J
Jesús Fernando Ayala-Zavala
Researcher at Universidad Autónoma de Ciudad Juárez
Publications - 110
Citations - 4012
Jesús Fernando Ayala-Zavala is an academic researcher from Universidad Autónoma de Ciudad Juárez. The author has contributed to research in topics: DPPH & Chemistry. The author has an hindex of 24, co-authored 95 publications receiving 3022 citations.
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Journal ArticleDOI
The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants
TL;DR: The purpose of the present review is to compile and analyze evidence relating to the association between dietary fiber and antioxidants, and the physical and chemical interactions that modulate their release from the chyme in the gastrointestinal tract.
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Agro-industrial potential of exotic fruit byproducts as a source of food additives
Jesús Fernando Ayala-Zavala,Violeta Vega-Vega,C. Rosas-Domínguez,H. Palafox-Carlos,Jose A. Villa-Rodriguez,Mohammed Wasim Siddiqui,Jorge Dávila-Aviña,Gustavo A. González-Aguilar +7 more
Journal ArticleDOI
Phenolic compounds: their journey after intake
Gustavo R. Velderrain-Rodríguez,H. Palafox-Carlos,Abraham Wall-Medrano,Jesús Fernando Ayala-Zavala,C-Y. Oliver Chen,Maribel Robles-Sánchez,Humberto Astiazarán-García,Emilio Alvarez-Parrilla,Gustavo A. González-Aguilar +8 more
TL;DR: Factors accounting for variation in PCs bioavailability are discussed because this information is crucial for validation of the health benefits of PCs and their mechanism of action.
Journal ArticleDOI
Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion
A. E. Quirós-Sauceda,H. Palafox-Carlos,Sonia G. Sáyago-Ayerdi,Jesús Fernando Ayala-Zavala,Luis A. Bello-Pérez,Emilio Alvarez-Parrilla,L.A. de la Rosa,Aarón F. González-Córdova,Gustavo A. González-Aguilar +8 more
TL;DR: Evidence relating to the use of dietary fiber and phenolic compounds to enhance technological and nutritional properties of foods and hypothesize some of the possible effects in the gut after their ingestion are compiled and analyzed.
Journal ArticleDOI
Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products
Isela Rodriguez-Garcia,Brenda A. Silva-Espinoza,Luis A Ortega-Ramirez,Juan Manuel Leyva,Md. W. Siddiqui,Manuel Reynaldo Cruz-Valenzuela,Gustavo A. González-Aguilar,Jesús Fernando Ayala-Zavala +7 more
TL;DR: The present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.