Braulio Cervantes‐Paz

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

Braulio Cervantes‐Paz, Elhadi M. Yahia, José de Jesús Ornelas‐Paz et al. · Food Chemistry · 2013 · 105 citations

Carotenoid, Intermediate Stages, Botany +7

Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

Braulio Cervantes‐Paz, José de Jesús Ornelas‐Paz, Jaime David Pérez‐Martínez et al. · Food Hydrocolloids · 2016 · 60 citations

Food Chemistry, Carotenoid, Esterified Carotenoids +5

Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

Braulio Cervantes‐Paz, Elhadi M. Yahia, José de Jesús Ornelas‐Paz et al. · Journal of Agricultural and Food Chemistry · 2012 · 48 citations

Engineering, Botany, Food Analysis +16

Associations between whole peripheral blood fatty acids and DNA methylation in humans

Carmen de la Rocha, J. Eduardo Pérez-Mojica, Silvia Zenteno-De León et al. · Scientific Reports · 2016 · 48 citations · Full text

Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins

Olivia P. Ramos-Aguilar, José de Jesús Ornelas‐Paz, Saúl Ruíz‐Cruz et al. · Carbohydrate Polymers · 2014 · 45 citations

Food Chemistry, Rheological Properties, Thermal Processing +5