Eduardo Castaño‐Tostado

Author

Autonomous University of Queretaro ORCID

Also Known As

Castano, E., Castaño, Eduardo, E Castaño, E Castaño-Tostado, E. Castano, E. Castaño, E. Castaño Tostado, E. Castaño-Tostado, E. Castaño‐Tostado, EDUARDO CASTAÑO-TOSTADO

109

Publications

3.4K

Citations

H-Index

Concepts

All Affiliations

Autonomous University of Queretaro Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional Universidad Nacional Autónoma de México Instituto Politécnico Nacional University of Illinois Urbana-Champaign

About

Eduardo Castaño‐Tostado is an author at Autonomous University of Queretaro specializing in engineering, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	12	16	702
2	Health Sciences	12	12	791
3	Medicine	12	13	734
4	Public Health	7	7	341
5	Education	1	1	10

Eduardo Castaño‐Tostado

Publications

2.6K

Citations

H-Index

Page 1

	Year	Citations
Chemical Components with Health Implications in Wild and Cultivated Mexican Common Bean Seeds (<i>Phaseolus vulgaris</i>L<i>.</i>) Luis Díaz‐Batalla, Jack M. Widholm, G. C. Fahey, Journal of Agricultural and Food Chemistry	2006	199
Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides César Ozuna, I. Paniagua-Martínez, Eduardo Castaño‐Tostado, Food Research International EngineeringBiotechnologyPeptide SynthesisInnovative ApplicationsAlternative Protein Source	2015	154
Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions Lucía Abadía‐García, Anaberta Cardador‐Martínez, Sandra T. Martín del Campo, International Dairy Journal ProbioticFood SpoilageProbiotic StrainsFood MicrobiologyAntioxidant Peptides	2013	128
Antimutagenic effects of natural phenolic compounds in beans Elvira González de Mejı́a, Eduardo Castaño‐Tostado, Guadalupe Lóarca-Piña Mutation Research/Genetic Toxicology and Environmental Mutagenesis MedicinePhytochemicalPharmacologyNatural Phenolic CompoundsPolyphenolics	1999	118
Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B 1 Anaberta Cardador‐Martínez, Eduardo Castaño‐Tostado, Guadalupe Lóarca-Piña Food Additives & Contaminants	2002	116
Safety and efficacy evaluation of aqueous citric acid to degrade B-aflatoxins in maize Alia Méndez‐Albores, Gerónimo Arámbula‐Villa, Guadalupe Lóarca-Piña, Food and Chemical Toxicology Food ChemistryAllergyEfficacy EvaluationMycotoxin FormationCrop Protection	2004	103
Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases Lucía Abadía‐García, Eduardo Castaño‐Tostado, Lech Ozimek, Innovative Food Science & Emerging Technologies EngineeringBiochemistryVegetable ProteasesBiochemical EngineeringBiotechnology	2016	100
Optimization of nanocapsules preparation by the emulsion–diffusion method for food applications María L. Zambrano‐Zaragoza, E. Mercado-Silva, E. Gutiérrez-Cortez, LWT Chemical EngineeringEngineeringHealth SciencesNanomaterialsNanocapsules Preparation	2010	96
Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage Iza F. Pérez‐Ramírez, Eduardo Castaño‐Tostado, José A. Ramı́rez, Food Chemistry Food ChemistryNutritionVitro AntioxidantFood Bioactive CompoundMedicine	2014	91
Quality Parameters and Antioxidant and Antibacterial Properties of Some Mexican Honeys Beatriz A. Rodríguez, Sandra Mendoza, Montserrat H. Iturriga, Journal of Food Science	2011	73

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