Luzardo-Ocampo, Iván Andres

academic article in scopus

• Design and characterization of a solid-state fermented cacao pods and husk-based functional ingredient to potentially modulate circadian rhythm-associated proteins.  Food Bioscience.  2023
• Comparison of Phenolic Compounds and Evaluation of Antioxidant Properties of Porophyllum ruderale (Jacq.) Cass (Asteraceae) from Different Geographical Areas of Queretaro (Mexico).  Plants.  2023
• Impact of Drying Process on the Phenolic Profile and Antioxidant Capacity of Raw and Boiled Leaves and Inflorescences of Chenopodium berlandieri ssp. berlandieri.  Molecules.  2023
• Comparison of Phytochemical Composition and Untargeted Metabolomic Analysis of an Extract from Cnidoscolus aconitifolius (Mill.) I. I. Johnst and Porophyllum ruderale (Jacq.) Cass. and Biological Cytotoxic and Antiproliferative Activity In Vitro.  Plants.  12. 2023
• Daily Intake of a Phaseolus vulgaris L. Snack Bar Attenuates Hypertriglyceridemia and Improves Lipid Metabolism-Associated Plasma Proteins in Mexican Women: A Randomized Clinical Trial.  Frontiers in Nutrition.  9. 2022
• Phenolic compounds profile and antioxidant capacity of `Ataulfo¿ mango pulp processed by ohmic heating at moderate electric field strength.  Food Research International.  154. 2022
• Gastrointestinal metabolism of monomeric and polymeric polyphenols from mango (Mangifera indica L.) bagasse under simulated conditions.  Food Chemistry.  365. 2021
• Influence of extrusion process on the release of phenolic compounds from mango (Mangifera indica L.) bagasse-added confections and evaluation of their bioaccessibility, intestinal permeability, and antioxidant capacity.  Food Research International.  148. 2021
• Physicochemical characterization and polyphenol oxidase inactivation of Ataulfo mango pulp pasteurized by conventional and ohmic heating processes.  LWT.  143. 2021
• Technological applications of natural colorants in food systems: A review.  Foods.  10. 2021
• Effect of the nixtamalization process on the protein bioaccessibility of white and red sorghum flours during in vitro gastrointestinal digestion.  Food Research International.  134. 2020
• Impact of cooking and nixtamalization on the bioaccessibility and antioxidant capacity of phenolic compounds from two sorghum varieties.  Food Chemistry.  309:1-11. 2020