Lista de obras - Jesús Fernando Ayala-Zavala

AVG and GA₃ prevent preharvest fruit drop and enhance postharvest quality of 'BRS 189' cashew

scientific article

Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables.

artículo científico publicado en 2017

Antimicrobial Properties of Teas and Their Extracts in vitro

artículo científico publicado en 2015

Antioxidant Enrichment and Antimicrobial Protection of Fresh‐Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation ⬇️

artículo científico publicado el 23 de septiembre de 2010

Antioxidant activity and diffusion of catechin and epicatechin from antioxidant active films made of poly(L-lactic acid).

artículo científico publicado en 2012

Antioxidant and antifungal potential of methanol extracts of Phellinus spp. from Sonora, Mexico

scientific article published on 16 November 2011

Antioxidant and antimicrobial activity of extract on overall quality and shelf life of pork patties stored under refrigeration

artículo científico publicado en 2018

Biological activities of Agave by-products and their possible applications in food and pharmaceuticals.

artículo científico publicado en 2017

Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables.

artículo científico publicado en 2016

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic at Planktonic and Biofilm Levels

artículo científico publicado en 2018

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

artículo científico

Edible coatings as encapsulating matrices for bioactive compounds: a review.

artículo científico

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

artículo científico publicado en 2012

Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria.

artículo científico publicado en 2017

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics

artículo científico publicado en 2019

Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils.

artículo científico publicado en 2009

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

scientific article published on 16 August 2019

Galactomannan-carnauba wax coating improves the antioxidant status and reduces chilling injury of ‘Paluma’ guava

scientific article

Genotypic variation in tomatoes affecting processing and antioxidant attributes.

artículo científico

High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?

artículo científico publicado en 2008

Maintaining antioxidant potential of fresh fruits and vegetables after harvest

artículo científico publicado en 2015

Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system.

artículo científico publicado en 2010

Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes

artículo científico publicado en 2016

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

artículo científico publicado en 2015

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents.

artículo científico publicado en 2014

Phenolic compounds: their journey after intake.

artículo científico

Physico-Chemical and Antiadhesive Properties of Poly(Lactic Acid)/Grapevine Cane Extract Films against Food Pathogenic Microorganisms

artículo científico publicado en 2020

Polar Fractionation Affects the Antioxidant Properties of Methanolic Extracts from Species of Genus Phellinus Quel. (Higher Basidiomycetes)

artículo científico publicado en 2012

Potential of medicinal plants as antimicrobial and antioxidant agents in food industry: a hypothesis

artículo científico publicado en 2014

Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes

scientific article published on 15 November 2019

Synergistic mode of action of catechin, vanillic and protocatechuic acids to inhibit the adhesion of uropathogenic Escherichia coli on silicone surfaces

scientific article published on 25 October 2019

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants ⬇️

artículo científico publicado el 1 de enero de 2011

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

artículo científico publicado en 2015

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

artículo científico publicado en 2018

Virulence of Pseudomonas aeruginosa exposed to carvacrol: alterations of the Quorum sensing at enzymatic and gene levels

artículo científico publicado en 2019

Lista de obras de Jesús Fernando Ayala-Zavala

AVG and GA₃ prevent preharvest fruit drop and enhance postharvest quality of 'BRS 189' cashew

Antibacterial and antioxidant properties of grape stem extract applied as disinfectant in fresh leafy vegetables.

Antimicrobial Properties of Teas and Their Extracts in vitro

Antioxidant Enrichment and Antimicrobial Protection of Fresh‐Cut Fruits Using Their Own Byproducts: Looking for Integral Exploitation ⬇️

Antioxidant activity and diffusion of catechin and epicatechin from antioxidant active films made of poly(L-lactic acid).

Antioxidant and antifungal potential of methanol extracts of Phellinus spp. from Sonora, Mexico

Antioxidant and antimicrobial activity of extract on overall quality and shelf life of pork patties stored under refrigeration

Biological activities of Agave by-products and their possible applications in food and pharmaceuticals.

Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables.

Comparison of Single and Combined Use of Catechin, Protocatechuic, and Vanillic Acids as Antioxidant and Antibacterial Agents against Uropathogenic at Planktonic and Biofilm Levels

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion

Edible coatings as encapsulating matrices for bioactive compounds: a review.

Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages

Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria.

Effects of ripening on the in vitro antioxidant capacity and bioaccessibility of mango cv. 'Ataulfo' phenolics

Enhancing safety and aroma appealing of fresh-cut fruits and vegetables using the antimicrobial and aromatic power of essential oils.

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

Galactomannan-carnauba wax coating improves the antioxidant status and reduces chilling injury of ‘Paluma’ guava

Genotypic variation in tomatoes affecting processing and antioxidant attributes.

High relative humidity in-package of fresh-cut fruits and vegetables: advantage or disadvantage considering microbiological problems and antimicrobial delivering systems?

Maintaining antioxidant potential of fresh fruits and vegetables after harvest

Optimizing the use of garlic oil as antimicrobial agent on fresh-cut tomato through a controlled release system.

Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products

Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents.

Phenolic compounds: their journey after intake.

Physico-Chemical and Antiadhesive Properties of Poly(Lactic Acid)/Grapevine Cane Extract Films against Food Pathogenic Microorganisms

Polar Fractionation Affects the Antioxidant Properties of Methanolic Extracts from Species of Genus Phellinus Quel. (Higher Basidiomycetes)

Potential of medicinal plants as antimicrobial and antioxidant agents in food industry: a hypothesis

Quercetin repressed the stress response factor (sigB) and virulence genes (prfA, actA, inlA, and inlC), lower the adhesion, and biofilm development of L. monocytogenes

Synergistic mode of action of catechin, vanillic and protocatechuic acids to inhibit the adhesion of uropathogenic Escherichia coli on silicone surfaces

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants ⬇️

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Virulence of Pseudomonas aeruginosa exposed to carvacrol: alterations of the Quorum sensing at enzymatic and gene levels