Emilio ́Álvarez-Parrilla, Ángel G. Díaz‐Sánchez et al. · Food Technology and Biotechnology · 2017 · 169 citations · Full text

Pharmacy, Medicinal Chemistry, Pharmacology +14