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2023 journal article
Attributes of Lactobacillus acidophilus as Effected by Carao (Cassia grandis) Pulp Powder
FERMENTATION-BASEL, 9(5).
2023 article
Comparison of the Thermal and Rheological Properties of Frontiere Brown Rice Flour, Tapioca Starch, and Potato Starch and Mixture Effects on Pasting Properties in Aqueous Systems
Aleman, R. S., Paz, G., Prinyawiwatkul, W., Moncada, M., & King, J. M. (2023, April 26). STARCH-STARKE.
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).
2023 review
Current Status and Nutritional Value of Green Leaf Protein
[Review of ]. NUTRIENTS, 15(6).
2023 journal article
Effect of Microwave and Ultrasound-Assisted Extraction on the Phytochemical and In Vitro Biological Properties of Willow (Salix alba) Bark Aqueous and Ethanolic Extracts
PLANTS-BASEL, 12(13).
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.
2023 review
Leaky Gut and the Ingredients That Help Treat It: A Review
[Review of ]. MOLECULES, 28(2).
2023 journal article
Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent
FOODS, 12(2).
2023 article
Phenolic-rich extract of Nopalea cochenillifera attenuates gastric lesions induced in experimental models through inhibiting oxidative stress, modulating inflammatory markers and a cytoprotective effect
Silva, E. C. S., Guerra, G. C. B., Araujo, E. R. D., Schlamb, J., Silva, V. C., Tavares, E. de A., … Zucolotto, S. M. (2023, February 23). FOOD & FUNCTION, Vol. 2.
2023 journal article
Spray drying to produce novel phytochemical-rich ingredients from juice and pomace of American elderberry
FOOD BIOSCIENCE, 55.
2023 journal article
Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp
FOODS, 12(4).
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.
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.
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.
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.