Laura A. de la Rosa

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

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

Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR)

Alejandra I. Martinez‐Gonzalez, Ángel G. Díaz‐Sánchez, Laura A. de la Rosa et al. · Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy · 2018 · 156 citations

Medicinal Chemistry, Structure Activity Relationship, Biochemistry +4

Physiological and biochemical changes of different fresh‐cut mango cultivars stored at 5 °C

Gustavo A. González‐Aguilar, Jorge Celis, Rogerio R. Sotelo‐Mundo et al. · International Journal of Food Science & Technology · 2007 · 115 citations

Food Chemistry, Nutrition, Shelf Life +13