Alejandro Camacho-Dávila

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

María Elena Heras–Ramírez, Armando Quintero‐Ramos, Alejandro Camacho-Dávila et al. · Food and Bioprocess Technology · 2011 · 137 citations

Food Chemistry, Food Bioactive Compound, Polyphenolic Compound Stability +5

Biopolymer-based nanocomposites: effect of lignin acetylation in cellulose triacetate films

Laura Alicia Manjarrez Nevárez, Lourdes Ballinas‐Casarrubias, Alain Celzard et al. · Science and Technology of Advanced Materials · 2011 · 106 citations · Full text

Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal

Julieta Leyva-Corral, Armando Quintero‐Ramos, Alejandro Camacho-Dávila et al. · LWT · 2015 · 87 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +4

Extracts of Mexican Oregano (Lippia berlandieri Schauer) with Antioxidant and Antimicrobial Activity

Raúl Ávila-Sosa, María Guadalupe Gastélum-Franco, Alejandro Camacho-Dávila et al. · Food and Bioprocess Technology · 2008 · 69 citations

Food Chemistry, Medicine, Herbal Medicine +7

Total Synthesis of Antofine Using the Net [5+5]-Cycloaddition of γ,δ-Unsaturated Carbene Complexes and 2-Alkynylphenyl Ketones as a Key Step

Alejandro Camacho-Dávila, James W. Herndon · The Journal of Organic Chemistry · 2006 · 48 citations