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 · 262 citations

Food Chemistry, Ascorbic Acid, Food Bioactive Compound +9

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 · 179 citations

Food Chemistry, Phenolic Compounds, Carya Illinoinensis +15

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 · 175 citations

Cyclodextrin Production, Micro-encapsulation, Cinnamomum Zeylanicum +3

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 · 170 citations · Full text

Shelf Life, Edible Film, Food Packaging +24

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 · 166 citations · Full text