Ana P. Barba de la Rosa

In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

Aída Jimena Velarde‐Salcedo, Alberto Barrera-Pacheco, Samuel Lara‐González et al. · Food Chemistry · 2012 · 206 citations

Vitro Inhibition, Biochemistry, Natural Sciences +9

The roles of the N‐linked glycans and extension regions of soybean β‐conglycinin in folding, assembly and structural features

Nobuyuki Maruyama, Tomoyuki Katsube, Yusuke Wada et al. · European Journal of Biochemistry · 1998 · 200 citations

N‐linked Glycans, Protein Assembly, Glycobiology +19

Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality

Ana P. Barba de la Rosa, Inge S. Fomsgaard, Bente B. Laursen et al. · Journal of Cereal Science · 2008 · 192 citations

Food Chemistry, Nutrition, Sustainable Food Production +10

Proximate composition, phenolic acids, and flavonoids characterization of commercial and wild nopal (Opuntia spp.)

Teresita Guevara-Figueroa, Hugo Jiménez‐Islas, María de Lourdes Reyes‐Escogido et al. · Journal of Food Composition and Analysis · 2010 · 167 citations

Biology, Food Chemistry, Proximate Composition +7

Chemical composition and phenolic compounds profile of cladodes from Opuntia spp. cultivars with different domestication gradient

Marizel Astello-García, Ilse Cervantes, Vimal Nair et al. · Journal of Food Composition and Analysis · 2015 · 143 citations

Plant Analysis, Botany, Chemical Composition +4