Norma Julieta Salazar‐López

Author

Centro de Investigación en Alimentación y Desarrollo ORCID

Also Known As

Armando Burgos-Hernández, Manuel Viuda-Martos, N. J. Salazar-Lopez, NORMA JULIETA SALAZAR-LÓPEZ, Norma J Salazar-López, Norma J. Salazar López, Norma J. Salazar-López, Norma J. Salazar‐López, Norma J. Salazar–López, Norma Julieta SALAZAR-LÓPEZ

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación en Alimentación y Desarrollo Universidad de Sonora Universidad Autónoma de Baja California Autonomous University of Queretaro Secretaría de Ciencia, Humanidades, Tecnología e Innovación

About

Norma Julieta Salazar‐López is an author at Centro de Investigación en Alimentación y Desarrollo specializing in food chemistry, nutrition, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	97
2	Engineering	2	2	36
3	Medicine	2	2	84
4	Biochemistry	2	2	103
5	Public Health	1	1	21

Norma Julieta Salazar‐López

Publications

363

Citations

H-Index

Page 1

	Year	Citations
The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti‐Inflammatory Capacity Norma Julieta Salazar‐López, Guadalupe Lóarca-Piña, Rocío Campos-Vega, Evidence-based Complementary and Alternative Medicine	2016	67
Ferulic Acid on Glucose Dysregulation, Dyslipidemia, and Inflammation in Diet-Induced Obese Rats: An Integrated Study Norma Julieta Salazar‐López, Humberto Astiazarán‐García, Gustavo A. González‐Aguilar, Nutrients NutritionMetabolic DisorderOxidative StressObesityMetabolic Syndrome	2017	66
Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity Norma Julieta Salazar‐López, Gustavo A. González‐Aguilar, Ofelia Rouzaud‐Sández, Food Science and Technology Food ChemistryNutritionPhenolic CompoundsHealthy DietFood Bioactive Compound	2018	53
Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion Norma Julieta Salazar‐López, Gustavo A. González‐Aguilar, Ofelia Rouzaud‐Sández, Journal of Food Science and Technology Food ChemistryNutritionBiochemistryFood AnalysisSorghum Bran	2018	37
Contribution and Interactions of Hydroxycinnamic Acids Found in Bran and Wholegrain Sorghum (<i>Sorghum bicolor</i> L. Moench): Effects on the Antioxidant Capacity and Inhibition of Human Erythrocyte Hemolysis Norma Julieta Salazar‐López, Gustavo A. González‐Aguilar, Guadalupe Lóarca-Piña, Oxidative Medicine and Cellular Longevity	2017	25
Insecticide Residues in Stored Grains in Sonora, Mexico: Quantification and Toxicity Testing María Lourdes Aldana-Madrid, Santiago Valdéz-Hurtado, N. D. Vargas-Valdez, Bulletin of Environmental Contamination and Toxicology Toxicity TestingEngineeringPesticide-residue AnalysisEntomologyCrop Protection	2008	21
Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies Maribel Valenzuela-González, Ofelia Rouzaud‐Sández, Ana Irene Ledesma‐Osuna, Food Science and Technology Food ChemistryNutritionPhenolic CompoundsFood Bioactive CompoundHeat-treated Quinoa Cookies	2022	18
Avocado paste from industrial byproducts as an unconventional source of bioactive compounds: characterization, in vitro digestion and in silico interactions of its main phenolics with cholesterol B. Shain Zuñiga-Martínez, J. Abraham Domínguez‐Ávila, Abraham Wall‐Medrano, Journal of Food Measurement & Characterization Food ChemistryPolyphenolicsEngineeringFood Bioactive CompoundUnconventional Source	2021	15
Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose G. Clarisa Zepeda‐Ruiz, J. Abraham Domínguez‐Ávila, J. Fernando Ayala‐Zavala, Journal of Food Processing and Preservation	2020	13
Phenolic compounds from ‘Hass’ avocado peel are retained in the indigestible fraction after an in vitro gastrointestinal digestion Norma Julieta Salazar‐López, Mayra Lizeth Salmerón-Ruiz, J. Abraham Domínguez‐Ávila, Journal of Food Measurement & Characterization Food ChemistryNutritionPhenolic CompoundsFood FunctionFood Bioactive Compound	2021	13

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