Eristeo Garcia Marquez

@ciatej.mx

Researcher associate "A"
Center for Research and Assistance in Technology and Design of the State of Jalisco

Eristeo Garcia Marquez


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https://researchid.co/erigame
Dr. Eristeo García Márquez has a Ph.D. degree in Biotechnology. He currently works as an Researcher associate “A” at the Department of Food technology, Nuevo León, México, and has numerous research experiences. He was a work in the fields of food, and disperse systems. He cooperates as a reviewer of some international food journals. His research interests include nanoemulsion, food preservation, and functional food. Develop colloidal systems to stabilize and enhance the stability of substances susceptible to degradation and their application in food.

EDUCATION

PhD on Biotechnology

RESEARCH, TEACHING, or OTHER INTERESTS

Colloid and Surface Chemistry, Filtration and Separation, Food Science, Surfaces, Coatings and Films
24

Scopus Publications

682

Scholar Citations

15

Scholar h-index

17

Scholar i10-index

Scopus Publications

  • Proteins and peptides responsible for bone remodeling
    Jorge Alejandro Barbosa-Nuñez, José Nabor Haro-González, Eristeo García-Márquez, Hugo Espinosa-Andrews, Eduardo Padilla-Camberos, Sara Elisa Herrera-Rodríguez
    Differentiation, 2025
  • Improving calcium Bioavailability: Strategies, challenges, and future perspectives
    Jorge Alejandro Barbosa-Nuñez, Hugo Espinosa-Andrews, José Nabor Haro-González, Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez
    Food Bioscience, 2025
  • Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract
    Juan G. Báez-González, Melissa M. Gallegos-Garza, Claudia T. Gallardo-Rivera, Mayra Z. Treviño-Garza, Carlos A. Amaya-Guerra, José Rodríguez-Rodríguez, Efraín Obregón-Solís, Eristeo García-Márquez
    Foods, 2024
    The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol−1, while with H. pluvialis extract, it was 54.35 kJ mol−1. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin.
  • A comparative study on the physicochemical properties and gastrointestinal delivery of calcium niosomes produced by low and high-energy techniques
    Jorge Alejandro Barbosa-Nuñez, Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez, Hugo Espinosa-Andrews
    Opennano, 2024
    Since the bioavailability of calcium from foods and supplements is low, its encapsulation in niosomes is proposed as a potential solution to this issue. This study aimed to compare the physiochemical properties and release profiles of niosomes with calcium chloride and calcium lactate produced by injection and sonication methods. The size distribution (200-300 nm), encapsulation efficiency (20-40%), stability, release profile, cytotoxicity, and calcium bioavailability of the niosomes were characterized. The production method, rather than the calcium salt used, impacted the properties of the niosomes. Calcium release under gastrointestinal conditions was dependent on both the calcium source and the production method, which was characterized by a Peppas-Sahlin release model. Calcium niosomes were not cytotoxic to intestinal cells. All the calcium niosomes showed high bioavailability in cells (5-20% greater than the control) but lower bioavailability than the non-encapsulated calcium salts (80-110% above control) due to their high solubility. Nevertheless, the use of niosomes might be a promising approach for improving calcium bioavailability.
  • Disruption of biological membranes by hydrophobic molecules: a way to inhibit bacterial growth
    Alejandra Gabriela Valdez-Lara, Ángela M. Jaramillo-Granada, Daniel Ortega-Zambrano, Eristeo García-Márquez, Jorge Alberto García-Fajardo, et al.
    Frontiers in Microbiology, 2024
