Ana Aguilar‐Galvez

Prebiotic effects of yacon (Smallanthus sonchifolius Poepp. & Endl), a source of fructooligosaccharides and phenolic compounds with antioxidant activity

David Campos, Indira Betalleluz‐Pallardel, Rosana Chirinos et al. · Food Chemistry · 2012 · 179 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +8

Potential of tara (Caesalpinia spinosa) gallotannins and hydrolysates as natural antibacterial compounds

Ana Aguilar‐Galvez, Giuliana Noratto, Flor Chambi et al. · Food Chemistry · 2014 · 54 citations

Biochemistry, Bioassay-guided Isolation, Medicine +7

Obtaining of peptides with in vitro antioxidant and angiotensin I converting enzyme inhibitory activities from cañihua protein (Chenopodium pallidicaule Aellen)

Rosana Chirinos, Karina Ochoa, Ana Aguilar‐Galvez et al. · Journal of Cereal Science · 2018 · 49 citations

Vitro Antioxidant, Biochemistry, Bioassay-guided Isolation +8

Bioactive compounds and antioxidant activity from harvest to edible ripeness of avocado cv. Hass (<i>Persea americana</i>) throughout the harvest seasons

David Campos, Félix Terán-Hilares, Rosana Chirinos et al. · International Journal of Food Science & Technology · 2019 · 39 citations

Food Chemistry, Polyphenolics, Food Bioactive Compound +13

<i>In vitro</i> antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (<i>Chenopodium quinoa</i>) and kiwicha (<i>Amaranthus caudatus</i>) proteins

Rosana Chirinos, Romina Pedreschi, Margoth Velásquez‐Sánchez et al. · Cereal Chemistry · 2020 · 37 citations

Food Chemistry, Vitro Antioxidant, Food Preservatives +12