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  1. Optimizing the Hydrogen Peroxide Concentration During Soaking and the Germination Time: A Simple Strategy to Modify Phenolic Content and Enhance Antioxidant Capacity in Runner Bean Sprouts

    Article • Polish Journal of Food and Nutrition Sciences, February 2026, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

    PhD Edith-Oliva Cuevas-Rodriguez

  2. An Optimized Chickpea Protein Hydrolysate Exerts Long-Term Antihypertensive Effects and Upregulates ACE2 and Mas1 Gene Expression in Spontaneously Hypertensive Rats

    Article • Foods, October 2025, MDPI AG

    PhD Edith-Oliva Cuevas-Rodriguez

  3. Phytosynthesis of gold nanoparticles using hydrolysable tannins from R. palmeri as reductant and capping agent and their cytotoxic activity

    Article • Journal of Berry Research, September 2025, SAGE Publications

    PhD Edith-Oliva Cuevas-Rodriguez

  4. Efecto de la adición de harina de lenteja en el contenido nutricional y polifenoles en tortillas de maíz azul

    Article • Revista Bio Ciencias, April 2025, Revista Bio Ciencias

    PhD Edith-Oliva Cuevas-Rodriguez

  5. Exogenous application of chemical elicitors affects crop yield and nutraceutical potential of yellow summer squash ( Cucurbita pepo L. var. cylindrica ) fruits

    Article • New Zealand Journal of Crop and Horticultural Science, January 2025, Taylor & Francis

    PhD Edith-Oliva Cuevas-Rodriguez

  6. Fortification of functional foods using legumes: a strategy to improve the nutritional and nutraceutical characteristics and health benefits

    Article • January 2025, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  7. Alcalase-Based Chickpea (Cicer arietinum L.) Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats

    Article • Foods, April 2024, MDPI AG

    PhD Edith-Oliva Cuevas-Rodriguez

  8. Morphological and Nutritional Characterization of Wild Edible Blackberries (Rubus spp.) from Sinaloa, Mexico

    Article • Journal of the Mexican Chemical Society, February 2024, Sociedad Quimica de Mexico, A.C.

    PhD Edith-Oliva Cuevas-Rodriguez

  9. Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

    Article • ACS Food Science & Technology, October 2023, American Chemical Society (ACS)

    PhD Edith-Oliva Cuevas-Rodriguez

  10. Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

    Article • Foods, August 2022, MDPI AG

    PhD Edith-Oliva Cuevas-Rodriguez

  11. Functional gluten-free beverage elaborated from whole quinoa and defatted chia extruded flours: antioxidant and antihypertensive potentials

    Article • Acta Universitaria, June 2022, University of Guanajuato

    PhD Edith-Oliva Cuevas-Rodriguez

  12. Alimento funcional para adultos mayores producido por extrusión a partir de granos integrales de maíz/frijol común

    Article • Acta Universitaria, November 2021, University of Guanajuato

    PhD Edith-Oliva Cuevas-Rodriguez

  13. Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

    Article • Legume Science, March 2021, Wiley

    PhD Edith-Oliva Cuevas-Rodriguez

  14. Isoflavones from black chickpea (Cicer arietinum L) sprouts with antioxidant and antiproliferative activity

    Article • Saudi Journal of Biological Sciences, January 2021, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  15. In vitro gastrointestinal digestion impact on stability, bioaccessibility and antioxidant activity of polyphenols from wild and commercial blackberries (Rubus spp.)

    Article • Food & Function, January 2021, Royal Society of Chemistry

    PhD Edith-Oliva Cuevas-Rodriguez

  16. Improving Polyphenolic Compounds: Antioxidant Activity in Chickpea Sprouts through Elicitation with Hydrogen Peroxide

    Article • Foods, December 2020, MDPI AG

    PhD Edith-Oliva Cuevas-Rodriguez

  17. Bioactive compounds and Antioxidants in berries, cereals and legumes

    Article • Journal of Berry Research, June 2020, IOS Press

    PhD Edith-Oliva Cuevas-Rodriguez

  18. Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

    Article • Journal of Functional Foods, January 2020, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  19. Characterization of tannins from two wild blackberries (Rubus spp) by LC–ESI–MS/MS, NMR and antioxidant capacity