    With antibiotic resistance increasing in the global population every year, efforts to discover new strategies against microbial diseases are urgently needed. One of the new therapeutic targets is the bacterial cell membrane since, in the event of a drastic alteration, it can cause cell death. We propose the utilization of hydrophobic molecules, namely, propofol (PFL) and cannabidiol (CBD), dissolved in nanodroplets of oil, to effectively strike the membrane of two well-known pathogens: Escherichia coli and Staphylococcus aureus . First, we carried out calorimetric measurements to evaluate the effects of these drugs on model membranes formed by lipids from these bacteria. We found that the drugs modify their transition temperature, enthalpy of cohesion, and cooperativity, which indicates a strong alteration of the membranes. Then, inhibition of colony-forming units is studied in incubation experiments. Finally, we demonstrate, using atomic force and fluorescence microscopy, that the drugs, especially propofol, produce a visible disruption in real bacterial membranes, explaining the observed inhibition. These findings may have useful implications in the global effort to discover new ways to effectively combat the growing threat of drug-resistant pathogens, especially in skin infections.
  • Chitosan-Based Films and Coatings: Properties and Applications
    Hugo Espinosa-Andrews, Eristeo García-Márquez, Celso Velásquez-Ordoñez, Rogelio Rodríguez-Rodríguez
    Biopolymer Based Films and Coatings Trends and Challenges, 2023
    In the last years, several researchers have developed new films and coatings as substitutes for petroleum-based non-biodegradable packaging materials. Chitosan is one natural polymer obtained by deacetylation of chitin with abundant applications in various fields. Chitosan possesses exciting properties, such as biodegradability, biocompatibility, antimicrobial ability, and easy film-forming ability. However, chitosan has poor mechanical and barrier properties that may limit its use in food and pharmaceutical applications. This chapter discusses the fabrication and applications of chitosan-based films and coating using plasticizers, polysaccharides, and proteins. Physicochemical, mechanical, and biological properties of chitosan-based films and coating on food products are also discussed.
  • Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: physicochemical properties, microstructure, and lipid hydroperoxide concentration
    Hugo Espinosa-Andrews, Norma Morales-Hernández, Eristeo García-Márquez, Rogelio Rodríguez-Rodríguez
    International Journal of Polymeric Materials and Polymeric Biomaterials, 2023
    In this study, we prepared fish oil microcapsules by spray-drying using mesquite gum and chitosan as wall materials, and the encapsulation efficiency, microstructure, and lipid hydroperoxide concentration were evaluated. First, stable mesquite gum (216 nm and −22.3 mV) and mesquite gum/chitosan emulsions (333 nm and +47.9 mV) were produced. The fish oil emulsions were spray-dried, and the mesquite gum microcapsules displayed an encapsulation efficiency of 67.18% while mesquite gum/chitosan microcapsules exhibited an efficiency of 92.92%. The lipid hydroperoxide content of the fish oil microcapsules depended on the composition of the wall material, storage time, and storage temperature. Graphical Abstract
  • Bioactive Compounds from Marine Water Ecosystem
    L. Ocampo-García, W. Torres-Arreola, E. García-Márquez, N. V. Valenzuela-Grijalva, M. O. Ramírez-Sucre, E. Gastélum-Martínez
    Current Status of Marine Water Microbiology, 2023
  • Structural and physicochemical properties of bio-chemical chitosan and its performing in an active film with quercetin and Phaseolus polyanthus starch
    R.L. Zapata-Luna, , G. Davidov-Pardo, N. Pacheco, T. Ayora-Talavera, H. Espinosa-Andrews, E. García-Márquez, J.C. Cuevas-Bernardino
    Revista Mexicana De Ingeniera Quimica, 2023
    Derivation and application of
  • Evaluation of an Ionic Calcium Fiber Supplement and Its Impact on Bone Health Preservation in a Dietary Calcium Deficiency Mice Model
    Sara Elisa Herrera-Rodríguez, Eristeo García-Márquez, Eduardo Padilla-Camberos, Hugo Espinosa-Andrews
    Nutrients, 2022
