Abraham Wall-Medrano
Abraham Wall-Medrano
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Phenolic compounds: their journey after intake
GR Velderrain-Rodríguez, H Palafox-Carlos, A Wall-Medrano, ...
Food & function 5 (2), 189-197, 2014
2522014
Structural stability and viability of microencapsulated probiotic bacteria: a review
RI Corona‐Hernandez, E Álvarez‐Parrilla, J Lizardi‐Mendoza, ...
Comprehensive Reviews in Food Science and Food Safety 12 (6), 614-628, 2013
1582013
Cyanidin-3-O-glucoside: Physical-chemistry, foodomics and health effects
FJ Olivas-Aguirre, J Rodrigo-García, NR Martínez-Ruiz, ...
Molecules 21 (9), 1264, 2016
1342016
Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds
JA Domínguez-Avila, A Wall-Medrano, GR Velderrain-Rodríguez, ...
Food & function 8 (1), 15-38, 2017
902017
Compuestos polifenólicos y capacidad antioxidante de especias típicas consumidas en México
G Mercado-Mercado, L Rosa Carrillo, A Wall-Medrano, JA López Díaz, ...
Nutrición Hospitalaria 28 (1), 36-46, 2013
862013
Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria
R Pacheco‐Ordaz, A Wall‐Medrano, MG Goñi, ...
Letters in applied microbiology 66 (1), 25-31, 2018
822018
Taninos hidrolizables y condensados: naturaleza química, ventajas y desventajas de su consumo
AA Vázquez-Flores, JA López-Díaz, A Wall-Medrano, A Laura
Tecnociencia Chihuahua 6 (2), 84-93, 2012
722012
Gallic acid content and an antioxidant mechanism are responsible for the antiproliferative activity of ‘Ataulfo’mango peel on LS180 cells
G Velderrain-Rodríguez, H Torres-Moreno, MA Villegas-Ochoa, ...
Molecules 23 (3), 695, 2018
642018
Cardiovascular and metabolic effects of intensive Hatha Yoga training in middle-aged and older women from northern Mexico
A Ramos-Jimenez, RP Hernandez-Torres, A Wall-Medrano, ...
International journal of yoga 2 (2), 49, 2009
612009
Oral fat perception is related with body mass index, preference and consumption of high-fat foods
NR Martínez-Ruiz, JA López-Díaz, A Wall-Medrano, JA Jiménez-Castro, ...
Physiology & behavior 129, 36-42, 2014
542014
Compuestos polifenólicos y capacidad antioxidante de especias típicas consumidas en México
GM Mercado, A Laura, AW Medrano, JAL Díaz, EÁ Parrilla
Nutrición hospitalaria: Organo oficial de la Sociedad española de nutrición …, 2013
522013
Effect of dietary fiber on the bioaccessibility of phenolic compounds of mango, papaya and pineapple fruits by an in vitro digestion model
G Velderrain-Rodriguez, A Quiros-Sauceda, G Mercado-Mercado, ...
Food Science and Technology 36, 188-194, 2016
502016
Malnutrition risk factors among the elderly from the US-Mexico border: the “one thousand” study
A Rodriguez-Tadeo, A Wall-Medrano, ME Gaytan-Vidaña, A Campos, ...
The journal of nutrition, health & aging 16 (5), 426-431, 2012
432012
Cardiometabolic risk in young adults from northern Mexico: Revisiting body mass index and waist-circumference as predictors
A Wall-Medrano, A Ramos-Jiménez, RP Hernandez-Torres, ...
BMC public health 16 (1), 1-9, 2016
382016
Taninos hidrolizables: bioquímica, aspectos nutricionales y analíticos y efectos en la salud
FJ Olivas-Aguirre, A Wall-Medrano, GA González-Aguilar, JA López-Díaz, ...
Nutrición hospitalaria 31 (1), 55-66, 2015
372015
El mango: aspectos agroindustriales, valor nutricional/funcional y efectos en la salud
A Wall-Medrano, FJ Olivas-Aguirre, GR Velderrain-Rodríguez, ...
Nutricion hospitalaria 31 (1), 67-75, 2015
292015
Abdominal obesity is strongly associated to blood pressure in young Mexicans
R Urquidez-Romero, M Murguía-Romero, J Esparza-Romero, ...
Nutricion hospitalaria 34 (2), 357-362, 2017
242017
Processing ‘ataulfo’mango into juice preserves the bioavailability and antioxidant capacity of its phenolic compounds
AE Quirós-Sauceda, CYO Chen, JB Blumberg, H Astiazaran-Garcia, ...
Nutrients 9 (10), 1082, 2017
232017
Proanthocyanidins from the kernel and shell of pecan (Carya illinoinensis): Average degree of polymerization and effects on carbohydrate, lipid, and peptide hydrolysis in a …
AA Vazquez-Flores, JE Wong-Paz, MA Lerma-Herrera, ...
Journal of Functional Foods 28, 227-234, 2017
212017
Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)
E Alvarez-Parrilla, G Mercado-Mercado, LAD La Rosa, JAL Díaz, ...
Food Science and Technology 34 (2), 371-378, 2014
212014
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