Rosalía Reynoso‐Camacho

Author

Autonomous University of Queretaro ORCID

Also Known As

R Reynoso-Camacho, R. Reynoso-Camacho, R. Reynoso‐Camacho, Rosalia Reynoso-Camacho, Rosalia Reynoso‐Camacho, Rosalía Reynoso-Camacho, Rosalía Reynoso-Camacho, Rosalía Reynoso Camacho, Rosalía Reynoso-Camacho, Rosalía Reynoso‐Camacho

142

Publications

3.6K

Citations

H-Index

Concepts

All Affiliations

Autonomous University of Queretaro Instituto Nacional de Investigaciones Forestales Agrícolas y Pecuarias Durango Institute of Technology Universidad Nacional Autónoma de México University of Celaya

About

Rosalía Reynoso‐Camacho is an author at Autonomous University of Queretaro specializing in medicine, pharmacology, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	26	35	1.7K
2	Health Sciences	13	13	622
3	Engineering	5	5	210
4	Public Health	3	3	101
5	Natural Sciences	2	2	65

Rosalía Reynoso‐Camacho

Publications

3.4K

Citations

H-Index

Page 1

	Year	Citations
Chemical Composition and <i>In Vitro</i> Polysaccharide Fermentation of Different Beans ( <i>Phaseolus vulgaris</i> L.) Rocío Campos-Vega, Rosalía Reynoso‐Camacho, Gustavo Pedraza‐Aboytes, Journal of Food Science	2009	150
Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis Diana M. Amaya-Cruz, Sarahi Rodríguez‐González, Iza F. Pérez‐Ramírez, Journal of Functional Foods Food ChemistryNutritionFood Bioactive CompoundHepatologyMedicine	2015	108
Composition and Chemopreventive Effect of Polysaccharides from Common Beans (Phaseolus vulgaris L.) on Azoxymethane-Induced Colon Cancer Ana Angélica Feregrino‐Pérez, Laura C. Berumen, Guadalupe Garcı́a-Alcocer, Journal of Agricultural and Food Chemistry NutritionFood FunctionBiochemistryPolysaccharide ExtractCommon Beans	2008	105
Effect of chemical elicitors on peppermint (Mentha piperita) plants and their impact on the metabolite profile and antioxidant capacity of resulting infusions Marely G. Figueroa Pérez, Nuria Elizabeth Rocha‐Guzmán, E. Mercado-Silva, Food Chemistry Chemical ElicitorsBotanyMedicineToxicologyPhytochemical	2014	100
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
An integral profile of bioactive compounds and functional properties of prickly pear (Opuntia ficus indica L.) peel with different tonalities Diana M. Amaya-Cruz, Iza F. Pérez‐Ramírez, Jorge Delgado García, Food Chemistry Food ChemistryFunctional PropertiesBotanyIntegral ProfileRipening	2018	86
Functional and technological potential of dehydrated Phaseolus vulgaris L. flours Aurea K. Ramírez‐Jiménez, Rosalía Reynoso‐Camacho, Sandra Mendoza-Díaz, Food Chemistry Food ChemistryEngineeringTechnological PotentialAgricultural EconomicsBiotechnology	2014	79
Antioxidant activity and genotoxic effect on HeLa cells of phenolic compounds from infusions of Quercus resinosa leaves Nuria Elizabeth Rocha‐Guzmán, José Alberto Gallegos‐Infante, Rubén Francisco González‐Laredo, Food Chemistry Genotoxic EffectMedicineAntioxidant ActivityQuercus Resinosa LeavesToxicology	2009	77
Effect of Cultivar and Growing Location on the Trypsin Inhibitors, Tannins, and Lectins of Common Beans (<i>Phaseolus vulgaris </i>L.) Grown in the Semiarid Highlands of Mexico Elvira González de Mejı́a, Salvador Horacio Guzmán-Maldonado, Jorge Alberto Acosta Gallegos, Journal of Agricultural and Food Chemistry	2003	77
Purification and acute toxicity of a lectin extracted from tepary bean (Phaseolus acutifolius) Rosalía Reynoso‐Camacho, Elvira González de Mejı́a, Guadalupe Lóarca-Piña Food and Chemical Toxicology Agricultural ChemistryPhaseolus AcutifoliusMedicineToxicologyMicrobiology	2002	72

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