    Ionic calcium can help in the prevention of the process of osseous decalcification. This study aimed to evaluate the physicochemical properties and toxic effects of ionic calcium-fiber supplement (ICa+) and its impact on bone health preservation in mice C57/BL6 fed a calcium-deficient diet. Physicochemical properties include FTIR, apparent calcium solubility estimated by the calcium ratio obtained by ionization chromatography and atomic absorption. In vitro genotoxicity and cytotoxicity of the ICa+ were assessed. Twenty-five 7-week-old C57/BL6 mice were fed calcium-free diet (CFD) or CFD plus CaCO3 (1.33 mg Ca) or CFD plus ICa+ (1.33–6.66 mg Ca) for six weeks. After that, bone mass and microstructure parameters were assessed. Histological staining was performed to determine calcium deposits. ICa+ (100%) exhibited an apparent calcium solubility higher than CaCO3 (12.3%). ICa+ showed no cytotoxic and genotoxic in vitro activities. Histomorphometry analysis showed that the ICa+ treated group displayed a higher trabecular number than the trabecular space. Also, the ratio BV/TV was increased compared with all treatments. Ionic calcium-fiber supplementation prevents bone deterioration compared to mice fed a calcium-deficient diet.
  • Valorization of Almond (Prunus serotina) by Obtaining Bioactive Compounds
    Claudia T. Gallardo-Rivera, Analía Lu, Mayra Z. Treviño-Garza, Eristeo García-Márquez, Carlos Amaya-Guerra, Carlos Aguilera, Juan G. Báez-González
    Frontiers in Nutrition, 2021
  • Studied of Prunus serotine oil extracted by cold pressing and antioxidant effect of P. longiflora essential oil
    Analía Alejandra Lu-Martínez, Juan Gabriel Báez-González, Sandra Castillo-Hernández, Carlos Amaya-Guerra, José Rodríguez-Rodríguez, Eristeo García-Márquez
    Journal of Food Science and Technology, 2021
  • Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas
    Rosa Linda Zapata-Luna, Teresa Ayora-Talavera, Neith Pacheco, Eristeo García-Márquez, Hugo Espinosa-Andrews, Ángela Ku-González, Jorge Ruiz-Ruiz, Juan Carlos Cuevas-Bernardino
    Journal of Food Measurement and Characterization, 2021
  • Studied of defatted flour and protein concentrate of prunus serotine and applications
    Analía A. Lu Martínez, Juan G. Báez González, Minerva Bautista Villarreal, Karla G. García Alanis, Sergio A. Galindo Rodríguez, Eristeo García Márquez
    Foods, 2020
  • Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans
    S. E. Herrera-Rodríguez, R. J. López-Rivera, E. García-Márquez, M. Estarrón-Espinosa, H. Espinosa-Andrews
    Food Science and Biotechnology, 2019
  • Comparative reduction of egg yolk cholesterol using anionic chelating agents
    Minerva Bautista Villarreal, Claudia Gallardo Rivera, Eristeo García Márquez, José Rodríguez Rodríguez, María Núñez González, Abelardo Chávez Montes, Juan Báez González
    Molecules, 2018
  • Design of fish oil-in-water nanoemulsion by microfluidization
    E. García-Márquez, I. Higuera-Ciapara, H. Espinosa-Andrews
    Innovative Food Science and Emerging Technologies, 2017
  • Effect of chemical composition and thermal properties on the cooking quality of common beans (Phaseolus vulgaris)
    H.M. Sánchez-Arteaga, J.E. Urías-Silvas, H. Espinosa-Andrews, E. García-Márquez
    Cyta Journal of Food, 2015
  • Effect of layer (calcium phosphate-chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties
    Eristeo García-Márquez, Angélica Román-Guerrero, Francisco Cruz-Sosa, Consuelo Lobato-Calleros, Jesús Álvarez-Ramírez, E. Jaime Vernon-Carter, Hugo Espinosa-Andrews
    Food Hydrocolloids, 2015
  • Histochemistry, total phenolic content and antioxidant activity in leaf and wood of Litsea glaucescens Kunth (Lauraceae)
    Nery Alicia Tapia-Torres, Carmen De la Paz-Pérez-Olvera, Angélica Román-Guerrero, Alejandra Quintanar-Isaías, Eristeo García-Márquez, Francisco Cruz-Sosa
    Madera Y Bosques, 2014
  • Stabilizing oil-in-water emulsions with yam bean (Pachyrhizus erosus L. urban) solids
    Revista Mexicana De Ingeniera Quimica, 2014
  • Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties
    Carmen Hernández-Jaimes, Rubi G. Utrilla-Coello, Hector Carrillo-Navas, Eristeo García-Márquez, Monica Meraz, Luis A. Bello-Pérez, Eduardo J. Vernon-Carter, Jose Alvarez-Ramirez
    Starch Staerke, 2014
  • Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes
    Hugo Espinosa-Andrews, Karina Esmeralda Enríquez-Ramírez, Eristeo García-Márquez, Cesar Ramírez-Santiago, Consuelo Lobato-Calleros, Jaime Vernon-Carter
    Carbohydrate Polymers, 2013
  • Effect of solvent-temperature extraction conditions on the initial antioxidant activity and total phenolic content of muitle extracts and their decay upon storage at different pH
    Revista Mexicana De Ingeniera Quimica, 2012

