Cervantes-Paz B - Search Results

1

Associations between whole peripheral blood fatty acids and DNA methylation in humans.

de la Rocha C, Pérez-Mojica JE, León SZ, Cervantes-Paz B, Tristán-Flores FE, Rodríguez-Ríos D, Molina-Torres J, Ramírez-Chávez E, Alvarado-Caudillo Y, Carmona FJ, Esteller M, Hernández-Rivas R, Wrobel K, Wrobel K, Zaina S, Lund G. de la Rocha C, et al. Among authors: cervantes paz b. Sci Rep. 2016 May 16;6:25867. doi: 10.1038/srep25867. Sci Rep. 2016. PMID: 27181711 Free PMC article.

2

The trans fatty acid elaidate affects the global DNA methylation profile of cultured cells and in vivo.

Flores-Sierra J, Arredondo-Guerrero M, Cervantes-Paz B, Rodríguez-Ríos D, Alvarado-Caudillo Y, Nielsen FC, Wrobel K, Wrobel K, Zaina S, Lund G. Flores-Sierra J, et al. Among authors: cervantes paz b. Lipids Health Dis. 2016 Apr 12;15:75. doi: 10.1186/s12944-016-0243-2. Lipids Health Dis. 2016. PMID: 27068706 Free PMC article.

3

Identification and quantification of fatty acids and lipid-soluble phytochemicals using GC-MS, HPLC-MS, and FTIR and their association with quality parameters during avocado ripening.

Cervantes-Paz B, Yahia EM, Nuñez-Vilchis A. Cervantes-Paz B, et al. J Food Sci. 2023 Jan;88(1):119-132. doi: 10.1111/1750-3841.16390. Epub 2022 Nov 28. J Food Sci. 2023. PMID: 36443948

4

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses.

Cervantes-Paz B, Yahia EM. Cervantes-Paz B, et al. Compr Rev Food Sci Food Saf. 2021 Jul;20(4):4120-4158. doi: 10.1111/1541-4337.12784. Epub 2021 Jun 19. Compr Rev Food Sci Food Saf. 2021. PMID: 34146454 Review.

5

Bioaccessibility of fat-soluble bioactive compounds (FSBC) from avocado fruit as affected by ripening and FSBC composition in the food matrix.

Cervantes-Paz B, Yahia EM, Ornelas-Paz JJ, Victoria-Campos CI, Pérez-Martínez JD, Reyes-Hernández J. Cervantes-Paz B, et al. Food Res Int. 2021 Jan;139:109960. doi: 10.1016/j.foodres.2020.109960. Epub 2020 Dec 10. Food Res Int. 2021. PMID: 33509510

6

Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review.

Cervantes-Paz B, Ornelas-Paz JJ, Ruiz-Cruz S, Rios-Velasco C, Ibarra-Junquera V, Yahia EM, Gardea-Béjar AA. Cervantes-Paz B, et al. Food Res Int. 2017 Sep;99(Pt 2):917-927. doi: 10.1016/j.foodres.2017.02.012. Epub 2017 Feb 21. Food Res Int. 2017. PMID: 28847428

7

Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties.

Cervantes-Paz B, Victoria-Campos CI, Ornelas-Paz Jde J. Cervantes-Paz B, et al. Subcell Biochem. 2016;79:415-54. doi: 10.1007/978-3-319-39126-7_16. Subcell Biochem. 2016. PMID: 27485232 Review.

8

Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins.

Ramos-Aguilar OP, Ornelas-Paz Jde J, Ruiz-Cruz S, Zamudio-Flores PB, Cervantes-Paz B, Gardea-Béjar AA, Pérez-Martínez JD, Ibarra-Junquera V, Reyes-Hernández J. Ramos-Aguilar OP, et al. Among authors: cervantes paz b. Carbohydr Polym. 2015 Jan 22;115:112-21. doi: 10.1016/j.carbpol.2014.08.062. Epub 2014 Sep 2. Carbohydr Polym. 2015. PMID: 25439875

9

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.

Cervantes-Paz B, Yahia EM, de Jesús Ornelas-Paz J, Victoria-Campos CI, Ibarra-Junquera V, Pérez-Martínez JD, Escalante-Minakata P. Cervantes-Paz B, et al. Food Chem. 2014 Mar 1;146:188-96. doi: 10.1016/j.foodchem.2013.09.060. Epub 2013 Sep 18. Food Chem. 2014. PMID: 24176331

10

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

Victoria-Campos CI, Ornelas-Paz Jde J, Yahia EM, Jiménez-Castro JA, Cervantes-Paz B, Ibarra-Junquera V, Pérez-Martínez JD, Zamudio-Flores PB, Escalante-Minakata P. Victoria-Campos CI, et al. Among authors: cervantes paz b. J Agric Food Chem. 2013 Oct 16;61(41):9938-49. doi: 10.1021/jf4032124. Epub 2013 Oct 2. J Agric Food Chem. 2013. PMID: 24047354

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