Laura A. de la Rosa - Concepedia

Author

Laura A. de la Rosa

Universidad Autónoma de Ciudad Juárez ORCID

Also Known As

Cantley, J., De la Rosa, Laura A, Guillermo De, I La Rosa, L DELAROSA, L. A. De La Rosa, L. A. de la Rosa, L. de la Rosa, L.A De la Rosa, L.A de la Rosa

145

Publications

5.1K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma de Ciudad Juárez Centro de Investigación en Alimentación y Desarrollo Universidad de Sonora Japan Food Research Laboratories Universidad Nacional Autónoma de México

About

Laura A. de la Rosa is an author at Universidad Autónoma de Ciudad Juárez specializing in medicine, pharmacology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	19	24	1.4K
2	Health Sciences	13	13	605
3	Engineering	4	4	67
4	Natural Sciences	4	4	309
5	Public Health	3	3	199

Laura A. de la Rosa

Publications

2.5K

Citations

H-Index

Page 1

	Year	Citations
Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers Emilio Álvarez‐Parrilla, Laura A. de la Rosa, Ryszard Amarowicz, Journal of Agricultural and Food Chemistry Food ChemistryAscorbic AcidFood Bioactive CompoundSerrano PeppersMedicine	2010	262
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 Food ChemistryPhenolic CompoundsCarya IllinoinensisFood Bioactive CompoundMedicine	2010	179
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, Food Technology and Biotechnology	2017	166
Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR) Alejandra I. Martinez‐Gonzalez, Ángel G. Díaz‐Sánchez, Laura A. de la Rosa, Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy Medicinal ChemistryStructure Activity RelationshipBiochemistryNatural SciencesPharmacology	2018	156
Physiological and biochemical changes of different fresh‐cut mango cultivars stored at 5 °C Gustavo A. González‐Aguilar, Jorge Celis, Rogerio R. Sotelo‐Mundo, International Journal of Food Science & Technology Food ChemistryNutritionShelf LifeBiochemical ChangesCacl 2	2007	115
Modulation of cytosolic calcium levels of human lymphocytes by yessotoxin, a novel marine phycotoxin☆ Laura A. de la Rosa, Amparo Alfonso, Natalia Vilariño, Biochemical Pharmacology Microbial ToxinHuman LymphocytesCytosolic Calcium LevelsToxinologyBiochemistry	2001	108
Yessotoxin, a novel phycotoxin, activates phosphodiesterase activity Amparo Alfonso, Laura A. de la Rosa, Mercedes R. Vieytes, Biochemical Pharmacology ToxinologyBiochemistryNatural SciencesNovel PhycotoxinCellular Biochemistry	2002	106
Complexation of Apple Antioxidants: Chlorogenic Acid, Quercetin and Rutin by β-Cyclodextrin (β-CD) Emilio Álvarez‐Parrilla, Laura A. de la Rosa, Francisco Torres-Rivas, Journal of Inclusion Phenomena and Macrocyclic Chemistry Food ChemistryPolyphenolicsFood Bioactive CompoundBiochemistryApple Antioxidants	2005	97
Cardioprotective effect of red wine and grape pomace Óscar A. Muñoz-Bernal, Alma Janet CORIA-OLIVEROS, Laura A. de la Rosa, Food Research International Cardiovascular DiseasePhysiologyRed WinePharmacologyPolyphenolics	2020	97
Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity Gilberto Mercado‐Mercado, Laura A. de la Rosa, Emilio Álvarez‐Parrilla Journal of Molecular Structure Phenolic CompoundsBiochemistryMedicinePhytochemicalPharmacology	2019	80

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