RECENT SCHOLAR PUBLICATIONS

  • Proteins and peptides responsible for bone remodeling
    JA Barbosa-Nuñez, JN Haro-González, E García-Márquez, ...
    Differentiation 144, 100872 , 2025
    2025
    Citations: 3
  • Improving calcium Bioavailability: Strategies, challenges, and future perspectives
    JA Barbosa-Nuñez, H Espinosa-Andrews, JN Haro-González, ...
    Food Bioscience 68, 106718 , 2025
    2025
    Citations: 10
  • Disruption of biological membranes by hydrophobic molecules: a way to inhibit bacterial growth
    AG Valdez-Lara, ÁM Jaramillo-Granada, D Ortega-Zambrano, ...
    Frontiers in microbiology 15, 1478519 , 2025
    2025
    Citations: 8
  • Evaluación del bacteriófago ΦXaF18 en formulación para el control de Xanthomonas euvesicatoria en plantas de chile bajo condiciones de campo
    G Ibarra-Rivera, EE Quiñones-Aguilar, GA Solís-Sánchez, ...
    Revista mexicana de fitopatología 43 (SPE) , 2025
    2025
  • Evaluation of the ΦXaF18 bacteriophage formulation for the control of Xanthomonas euvesicatoria in chili pepper plants under field conditions
    G Ibarra-Rivera, EE Quiñones-Aguilar, GA Solís-Sánchez, ...
    Revista mexicana de fitopatología 43 (SPE) , 2025
    2025
  • Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract
    JG Báez-González, MM Gallegos-Garza, CT Gallardo-Rivera, ...
    Foods 13 (19), 3184 , 2024
    2024
    Citations: 9
  • A comparative study on the physicochemical properties and gastrointestinal delivery of calcium niosomes produced by low and high-energy techniques
    JA Barbosa-Nuñez, SE Herrera-Rodríguez, E García-Márquez, ...
    OpenNano 17, 100205 , 2024
    2024
    Citations: 8
  • Bioactive Compounds from Marine Water Ecosystem
    L Ocampo-García, W Torres-Arreola, E García-Márquez, ...
    Current Status of Marine Water Microbiology, 433-459 , 2023
    2023
  • Componentes funcionales aplicados a bebidas
    CK Ruiz-Mata, JG Báez-González, E García-Márquez
    Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 8 (1), 636-642 , 2023
    2023
    Citations: 1
  • Determinación de actividad antioxidante en alimentos funcionales
    EL Dorantes-Salazar, JG Báez-González, É Gastelúm-Martínez, ...
    Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 8 (1), 643-649 , 2023
    2023
    Citations: 8
  • Evaluación de las propiedades tecno-funcionales del almidón de camote (Ipomoea batatas)
    NS Muñiz-Acuña, JG Báez-González, SL Castillo-Hernández, ...
    Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 8 (1), 759-767 , 2023
    2023
    Citations: 3
  • Chitosan-Based Films and Coatings: Properties and Applications
    H Espinosa-Andrews, E García-Márquez, C Velásquez-Ordoñez, ...
    Biopolymer-Based Films and Coatings, 47-73 , 2023
    2023
  • Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: Physicochemical properties, microstructure, and lipid hydroperoxide …
    H Espinosa-Andrews, N Morales-Hernández, E García-Márquez, ...
    International Journal of Polymeric Materials and Polymeric Biomaterials 72 … , 2023
    2023
    Citations: 20
  • Structural and physicochemical properties of bio-chemical chitosan and its performing in an active film with quercetin and Phaseolus polyanthus starch
    RL Zapata-Luna, G Davidov-Pardo, N Pacheco, T Ayora-Talavera, ...
    Revista Mexicana de Ingeniería Química 22 (2), 1-11 , 2023
    2023
    Citations: 15
  • Evaluation of an ionic calcium fiber supplement and its impact on bone health preservation in a dietary calcium deficiency mice model
    SE Herrera-Rodríguez, E García-Márquez, E Padilla-Camberos, ...
    Nutrients 14 (3), 422 , 2022
    2022
    Citations: 9
  • Los ácidos grasos y sus implicaciones en la salud.
    MM Gallegos Garza, CK Ruiz Mata, E García Márquez, JG Báez González
    Investigación y Desarrollo en Ciencia y Tecnología de Alimentos 7, 240-246 , 2022
    2022
    Citations: 1
  • Valorization of Almond ( Prunus serotina ) by Obtaining Bioactive Compounds
    CT Gallardo-Rivera, A Lu, MZ Treviño-Garza, E García-Márquez, ...
    Frontiers in Nutrition 8, 663953 , 2021
    2021
    Citations: 17
  • Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas
    RL Zapata-Luna, T Ayora-Talavera, N Pacheco, E García-Márquez, ...
    Journal of Food Measurement and Characterization 15 (2), 1410-1421 , 2021
    2021
    Citations: 15
  • Studied of Prunus serotine oil extracted by cold pressing and antioxidant effect of P. longiflora essential oil
    AA Lu-Martínez, JG Báez-González, S Castillo-Hernández, ...
    Journal of food science and technology 58 (4), 1420-1429 , 2021
    2021
    Citations: 18
  • Estudio de una emulsión múltiple adicionada con antioxidantes naturales y su aplicación en una bebida de frutas.
    MM Gallegos Garza, JG Báez González, CT Gallardo Rivera, ...
    Investigación y desarrollo en ciencia y tecnología de alimentos 6, 151-163 , 2021
    2021

