Vrani Junquera-Ibarra

Km. 9 Carretera Coquimatlán Colima. C.P. 28400
Coquimatlan, COL 28400, Mexico

Last Updated: 09/26/2026

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Found 16 publications

Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.

Basic Physicochemical Properties of Pectin from Underutilized Chili Peppers Subjected to Different Heating Regimes.

Journal: Foods (Basel, Switzerland)

Published: December 01, 2025

Evolutionary timeline of a modeled cell.

Evolutionary timeline of a modeled cell.

Journal: Journal of theoretical biology

Published: March 08, 2022

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits.

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits.

Journal: Food chemistry

Published: July 07, 2021

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.

Structuration, elastic properties scaling, and mechanical reversibility of candelilla wax oleogels with and without emulsifiers.

Journal: Food research international (Ottawa, Ont.)

Published: January 12, 2019

Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.

Comparative study of the banana pulp browning process of 'Giant Dwarf' and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties.

Journal: 3 Biotech

Published: September 07, 2017

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

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

Journal: Food research international (Ottawa, Ont.)

Published: November 02, 2016

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity.

Journal: Applied biochemistry and biotechnology

Published: February 15, 2016

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus.

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus.

Journal: Applied biochemistry and biotechnology

Published: November 13, 2015

Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.

Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage.

Journal: Journal of food science and technology

Published: January 23, 2015

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.

The effect of ripening, heat processing and frozen storage on the in vitro bioaccessibility of capsaicin and dihydrocapsaicin from Jalapeño peppers in absence and presence of two dietary fat types.

Journal: Food chemistry

Published: October 27, 2014

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

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

Journal: Carbohydrate polymers

Published: February 15, 2014

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

Journal: Journal of agricultural and food chemistry

Published: September 20, 2013

Showing 1-12 of 16

Last Updated: 09/26/2026