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Anaberta Cardador-Martínez

Tecnologico de Monterrey

H指数:22

被引数:1,939

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Processing Technologies for Designing Micro- and Nano-Structured Plant-Based Dairy Alternatives: Structure–Function and Stability Relationships

植物基乳制品替代品的微纳结构设计加工技术：结构-功能及稳定性关系

Food Engineering Reviews

IF7.6

2026-11-060

PRE

Phenolic Compounds from Ruta chalepensis Var. angustifolia as Potential HMG-CoA Reductase Inhibitors: Bioactivity-Guided Fractionation and Preliminary Identification of Active Metabolites

芸香属植物Ruta chalepensis Var. angustifolia中的酚类化合物作为潜在的HMG-CoA还原酶抑制剂：生物活性导向的分离纯化及活性代谢物的初步鉴定

IF4.6

2026-10-050

OA

Instant Controlled Pressure Drop Processing Modulates Phenolic Composition and Fatty Acid Profile in Amaranthus hypochondriacus Grain.

瞬时受控降压处理调控了<em>Amaranthus hypochondriacus</em>谷物中的酚类组成和脂肪酸谱。

Current Research in Food Science

IF7

2026-10-010

OAAI

Preliminary insights into the effects of instant controlled pressure drop (DIC) pretreatment on bioactive compound recovery from Selaginella lepidophylla

对Selaginella lepidophylla中生物活性化合物回收率的影响，即时控制压力下降（DIC）预处理效果的初步研究

Food Bioscience

IF5.9

2026-06-150

PRE

Instant controlled pressure drop as a pretreatment to enhance phenolic release and antioxidant capacity in Ilex guayusa leaves

瞬时控制降压作为预处理以增强木茶叶中酚类物质的释放和抗氧化能力

Applied Food Research

IF6.2

2026-05-250

OAAI

Enhancing phenolic extractability and antioxidant activity in dandelion leaves and roots through instant controlled pressure drop pretreatment

通过瞬时受控降压预处理提高蒲公英叶和根中酚类物质的提取能力和抗氧化活性

npj Science of Food

IF7.8

2026-04-240

OAAI

A Preliminary Study of Swell-Drying as an Innovative Process for Improving the Nutritional Quality of Dried Lucuma (Pouteria lucuma) and Dried Goldenberry (Physalis peruviana L.)

膨化干燥作为改善干燥Lucuma (Pouteria lucuma)和干燥Goldenberry (Physalis peruviana L.)营养品质的创新工艺的初步研究

Foods 2025, Vol. 14, Page 3477

IF0

2025-10-120

OAAI

Reducing antinutritional compounds in Amaranth using instant controlled pressure drop (DIC): A novel, sustainable processing approach

通过瞬时受控降压（DIC）减少苋菜中的抗营养因子：一种新颖、可持续的加工方法

Innovative Food Science & Emerging Technologies

IF6.8

2025-06-260

PRE

Effects of instant controlled pressure drop on amaranth phytochemicals and antioxidant capacity

瞬时可控降压对苋菜植物化学物和抗氧化能力的影响

IF9.8

2025-04-010

PRE

Techno-functional properties of Camelina sativa cake proteins treated with the instant controlled pressure drop (DIC) technology

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

IF6.8

2024-07-011

OAAI

Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2023-06-0116

OAAI

Subcritical water hydrolysis for the obtention of bioactive peptides from a grasshopper Sphenarium purpurascens protein concentrate

JOURNAL OF SUPERCRITICAL FLUIDS

IF4.4

2023-06-014

PRE

Effect of Instant Controlled Pressure Drop (DIC) on Polyphenols, Flavonoids and Antioxidant Capacity of Green Lentils (Lens culinaris)

IF4.6

2023-05-161

OAAI

Antioxidant Activity and GC-MS Profile of Cardamom (Elettaria cardamomum) Essential Oil Obtained by a Combined Extraction Method-Instant Controlled Pressure Drop Technology Coupled with Sonication

IF4.6

2023-01-2110

OAAI

Effect of the Instant Controlled Pressure Drop Technology in Cardamom (Elettaria cardamomum) Essential Oil Extraction and Antioxidant Activity

IF4.6

2022-05-267

OAAI

Nephroprotective Plants: A Review on the Use in Pre-Renal and Post-Renal Diseases

IF4.1

2022-03-1817

OAAI

An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

IF4.6

2021-10-2817

OAAI

Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese

IF4

2021-08-122

OA

Innovation in a Continuous System of Distillation by Steam to Obtain Essential Oil from Persian Lime Juice (Citrus latifolia Tanaka)

IF4.6

2021-07-0911

OAAI

Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.)

IF4.6

2020-09-108

OAAI