Nanotechnology as a Key to Enhance the Benefits and Improve the Bioavailability of Flavonoids in the Food Industry

por Ayala-Fuentes, Jocelyn C., Chavez-Santoscoy, Rocio Alejandra
Publicado 2021

Oxidation of Quercetin and Kaempferol Markedly Amplifies Their Antioxidant, Cytoprotective, and Anti-Inflammatory Properties

por Speisky, Hernán, Arias-Santé, María Fernanda, Fuentes, Jocelyn
Publicado 2023

Revisiting the Oxidation of Flavonoids: Loss, Conservation or Enhancement of Their Antioxidant Properties

por Speisky, Hernan, Shahidi, Fereidoon, Costa de Camargo, Adriano, Fuentes, Jocelyn
Publicado 2022

Novel Hybrid Inulin–Soy Protein Nanoparticles Simultaneously Loaded with (-)-Epicatechin and Quercetin and Their In Vitro Evaluation

por Ayala-Fuentes, Jocelyn C., Soleimani, Maryam, Magaña, Jonathan Javier, Gonzalez-Meljem, Jose Mario, Chavez-Santoscoy, Rocio Alejandra
Publicado 2023

Optimization of the Synthesis of Natural Polymeric Nanoparticles of Inulin Loaded with Quercetin: Characterization and Cytotoxicity Effect

por Ayala-Fuentes, Jocelyn C., Gallegos-Granados, Melissa Zulahi, Villarreal-Gómez, Luis Jesús, Antunes-Ricardo, Marilena, Grande, Daniel, Chavez-Santoscoy, Rocio Alejandra
Publicado 2022

Wheat and Rice beyond Phenolic Acids: Genetics, Identification Database, Antioxidant Properties, and Potential Health Effects

por Shahidi, Fereidoon, Danielski, Renan, Rhein, Samantha Ottani, Meisel, Lee A., Fuentes, Jocelyn, Speisky, Hernan, Schwember, Andrés R., de Camargo, Adriano Costa
Publicado 2022