Marvin L Moncada

Food,Bioprocess & Nutrition Sc

Works (8)

2023 journal article

Cornelian Cherry (Cornus mas) Powder as a Functional Ingredient for the Formulation of Bread Loaves: Physical Properties, Nutritional Value, Phytochemical Composition, and Sensory Attributes

FOODS, 12(3).

By: V. Simora, H. Duranova*, J. Brindza*, M. Moncada, E. Ivanisova*, P. Joanidis, D. Straka*, L. Gabriny*, M. Kacaniova*

author keywords: bakery; biologically active substances; DPPH assay; nutritional value; sensory properties
Source: Web Of Science
Added: March 13, 2023

2023 journal article

Gel formulated with Bryophyllum pinnatum leaf extract promotes skin wound healing in vivo by increasing VEGF expression: A novel potential active ingredient for pharmaceuticals

FRONTIERS IN PHARMACOLOGY, 13.

By: E. Dantas Araujo, J. Xavier-Santos, V. Silva, J. Lima, J. Schlamb, M. Fernandes-Pedrosa, A. Silva Junior, R. Araujo Junior ...

author keywords: Crassulaceae; topical gel formulation; wound healing; stability study; analytical marker; phenolic compounds
Source: Web Of Science
Added: March 20, 2023

2023 review

Leaky Gut and the Ingredients That Help Treat It: A Review

[Review of ]. MOLECULES, 28(2).

By: R. Aleman*, M. Moncada & K. Aryana

author keywords: leaky gut; ingredients; health
Source: Web Of Science
Added: February 27, 2023

2023 journal article

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent

FOODS, 12(2).

By: R. Aleman*, J. Marcia, I. Montero-Fernandez, J. King, S. Pournaki, R. Hoskin, M. Moncada

author keywords: pepper; novel liquor; chili sauce; emotions; purchase intent
Sources: Web Of Science, ORCID
Added: February 27, 2023

2022 review

All Polyphenols Are Not Created Equal: Exploring the Diversity of Phenolic Metabolites

[Review of ]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70(7), 2077–2091.

By: C. Vong n, T. Rathinasabapathy, M. Moncada & S. Komarnytsky

author keywords: (poly)phenols; phenolic acids; microbiome; microbial catabolism; methylation
Sources: Web Of Science, ORCID
Added: February 12, 2022

2022 article

Mushrooms as Functional and Nutritious Food Ingredients for Multiple Applications

You, S. W., Hoskin, R. T., Komarnytsky, S., & Moncada, M. (2022, June 8). ACS FOOD SCIENCE & TECHNOLOGY, Vol. 6.

By: S. You n, R. Hoskin, S. Komarnytsky & M. Moncada

author keywords: food formulation; novel ingredients; nutrition; functionality
Sources: Web Of Science, ORCID
Added: June 9, 2022

2021 journal article

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes. LWT-FOOD SCIENCE AND TECHNOLOGY, 152.

By: R. Aleman*, G. Paz*, A. Morris*, W. Prinyawiwatkul*, M. Moncada & J. King*

author keywords: Rice flour; Gluten-free; Physical-chemical analysis; Sensory; Optimization
Source: Web Of Science
Added: September 27, 2021

2021 article

Physicochemical properties of Frontiere rice flour and its application in a gluten-free cupcake

Aleman, R. S., Morris, A., Prinyawiwatkul, W., Moncada, M., & King, J. M. (2021, September 29). CEREAL CHEMISTRY.

By: R. Aleman*, A. Morris*, W. Prinyawiwatkul*, M. Moncada & J. King*

author keywords: cupcake; pasting properties; physicochemical properties; rheology properties; rice flour; thermal properties
Source: Web Of Science
Added: October 12, 2021