Changes in Phenolic Composition and Bioactivities of Ayocote Beans under Boiling (<i>Phaseolus coccineus</i> L.) by Ramiro Baeza-Jiménez, Leticia X. López-Martínez

Get full text

Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons by Guadalupe López-García, Ramiro Baeza-Jiménez, Hugo Sergio Garcia-Galindo, Octavio Dublán-García, Leticia X. Lopez-Martinez

Get full text

Solid-State Fermentation as a Sustainable Tool for Extracting Phenolic Compounds from Cascalote Pods by Francisco López-Cárdenas, Emilio Ochoa-Reyes, Ramiro Baeza-Jiménez, Julio C. Tafolla-Arellano, Juan A. Ascacio-Valdés, José J. Buenrostro-Figueroa

Get full text

Nutritional and bioactive characteristics of Ayocote bean (Phaseolus coccienus L.): An underutilized legume harvested in Mexico by Alejandra Nabil Alvarado-López, Leobardo Manuel Gómez-Oliván, J. Basilio Heredia, Ramiro Baeza-Jiménez, Hugo Sergio Garcia-Galindo, Leticia Xochitl Lopez-Martinez

Get full text

Recovery of Phenolic Compounds with Antioxidant Capacity Through Solid-State Fermentation of Pistachio Green Hull by Andrés Javier Ordoñez-Cano, Ulises Ramírez-Esparza, Fernando Méndez-González, Mónica Alvarado-González, Ramiro Baeza-Jiménez, Leonardo Sepúlveda-Torre, Lilia Arely Prado-Barragán, José Juan Buenrostro-Figueroa

Get full text