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The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.
Victoria-Campos CI, Ornelas-Paz Jde J, Ramos-Aguilar OP, Failla ML, Chitchumroonchokchai C, Ibarra-Junquera V, Pérez-Martínez JD. Victoria-Campos CI, et al. Food Chem. 2015 Aug 15;181:325-32. doi: 10.1016/j.foodchem.2015.02.119. Epub 2015 Feb 28. Food Chem. 2015. PMID: 25794757
Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening.
Ornelas-Paz Jde J, Yahia EM, Ramírez-Bustamante N, Pérez-Martínez JD, Escalante-Minakata Mdel P, Ibarra-Junquera V, Acosta-Muñiz C, Guerrero-Prieto V, Ochoa-Reyes E. Ornelas-Paz Jde J, et al. Food Chem. 2013 May 1;138(1):372-81. doi: 10.1016/j.foodchem.2012.11.006. Epub 2012 Nov 10. Food Chem. 2013. PMID: 23265501
Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.
de Jesús Ornelas-Paz J, Castañeda-Jiménez AC, Estrada-Alvarado MI, Ramos-Aguilar OP, Ibarra-Junquera V, Pérez-Martínez JD, Escalante-Minakata P, Guevara-Arauza JC, Ruiz-Cruz S. de Jesús Ornelas-Paz J, et al. J Food Sci Technol. 2015 Oct;52(10):6415-24. doi: 10.1007/s13197-015-1749-8. Epub 2015 Feb 11. J Food Sci Technol. 2015. PMID: 26396386 Free PMC article.
Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.
Escalante-Minakata P, Ibarra-Junquera V, Ornelas-Paz JJ, García-Ibáñez V, Virgen-Ortíz JJ, González-Potes A, Pérez-Martínez JD, Orozco-Santos M. Escalante-Minakata P, et al. Among authors: perez martinez jd. 3 Biotech. 2018 Jan;8(1):30. doi: 10.1007/s13205-017-1048-3. Epub 2017 Dec 26. 3 Biotech. 2018. PMID: 29291143 Free PMC article.
Water-in-oil organogel based emulsions as a tool for increasing bioaccessibility and cell permeability of poorly water-soluble nutraceuticals.
Ojeda-Serna IE, Rocha-Guzmán NE, Gallegos-Infante JA, Cháirez-Ramírez MH, Rosas-Flores W, Pérez-Martínez JD, Moreno-Jiménez MR, González-Laredo RF. Ojeda-Serna IE, et al. Among authors: perez martinez jd. Food Res Int. 2019 Jun;120:415-424. doi: 10.1016/j.foodres.2019.03.011. Epub 2019 Mar 8. Food Res Int. 2019. PMID: 31000257
19 results