Concepedia

Author

Iván Luzardo‐Ocampo

Autonomous University of QueretaroORCID

Also Known As

Guadalupe Flavia Loarca Piña, I. Luzardo-Ocampo, Ivan Luzardo, Ivan Luzardo Ocampo, Ivan Luzardo-Ocampo, Ivan Luzardo‐Ocampo, Iván Luzardo-Ocampo, Iván Luzardo‐Ocampo

88

Publications

1.4K

Citations

20

H-Index

47

Concepts

All Affiliations

Autonomous University of QueretaroUniversidad Nacional Autónoma de MéxicoTecnológico de MonterreyInstituto Politécnico NacionalUniversidad de Antioquia
IL

About

Iván Luzardo‐Ocampo is an author at Autonomous University of Queretaro specializing in food chemistry, medicine, and oxidative stress.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Medicine

10

10

495

2

Engineering

5

5

303

3

Health Sciences

4

4

215

4

Allergy

2

2

55

5

Public Health

1

1

79

Iván Luzardo‐Ocampo

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29

Publications

1.1K

Citations

20

H-Index

YearCitations

Production and characterization of fuel pellets from rice husk and wheat straw

Inés María Ríos-Badrán, Iván Luzardo‐Ocampo, Juan Fernando García‐Trejo,

Renewable Energy

2019

142

Physicochemical and nutraceutical properties of moringa ( Moringa oleifera ) leaves and their effects in an in vivo AOM/DSS-induced colorectal carcinogenesis model

M. Liceth Cuellar-Núñez, Iván Luzardo‐Ocampo, Rocío Campos-Vega,

Food Research International

2017

100

Maize extract rich in ferulic acid and anthocyanins prevents high-fat-induced obesity in mice by modulating SIRT1, AMPK and IL-6 associated metabolic and inflammatory pathways

Diego A. Luna‐Vital, Iván Luzardo‐Ocampo, M. Liceth Cuellar-Núñez,

The Journal of Nutritional Biochemistry

2020

79

Inclusion of piperine in β-cyclodextrin complexes improves their bioaccessibility and in vitro antioxidant capacity

Marcela Quilaqueo, Sonia Millao, Iván Luzardo‐Ocampo,

Food Hydrocolloids

2019

71

Bioaccessibility and antioxidant activity of free phenolic compounds and oligosaccharides from corn (Zea mays L.) and common bean (Phaseolus vulgaris L.) chips during in vitro gastrointestinal digestion and simulated colonic fermentation

Iván Luzardo‐Ocampo, Rocío Campos-Vega, Marcela Gaytán‐Martínez,

Food Research International

2017

69

Effect of the in vitro gastrointestinal digestion on free-phenolic compounds and mono/oligosaccharides from Moringa oleifera leaves: Bioaccessibility, intestinal permeability and antioxidant capacity

Laura Helena Caicedo-López, Iván Luzardo‐Ocampo, M. Liceth Cuellar-Núñez,

Food Research International

2018

66

Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion

A.H. Cabrera-Ramírez, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez,

Food Research International

2020

49

Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties

Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez, A.H. Cabrera-Ramírez,

Food Chemistry

2019

45

Gold Nanoparticles Synthesized with Common Mullein (Verbascum thapsus) and Castor Bean (Ricinus communis) Ethanolic Extracts Displayed Antiproliferative Effects and Induced Caspase 3 Activity in Human HT29 and SW480 Cancer Cells

Karen M. Soto, Iván Luzardo‐Ocampo, José Mauricio López-Romero,

Pharmaceutics

2022

35

Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity

Luz Abril Herrera-Cazares, Iván Luzardo‐Ocampo, Aurea K. Ramírez‐Jiménez,

Food Research International

2021

34

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