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Identification and Quantification of Phenolic Compounds from Mexican Oregano (Lippia graveolens HBK) Hydroethanolic Extracts and Evaluation of Its Antioxidant Capacity.
Molecules. 2021 Jan 29;26(3):702. doi: 10.3390/molecules26030702.
Molecules. 2021.
PMID: 33572779
Free PMC article.
Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
Escobedo A, Loarca-Piña G, Gaytan-Martínez M, Orozco-Avila I, Mojica L.
Escobedo A, et al. Among authors: orozco avila i.
J Food Sci. 2020 Sep;85(9):2783-2791. doi: 10.1111/1750-3841.15356. Epub 2020 Aug 10.
J Food Sci. 2020.
PMID: 32776549
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Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches.
Arana-Sánchez A, Segura-García LE, Kirchmayr M, Orozco-Ávila I, Lugo-Cervantes E, Gschaedler-Mathis A.
Arana-Sánchez A, et al. Among authors: orozco avila i.
World J Microbiol Biotechnol. 2015 Feb;31(2):359-69. doi: 10.1007/s11274-014-1788-8. Epub 2015 Jan 8.
World J Microbiol Biotechnol. 2015.
PMID: 25566818
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Effect of fermentation time and drying temperature on volatile compounds in cocoa.
Rodriguez-Campos J, Escalona-Buendía HB, Contreras-Ramos SM, Orozco-Avila I, Jaramillo-Flores E, Lugo-Cervantes E.
Rodriguez-Campos J, et al. Among authors: orozco avila i.
Food Chem. 2012 May 1;132(1):277-88. doi: 10.1016/j.foodchem.2011.10.078. Epub 2011 Oct 31.
Food Chem. 2012.
PMID: 26434291
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