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Emilio Álvarez-Parrilla

autonomous university of ciudad juarez

H指数:39

被引数:4,925

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荣誉奖项

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Antiproliferative Activity of α-Tocopherol, γ-Tocopherol and Tocotrienols and Their Drug Interactions Evaluated Using Loewe and Chou–Talalay Models in HeLa and MCF-7 Cancer Cell Lines

α-生育酚、γ-生育酚和生育三烯酚的抗增殖活性及其药物相互作用（使用Loewe和Chou–Talalay模型在HeLa和MCF-7癌细胞系中进行评估）

IF3.9

2026-02-270

OAAI

The Inhibition of Pancreatic α-Amylase by Monomeric, Dimeric and Trimeric Procyanidins Is Dependent upon the Structural Characteristics of Inhibitors and Substrates

Applied Biosciences

IF0

2025-10-310

OA

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index

IF9.8

2025-01-011

PRE

Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2024-11-050

OA

Phenolic profile, cheminformatics, and antiplatelet aggregation activity of orange and purple sweet potato (Ipomoea batatas L.) storage roots

橙和紫甘薯 (Ipomoea batatas L.) 贮藏根的酚类成分，化学信息学和抗血小板聚集活性

IF9.8

2024-10-012

PRE

Synergistic Interactions between Tocol and Phenolic Extracts from Different Tree Nut Species against Human Cancer Cell Lines

IF4.6

2022-05-145

OAAI

In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota

IF9.8

2021-10-0124

OAAI

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2021-09-0829

OA

Cardioprotective effect of red wine and grape pomace

红葡萄酒和葡萄皮渣的心脏保护作用

FOOD RESEARCH INTERNATIONAL

IF8

2021-02-0142

PREAI

Interaction of N-succinyl-diaminopimelate desuccinylase with flavonoids

IF3

2020-10-018

PREAI

Gallotannins are uncompetitive inhibitors of pancreatic lipase activity

BIOPHYSICAL CHEMISTRY

IF2.2

2020-09-0136

PREAI

Effect of Elicitation on Polyphenol and Carotenoid Metabolism in Butterhead Lettuce (Lactuca sativa var. capitata)

IF4.3

2020-05-1313

OAAI

First-Pass Metabolism of Polyphenols from Selected Berries: A High-Throughput Bioanalytical Approach

IF6.6

2020-04-1315

OAAI

Stability and anti-topoisomerase activity of phenolic compounds of Capsicum annuum Serrano after gastrointestinal digestion and in vitro colonic fermentation

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

IF3.3

2020-03-0410

PREAI

Effect of pectin on the interactions among phenolic compounds determined by antioxidant capacity

JOURNAL OF MOLECULAR STRUCTURE

IF4.7

2020-01-0158

PREAI

Sauces: An undiscovered healthy complement in Mexican cuisine

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2019-10-0119

PREAI

Chemical Composition and In Vitro Bioaccessibility of Antioxidant Phytochemicals from Selected Edible Nuts

IF5

2019-09-2723

OAAI

Antimicrobial activity and thermal stability of rosemary essential oil:β-cyclodextrin capsules applied in tomato juice

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-08-0150

PREAI

Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR)

SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

IF4.6

2019-01-01125

PREAI

Proanthocyanidins with a Low Degree of Polymerization are Good Inhibitors of Digestive Enzymes Because of their Ability to form Specific Interactions: A Hypothesis

JOURNAL OF FOOD SCIENCE

IF3.4

2018-11-1638

OAAI