All Stories

  1. Dietary sources, bioavailability and health effects of carotenoids

    Article • BIOtecnia, December 2022, Division de Ciencias Biologicas y de la Salud, UNISON

    Braulio Cervantes-Paz

  2. Identification and quantification of fatty acids and lipid‐soluble phytochemicals using GC‐MS, HPLC‐MS, and FTIR and their association with quality parameters during avocado ripening

    Article • Journal of Food Science, November 2022, Wiley

    Braulio Cervantes-Paz

  3. Production, commercialization, uses, trends and benefits of avocado oil

    Article • Comprehensive Reviews in Food Science and Food Safety, June 2021, Wiley

    Braulio Cervantes-Paz

  4. Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review

    Article • Food Research International, September 2017, Elsevier

    Braulio Cervantes-Paz

  5. Effect of pectin concentration and properties on digestive events involved on micellarization of free and esterified carotenoids

    Article • Food Hydrocolloids, October 2016, Elsevier

    Braulio Cervantes-Paz

  6. Associations between whole peripheral blood fatty acids and DNA methylation in humans

    Article • Scientific Reports, May 2016, Springer Science + Business Media

    Braulio Cervantes-Paz

  7. The trans fatty acid elaidate affects the global DNA methylation profile of cultured cells and in vivo

    Article • Lipids in Health and Disease, April 2016, Springer Science + Business Media

    Braulio Cervantes-Paz

  8. Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties

    Article • January 2016, Springer Science + Business Media

    Braulio Cervantes-Paz

  9. Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins

    Article • Carbohydrate Polymers, January 2015, Elsevier

    Braulio Cervantes-Paz

  10. Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening

    Article • Food Chemistry, March 2014, Elsevier

    Braulio Cervantes-Paz

  11. Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

    Article • Journal of Agricultural and Food Chemistry, October 2013, American Chemical Society (ACS)

    Braulio Cervantes-Paz

  12. Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers

    Article • Journal of Agricultural and Food Chemistry, October 2012, American Chemical Society (ACS)

    Braulio Cervantes-Paz