Sonia G. Sáyago‐Ayerdi

Author

Also Known As

G.A. González-Aguilar, Lourdes Santiago-López, S G Sáyago-Ayerdi, S. G. Sáyago-Ayerdi, S. G. Sáyago‐Ayerdi, S. Sáyago-Ayerdi, S.G. SÁYAGO-AYERDI, S.G. Sáyago-Ayerdi, SONIA GUADALUPE SÁYAGO AYERDI, Sayago-Ayerdi, Sonia Guadalupe

186

Publications

5.1K

Citations

H-Index

Concepts

All Affiliations

Instituto Tecnológico de Tepic Tecnológico Nacional de México Instituto Politécnico Nacional Centro de Investigación en Alimentación y Desarrollo Lund University

About

Sonia G. Sáyago‐Ayerdi is an author at Instituto Tecnológico de Tepic specializing in food chemistry, health sciences, and nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	20	26	1.3K
2	Medicine	14	20	767
3	Public Health	11	12	550
4	Engineering	6	6	399
5	Natural Sciences	1	1	20

Sonia G. Sáyago‐Ayerdi

Publications

4.4K

Citations

H-Index

Page 1

	Year	Citations
Composition, Digestibility and Application in Breadmaking of Banana Flour Erika Juárez‐García, Edith Agama‐Acevedo, Sonia G. Sáyago‐Ayerdi, Plant Foods for Human Nutrition Food ChemistryNutritionBanana FlourFood Structure	2006	267
Unripe banana flour as an ingredient to increase the undigestible carbohydrates of pasta Maribel Ovando‐Martínez, Sonia G. Sáyago‐Ayerdi, Edith Agama‐Acevedo, Food Chemistry Food ChemistryNutritionUndigestible Carbohydrates	2008	260
Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers Sonia G. Sáyago‐Ayerdi, A. Brenes, Isabel Goñi LWT Food ChemistryNutritionPolyphenolicsFood Bioactive CompoundFood Analysis	2008	214
Thermosonication: An alternative processing for fruit and vegetable juices Luis Miguel Anaya‐Esparza, Rita M. Velázquez-Estrada, Artur X. Roig, Trends in Food Science & Technology Alternative ProcessingBiomanufacturingFood ProcessingThermal Processing	2017	200
By-Products of Opuntia ficus-indica as a Source of Antioxidant Dietary Fiber Sara Bensadón, Deisy Hervert-Hernández, Sonia G. Sáyago‐Ayerdi, Plant Foods for Human Nutrition NutritionBotanyAntioxidant Dietary FiberPhytochemicalDietary Fibre	2010	175
Slowly digestible cookies prepared from resistant starch-rich lintnerized banana starch Alejandro Aparicio‐Saguilán, Sonia G. Sáyago‐Ayerdi, Apolonio Vargas‐Torres, Journal of Food Composition and Analysis Food ChemistryFood EngineeringBanana StarchHealth Sciences	2007	152
Dietary Fiber Content and Associated Antioxidant Compounds in Roselle Flower (<i>Hibiscus sabdariffa</i>L.) Beverage Sonia G. Sáyago‐Ayerdi, Sara Arranz, José C. E. Serrano, Journal of Agricultural and Food Chemistry	2007	150
Bioactive Compounds of Four Hot Pepper Varieties (<i>Capsicum annuum</i> L.), Antioxidant Capacity, and Intestinal Bioaccessibility Deisy Hervert-Hernández, Sonia G. Sáyago‐Ayerdi, Isabel Goñi Journal of Agricultural and Food Chemistry	2010	133
Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility Gustavo A. González‐Aguilar, Francisco J. Blancas‐Benítez, Sonia G. Sáyago‐Ayerdi Current Opinion in Food Science Food ChemistryNutritionDietary FiberEngineeringFood Bioactive Compound	2017	133
Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2) Sonia G. Sáyago‐Ayerdi, Víctor Manuel Zamora-Gasga, Koen Venema Food Research International PrebioticsProbioticPrebiotic EffectDysbiosisIn Vitro Fermentation	2017	99

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