MOST CITED SCHOLAR PUBLICATIONS

  • Interrelationship between the zeta potential and viscoelastic properties in coacervates complexes
    H Espinosa-Andrews, KE Enríquez-Ramírez, E García-Márquez, ...
    Carbohydrate Polymers 95 (1), 161-166 , 2013
    2013
    Citations: 132
  • Design of fish oil-in-water nanoemulsion by microfluidization
    E García-Márquez, I Higuera-Ciapara, H Espinosa-Andrews
    Innovative Food Science & Emerging Technologies 40, 87-91 , 2017
    2017
    Citations: 93
  • Effect of chemical composition and thermal properties on the cooking quality of common beans ( Phaseolus vulgaris )
    HM Sánchez-Arteaga, JE Urías-Silvas, H Espinosa-Andrews, ...
    CyTA-Journal of Food 13 (3), 385-391 , 2015
    2015
    Citations: 71
  • Effect of solvent-temperature extraction conditions on the initial antioxidant activity and total phenolic content of muitle extracts and their decay upon storage at different pH
    E García-Márquez, A Román-Guerrero, C Pérez-Alonso, F Cruz-Sosa, ...
    Revista mexicana de ingeniería química 11 (1), 1-10 , 2012
    2012
    Citations: 57
  • Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: Impact of emulsifier type on the antifungal activity of Candida albicans
    SE Herrera-Rodríguez, RJ López-Rivera, E García-Márquez, ...
    Food science and biotechnology 28 (2), 441 , 2018
    2018
    Citations: 43
  • Effect of layer (calcium phosphate–chitosan)-by-layer (mesquite gum) matrix on carotenoids-in-water-emulsion properties
    E García-Márquez, A Román-Guerrero, F Cruz-Sosa, C Lobato-Calleros, ...
    Food Hydrocolloids 43, 451-458 , 2015
    2015
    Citations: 31
  • Development of fish oil microcapsules by spray drying using mesquite gum and chitosan as wall materials: Physicochemical properties, microstructure, and lipid hydroperoxide …
    H Espinosa-Andrews, N Morales-Hernández, E García-Márquez, ...
    International Journal of Polymeric Materials and Polymeric Biomaterials 72 … , 2023
    2023
    Citations: 20
  • Comparative reduction of egg yolk cholesterol using anionic chelating agents
    M Bautista Villarreal, CT Gallardo Rivera, E García Márquez, ...
    Molecules 23 (12), 3204 , 2018
    2018
    Citations: 19
  • Histoquímica, contenido de fenoles totales y actividad antioxidante de hoja y de madera de Litsea glaucescens Kunth (Lauraceae)
    NA Tapia-Torres, C de la Paz-Pérez-Olvera, A Román-Guerrero, ...
    Madera y bosques 20 (3), 125-137 , 2014
    2014
    Citations: 19
  • Corn starch acid hydrolysis at the onset gelatinization temperature: Morphology, crystallinity, viscoelasticity, and thermal properties
