| Lutein as a functional food ingredient: Stability and bioavailability MO Becerra, LM Contreras, MH Lo, JM Díaz, GC Herrera Journal of Functional Foods 66, 103771, 2020 | 219 | 2020 |
| Biological potential of protein hydrolysates and peptides from common bean (Phaseolus vulgaris L.): A review DA Luna-Vital, L Mojica, EG de Mejía, S Mendoza, G Loarca-Piña Food Research International 76, 39-50, 2015 | 207 | 2015 |
| Bean cultivars (Phaseolus vulgaris L.) have similar high antioxidant capacity, in vitro inhibition of α-amylase and α-glucosidase while diverse phenolic composition and … L Mojica, A Meyer, MA Berhow, EG de Mejía Food Research International 69, 38-48, 2015 | 191 | 2015 |
| Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential L Mojica, M Berhow, EG de Mejia Food chemistry 229, 628-639, 2017 | 186 | 2017 |
| Phycocyanin and phycoerythrin: Strategies to improve production yield and chemical stability M Hsieh-Lo, G Castillo, MA Ochoa-Becerra, L Mojica Algal Research 42, 101600, 2019 | 169 | 2019 |
| Optimization of enzymatic production of anti-diabetic peptides from black bean (Phaseolus vulgaris L.) proteins, their characterization and biological potential L Mojica, EG De Mejía Food & function 7 (2), 713-727, 2016 | 135 | 2016 |
| Impact of Commercial Precooking of Common Bean (Phaseolus vulgaris) on the Generation of Peptides, After Pepsin–Pancreatin Hydrolysis, Capable to Inhibit … L Mojica, K Chen, EG de Mejía Journal of Food Science 80 (1), H188-H198, 2015 | 132 | 2015 |
| Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes CA Moreno-Valdespino, D Luna-Vital, RM Camacho-Ruiz, L Mojica Food Research International 130, 108905, 2020 | 124 | 2020 |
| Characterization of peptides from common bean protein isolates and their potential to inhibit markers of type‐2 diabetes, hypertension and oxidative stress L Mojica, DA Luna‐Vital, E González de Mejía Journal of the Science of Food and Agriculture 97 (8), 2401-2410, 2017 | 99 | 2017 |
| Evaluation of the hypoglycemic potential of a black bean hydrolyzed protein isolate and its pure peptides using in silico, in vitro and in vivo approaches L Mojica, EG de Mejia, MÁ Granados-Silvestre, M Menjivar Journal of Functional Foods 31, 274-286, 2017 | 95 | 2017 |
| Characterization and Comparison of Protein and Peptide Profiles and their Biological Activities of Improved Common Bean Cultivars (Phaseolus vulgaris L.) from … L Mojica, EG de Mejía Plant Foods for Human Nutrition 70, 105-112, 2015 | 87 | 2015 |
| Technological applications of natural colorants in food systems: A review I Luzardo-Ocampo, AK Ramírez-Jiménez, J Yañez, L Mojica, ... Foods 10 (3), 634, 2021 | 85 | 2021 |
| Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage Y Aguilera, L Mojica, M Rebollo-Hernanz, M Berhow, EG De Mejía, ... Food chemistry 212, 561-570, 2016 | 85 | 2016 |
| Germination of Phaseolus vulgaris and alcalase hydrolysis of its proteins produced bioactive peptides capable of improving markers related to type-2 diabetes in vitro T de Souza Rocha, LMR Hernandez, L Mojica, MH Johnson, YK Chang, ... Food Research International 76, 150-159, 2015 | 73 | 2015 |
| Food-derived bioactive compounds with anti-aging potential for nutricosmetic and cosmeceutical products DF Hernandez, EL Cervantes, DA Luna-Vital, L Mojica Critical Reviews in Food Science and Nutrition 61 (22), 3740-3755, 2021 | 67 | 2021 |
| Bioactive Compounds, Antioxidant Activity, and Antinutritional Content of Legumes: A Comparison between Four Phaseolus Species M Alcázar-Valle, E Lugo-Cervantes, L Mojica, N Morales-Hernández, ... Molecules 25 (15), 3528, 2020 | 48 | 2020 |
| Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile MP Gianelli, V Salazar, L Mojica, M Friz Brazilian Archives of Biology and Technology 55, 603-612, 2012 | 46 | 2012 |
| Cocoa (Theobroma cacao L.) Seed Proteins’ Anti-Obesity Potential through Lipase Inhibition Using In Silico, In Vitro and In Vivo Models LJ Coronado-Cáceres, G Rabadán-Chávez, L Mojica, ... Foods 9 (10), 1359, 2020 | 38 | 2020 |
| Chia Seed (Salvia hispanica L.) Pepsin Hydrolysates Inhibit Angiotensin‐Converting Enzyme by Interacting with its Catalytic Site B San Pablo‐Osorio, L Mojica, JE Urías‐Silvas Journal of food science 84 (5), 1170-1179, 2019 | 37 | 2019 |
| Black Bean Anthocyanin-Rich Extract from Supercritical and Pressurized Extraction Increased In Vitro Antidiabetic Potential, While Having Similar Storage Stability M Hsieh-Lo, G Castillo-Herrera, L Mojica Foods 9 (5), 655, 2020 | 35 | 2020 |
Elvira de MejiaUniversity of IllinoisGeverifieerd e-mailadres voor illinois.edu
