Marvin L Moncada
Food,Bioprocess & Nutrition Sc
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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).
author keywords: bakery; biologically active substances; DPPH assay; nutritional value; sensory properties
www.mdpi.com (publisher PDF)
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.
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).
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).
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.
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.
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.
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.
author keywords: cupcake; pasting properties; physicochemical properties; rheology properties; rice flour; thermal properties
Source: Web Of Science
Added: October 12, 2021
