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Esther Ramírez-Moreno

universidad autonoma del estado de hidalgo

H指数:23

被引数:1,759

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Obesity and Diabetes in Mexico: An Approach to the Intestinal Microbiota

墨西哥的肥胖与糖尿病：肠道微生物组的研究方法

Nutrients 2025, Vol. 17, Page 3661

IF5

2025-11-230

OAAI

In Vivo Anti-Inflammatory Activity of Four Edible Cactaceae Flowers from Mexico

墨西哥四种可食用仙人掌科花卉的体内抗炎活性

Metabolites 2025, Vol. 15, Page 665

IF0

2025-10-110

OAAI

Impacts of Phenolic Compounds and Their Benefits on Human Health: Germination

酚类化合物及其对人类健康的益处：萌发

Metabolites 2025, Vol. 15, Page 425

IF3.7

2025-08-220

PRE

Physiological and Metabolic Effects of Opuntia ficus indica spp. Peel Formulations

IF3.4

2025-01-220

OAAI

Total Antioxidant Capacity in Obese and Non-Obese Subjects and Its Association with Anthropo-Metabolic Markers: Systematic Review and Meta-Analysis

IF6.6

2023-07-286

OAAI

Comparison of Vegetables of Ecological and Commercial Production: Physicochemical and Antioxidant Properties

IF3.3

2023-03-141

OA

Applications and Pharmacological Properties of Cactus Pear (Opuntia spp.) Peel: A Review

仙人掌的应用及药理特性Peel: 评论

IF3.4

2022-11-1613

OAAI

Nutraceuticals for Complementary Treatment of Multisystem Inflammatory Syndrome in Children: A Perspective from Their Use in COVID-19

IF3.4

2022-10-201

OAAI

Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-0127

OAAI

Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation

FERMENTATION-BASEL

IF3.3

2021-07-2646

OAAI

Effect of Ultrasound onIn VitroBioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2020-10-0122

PREAI

Comparison of the proximal chemical and fatty acid composition of the fried grasshopper's (Orthoptera) dish

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-03-214

PREAI

Chemical characterization and biological activities of two varieties of xoconostle fruits Opuntia joconostle FAC Weber ex Diguet and Opuntia matudae Scheinvar

FOOD & FUNCTION

IF5.4

2019-01-017

OAAI

Effect of thermoultrasound on aflatoxin M1 levels, physicochemical and microbiological properties of milk during storage

ULTRASONICS SONOCHEMISTRY

IF9.7

2018-11-0127

OAAI

Fenton Discoloration of Ultrasonicated Purple Cactus Pear Juice

IF4.6

2017-08-152

OAAI

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

ULTRASONICS SONOCHEMISTRY

IF9.7

2017-01-0162

PREAI

Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice

IF4.6

2016-11-298

OAAI

Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues

IF4.6

2016-07-2118

OAAI

In vitro assessment of potential intestinal absorption of some phenolic families and carboxylic acids from commercial instant coffee samples

FOOD & FUNCTION

IF5.4

2016-01-0115

OAAI

Shelf life, physicochemical, microbiological and antioxidant properties of purple cactus pear (Opuntia ficus indica) juice after thermoultrasound treatment

ULTRASONICS SONOCHEMISTRY

IF9.7

2015-11-0197

OAAI