Alma A. Vázquez‐Flores

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

Content of major classes of polyphenolic compounds, antioxidant, antiproliferative, and cell protective activity of pecan crude extracts and their fractions

Laura A. de la Rosa, Alma A. Vázquez‐Flores, Emilio Álvarez‐Parrilla et al. · Journal of Functional Foods · 2014 · 76 citations · Full text

Medicine, Major Classes, Pecan Crude Extracts +6

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

Yesica A. Czajkowska–González, Emilio Álvarez‐Parrilla, Nina del Rocı́o Martı́nez-Ruiz et al. · Food Production Processing and Nutrition · 2021 · 51 citations · Full text

Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)☆

Emilio Álvarez‐Parrilla, Gilberto Mercado‐Mercado, Alma A. Vázquez‐Flores et al. · Food Chemistry · 2006 · 44 citations

Food Chemistry, Food Bioactive Compound, Biochemistry +7

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Rodrigo Subiría-Cueto, Alfonso Larqué-Saavedra, M.L. Reyes-Vega et al. · Foods · 2019 · 33 citations · Full text

Food Chemistry, Nutrition, Flight Mass Spectrometry +14