Edith Oliva Cuevas‐Rodríguez

Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)

Edith Oliva Cuevas‐Rodríguez, Gad G. Yousef, Pedro Antonio García-Saucedo et al. · Journal of Agricultural and Food Chemistry · 2010 · 98 citations

Biology, Food Chemistry, Blackberry Genotypes +15

Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

Janitzio Xiomara Korina Perales-Sánchez, Cuauhtémoc Reyes‐Moreno, Mario Armando Gómez-Favela et al. · Plant Foods for Human Nutrition · 2014 · 97 citations

Food Chemistry, Antioxidant Activity, Total Phenolic +4

<i>In vitro</i>gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (<i>Rubus</i>spp.)

Oscar Abel Sánchez‐Velázquez, Miquel Mulero, Edith Oliva Cuevas‐Rodríguez et al. · Food & Function · 2021 · 90 citations · Full text

Nutrition, Antioxidant Activity, Polyphenolics +17

Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

Paola Isabel Angulo‐Bejarano, Nadia M. Verdugo-Montoya, Edith Oliva Cuevas‐Rodríguez et al. · Food Chemistry · 2007 · 87 citations

Food Chemistry, Nutrition, Food Composition +4

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

Jesús Aguayo-Rojas, Saraid Mora‐Rochín, Edith Oliva Cuevas‐Rodríguez et al. · Plant Foods for Human Nutrition · 2012 · 86 citations

Food Chemistry, Tortillas Obtained, Lime-cooking Extrusion Process +3