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Supplementing corn chips with mango cv. “Ataulfo” peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialyzed glucose
Journal of Food Processing and Preservation,
2020
DOI:10.1111/jfpp.14954
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Encapsulation and stability of a phenolic-rich extract from mango peel within water-in-oil-in-water emulsions
Journal of Functional Foods,
2019
DOI:10.1016/j.jff.2019.02.045
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[3]
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A Potential Application of Mango (Mangifera indica L. cv Manila) Peel Powder to Increase the Total Phenolic Compounds and Antioxidant Capacity of Edible Films and Coatings
Food and Bioprocess Technology,
2019
DOI:10.1007/s11947-019-02317-8
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A Square Wave Voltammetry Study on the Antioxidant Interaction and Effect of Extraction Method for Binary Fruit Mixture Extracts
Journal of Chemistry,
2019
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Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells
Molecules,
2018
DOI:10.3390/molecules23030695
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Curcumin-loaded nanoemulsions stability as affected by the nature and concentration of surfactant
Food Chemistry,
2018
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Formation of Double (W1/O/W2) Emulsions as Carriers of Hydrophilic and Lipophilic Active Compounds
Food and Bioprocess Technology,
2018
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Preparation, structural characterisation and release study of novel hybrid microspheres entrapping nanoselenium, produced by green synthesis
IET Nanobiotechnology,
2017
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Fruit and Vegetable Phytochemicals
2017
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