Listar por autor "LUIS ANTONIO CHEL GUERRERO"

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

LUIS ANTONIO CHEL GUERRERO

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates

LUIS ANTONIO CHEL GUERRERO

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

LUIS ANTONIO CHEL GUERRERO

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

LUIS ANTONIO CHEL GUERRERO

Antioxidant and chelating activities from lion fish (Pterois volitans L.) muscle protein hydrolysates produced by in vitro digestion using pepsin and pancreatin.

IRMA ISELA ARANDA GONZALEZ; LUIS ANTONIO CHEL GUERRERO; DAVID ABRAM BETANCUR ANCONA; JANICE AZUCENA CHUC KOYOC; SANTIAGO MOISES GALLEGOS TINTORE

The aim of the present research was to determine the antioxidant, and Cu2+ and Fe2+ chelating activities, amino acid content and estimated molecular weight of proteins and peptides from lion fish muscle-derived hydrolysates ...

Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin

LUIS ANTONIO CHEL GUERRERO

Antioxidant capacity of Mexican chia (Salvia hispanica L.) protein hydrolyzates

LUIS ANTONIO CHEL GUERRERO

Aplicación de métodos enzimáticos para la extracción de aceite de chía (Salvia hispánica L)

LUIS ANTONIO CHEL GUERRERO

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

LUIS ANTONIO CHEL GUERRERO

Bioactividad de Péptidos Derivados de Proteína Alimentarias

LUIS ANTONIO CHEL GUERRERO

Biofunctional properties of bioactive peptide fractions from protein isolates of moringa seed (Moringa oleifera)

LUIS ANTONIO CHEL GUERRERO

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

LUIS ANTONIO CHEL GUERRERO

Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática.

LUIS ANTONIO CHEL GUERRERO

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility

LUIS ANTONIO CHEL GUERRERO

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

LUIS ANTONIO CHEL GUERRERO

Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues

LUIS ANTONIO CHEL GUERRERO

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

LUIS ANTONIO CHEL GUERRERO

Cholesterol Metabolism and Its Regulation by Functional Foods

LUIS ANTONIO CHEL GUERRERO

Coccoloba uvifera (L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

LUIS ANTONIO CHEL GUERRERO

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris

LUIS ANTONIO CHEL GUERRERO