Native and Heated Hydrolysates of Milk Proteins and Their Capacity to Inhibit Lipid Peroxidation in the Zebrafish Larvae Model by Wilman Carrillo, Xavier Guzmán, Edgar Vilcacundo

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Functional, Antioxidant, and Anti-Inflammatory Properties of Cricket Protein Concentrate (<i>Gryllus assimilis</i>) by María Fernanda Quinteros, Jenny Martínez, Alejandra Barrionuevo, Marcelo Rojas, Wilman Carrillo

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Identification of Phytochemical Compounds, Functional Properties and Antioxidant Activity of Germinated Purple Corn Protein Concentrate and Its Gastrointestinal Hydrolysates by Edgar Vilcacundo, Vinicio Montalvo, Herminia Sanaguano, Roberto Moran, Wilman Carrillo, Antón García

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Antibacterial Activity of Hen Egg White Lysozyme Denatured by Thermal and Chemical Treatments by Rubén Vilcacundo, Pilar Méndez, Walter Reyes, Herman Romero, Adelita Pinto, Wilman Carrillo

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Antioxidant Purple Corn Protein Concentrate from Germinated Andean Purple Corn Seeds by Edgar Vilcacundo, Antón García, Mario Vilcacundo, Roberto Morán, Iván Samaniego, Wilman Carrillo

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Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model by Wilma Llerena, Iván Samaniego, Ignacio Angós, Beatriz Brito, Bladimir Ortiz, Wilman Carrillo

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Polyphenols and Flavonoids Composition, Anti-Inflammatory and Antioxidant Properties of Andean <i>Baccharis macrantha</i> Extracts by Santiago Rosero, Freddy Del Pozo, Walter Simbaña, Mario Álvarez, María Fernanda Quinteros, Wilman Carrillo, Dayana Morales

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Analysis of Environmental Conditions Effect in the Phytochemical Composition of Potato (<i>Solanum tuberosum</i>) Cultivars by Iván Samaniego, Susana Espin, Xavier Cuesta, Verónica Arias, Armando Rubio, Wilma Llerena, Ignacio Angós, Wilman Carrillo

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Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars (<i>Rubus glaucus</i> Benth) from Ecuador by Iván Samaniego, Beatriz Brito, William Viera, Ana Cabrera, Wilma Llerena, Tissa Kannangara, Rubén Vilcacundo, Ignacio Angós, Wilman Carrillo

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Profile of Bioactive Components of Cocoa (<i>Theobroma cacao</i> L.) By-Products from Ecuador and Evaluation of Their Antioxidant Activity by Wilma Llerena, Iván Samaniego, Christian Vallejo, Adner Arreaga, Billy Zhunio, Zomayra Coronel, James Quiroz, Ignacio Angós, Wilman Carrillo

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Inhibition of Lipid Peroxidation of Kiwicha (Amaranthus caudatus) Hydrolyzed Protein Using Zebrafish Larvae and Embryos by Rubén Vilcacundo, Daniel Alejandro Barrio, Lucrecia Piñuel, Patricia Boeri, Andrea Tombari, Adelita Pinto, James Welbaum, Blanca Hernández-Ledesma, Wilman Carrillo

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