Ida Soto-Rodríguez

Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage

Josafat Alberto Hernández-Becerra, Angélica A. Ochoa Flores, Gerardo Valerio‐Alfaro et al. · Food Chemistry · 2013 · 69 citations

Life Sciences, Biochemistry, Food Science +16

Cholesterol oxidation in traditional Mexican dried and deep-fried food products

Ida Soto-Rodríguez, Perla J. Campillo‐Velázquez, Jorge Ortega-Martínez et al. · Journal of Food Composition and Analysis · 2008 · 46 citations

Agriculture, Food Science, Nutritional Sciences +16

Preparation, characterization and bioavailability by oral administration of O/W curcumin nanoemulsions stabilized with lysophosphatidylcholine

Rubí Chávez-Zamudio, Angélica A. Ochoa‐Flores, Ida Soto-Rodríguez · Food & Function · 2017 · 34 citations

Pharmacy, Pharmaceutics, Pharmacology +17

Enhanced Bioavailability of Curcumin Nanoemulsions Stabilized with Phosphatidylcholine Modified with Medium Chain Fatty Acids

Angélica A. Ochoa‐Flores, Josafat Alberto Hernández-Becerra, Adriana Cavazos‐Garduño et al. · Current Drug Delivery · 2016 · 28 citations

Pharmacy, Pharmaceutics, Pharmacology +17

Effects of conjugated linoleic acid on oxidative stress in rats with sucrose-induced non-alcoholic fatty liver disease

Yohevet Romero-Sarmiento, Ida Soto-Rodríguez, Agustín Arzaba-Villalba et al. · Journal of Functional Foods · 2011 · 24 citations · Full text

Life Sciences, Nutrition, Nutritional Sciences +17