    C Hernández‐Jaimes, RG Utrilla‐Coello, H Carrillo‐Navas, ...
    Starch‐Stärke 66 (7-8), 636-644 , 2014
    2014
    Citations: 19
  • Studied of Prunus serotine oil extracted by cold pressing and antioxidant effect of P. longiflora essential oil
    AA Lu-Martínez, JG Báez-González, S Castillo-Hernández, ...
    Journal of food science and technology 58 (4), 1420-1429 , 2021
    2021
    Citations: 18
  • Valorization of Almond ( Prunus serotina ) by Obtaining Bioactive Compounds
    CT Gallardo-Rivera, A Lu, MZ Treviño-Garza, E García-Márquez, ...
    Frontiers in Nutrition 8, 663953 , 2021
    2021
    Citations: 17
  • Efecto antifúngico de emulsiones a base de aceite esencial de orégano mexicano (Lippia graveolens), contra Candida albicans
    RJ López-Rivera, H Espinosa-Andrews, E García-Márquez, ...
    Salud Jalisco 5 (1), 42-45 , 2018
    2018
    Citations: 16
  • Structural and physicochemical properties of bio-chemical chitosan and its performing in an active film with quercetin and Phaseolus polyanthus starch
    RL Zapata-Luna, G Davidov-Pardo, N Pacheco, T Ayora-Talavera, ...
    Revista Mexicana de Ingeniería Química 22 (2), 1-11 , 2023
    2023
    Citations: 15
  • Physicochemical, morpho-structural and rheological characterization of starches from three Phaseolus spp. landraces grown in Chiapas
    RL Zapata-Luna, T Ayora-Talavera, N Pacheco, E García-Márquez, ...
    Journal of Food Measurement and Characterization 15 (2), 1410-1421 , 2021
    2021
    Citations: 15
  • Improving calcium Bioavailability: Strategies, challenges, and future perspectives
    JA Barbosa-Nuñez, H Espinosa-Andrews, JN Haro-González, ...
    Food Bioscience 68, 106718 , 2025
    2025
    Citations: 10
  • Histochemistry, total phenolic content and antioxidant activity in leaf and wood of Litsea glaucescens Kunth (Lauraceae)
    NA Tapia-Torres, C de la Paz-Pérez-Olvera, A Román-Guerrero, ...
    Madera y bosques 20 (3), 125-137 , 2014
    2014
    Citations: 10
  • Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract
    JG Báez-González, MM Gallegos-Garza, CT Gallardo-Rivera, ...
    Foods 13 (19), 3184 , 2024
    2024
    Citations: 9
  • Evaluation of an ionic calcium fiber supplement and its impact on bone health preservation in a dietary calcium deficiency mice model
    SE Herrera-Rodríguez, E García-Márquez, E Padilla-Camberos, ...
    Nutrients 14 (3), 422 , 2022
    2022
    Citations: 9
  • Stabilizing oil-in-water emulsions with yam bean (Pachyrhizus erosus L. urban) solids
    Y Carrera, E García-Márquez, E Aguirre-Mandujano, ...
    Revista mexicana de ingeniería química 13 (2), 447-456 , 2014
    2014
    Citations: 9