    Article • Journal of Food Measurement & Characterization, May 2019, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  20. Assessing the Sensitizing and Allergenic Potential of the Albumin and Globulin Fractions from Amaranth (Amaranthus hypochondriacus) Grains before and after an Extrusion Process

    Article • Medicina, March 2019, MDPI AG

    PhD Edith-Oliva Cuevas-Rodriguez

  21. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds

    Article • Plant Foods for Human Nutrition, February 2019, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  22. Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

    Article • Food Science and Technology, December 2018, FapUNIFESP (SciELO)

    PhD Edith-Oliva Cuevas-Rodriguez

  23. EFFECT OF OPTIMAL GERMINATION CONDITIONS ON ANTIOXIDANT ACTIVITY, PHENOLIC CONTENT AND FATTY ACIDS AND AMINO ACIDS PROFILES OF Moringa oleifera SEEDS

    Article • Revista Mexicana de Ingeniería Química, December 2018, Universidad Autonoma Metropolitana

    PhD Edith-Oliva Cuevas-Rodriguez

  24. In vitro digestion properties of native isolated starches from Mexican blue maize (Zea mays L.) landrace

    Article • LWT, July 2018, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  25. Optimal germination condition impacts on the antioxidant activity and phenolic acids profile in pigmented desi chickpea (Cicer arietinum L.) seeds

    Article • Journal of Food Science and Technology, November 2017, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  26. Amaranth Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats

    Article • Molecules, November 2017, MDPI AG

    PhD Edith-Oliva Cuevas-Rodriguez

  27. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess

    Article • Plant Foods for Human Nutrition, September 2017, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  28. Production of Bio-ethylene From Wastes of Microalgae to Biodiesel Biorefinery

    Article • Waste and Biomass Valorization, September 2017, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez, Dr. Lorenzo A. Picos Corrales

  29. Phenolic Acids Profiles and Cellular Antioxidant Activity in Tortillas Produced from Mexican Maize Landrace Processed by Nixtamalization and Lime Extrusion Cooking

    Article • Plant Foods for Human Nutrition, August 2017, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  30. Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts

    Article • Food Chemistry, July 2017, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  31. Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces

    Article • LWT, May 2016, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  32. Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process

    Article • Journal of Cereal Science, May 2016, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  33. Physical, Compositional, and Wet-Milling Characteristics of Mexican Blue Maize (Zea mays L.) Landrace

    Article • Cereal Chemistry, September 2015, Wiley

    PhD Edith-Oliva Cuevas-Rodriguez

  34. Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

    Article • International Journal of Food Sciences and Nutrition, July 2015, Taylor & Francis

    PhD Edith-Oliva Cuevas-Rodriguez

  35. Increasing the Antioxidant Activity, Total Phenolic and Flavonoid Contents by Optimizing the Germination Conditions of Amaranth Seeds

    Article • Plant Foods for Human Nutrition, June 2014, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  36. Solid-state bioconversion of chickpea (Cicer arietinumL.) byRhizopus oligosporusto improve total phenolic content, antioxidant activity and hypoglycemic functionality

    Article • International Journal of Food Sciences and Nutrition, March 2014, Taylor & Francis

    PhD Edith-Oliva Cuevas-Rodriguez

  37. Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

    Article • Plant Foods for Human Nutrition, May 2012, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  38. Inhibition of Pro-inflammatory Responses and Antioxidant Capacity of Mexican Blackberry (Rubus spp.) Extracts

    Article • Journal of Agricultural and Food Chemistry, September 2010, American Chemical Society (ACS)

    PhD Edith-Oliva Cuevas-Rodriguez

  39. Characterization of Anthocyanins and Proanthocyanidins in Wild and Domesticated Mexican Blackberries (Rubus spp.)

    Article • Journal of Agricultural and Food Chemistry, June 2010, American Chemical Society (ACS)

    PhD Edith-Oliva Cuevas-Rodriguez

  40. Nixtamalized Instant Flour from Corn (Zea mays L.) Meal: Optimization of Nixtamalization Conditions

    Article • Cereal Chemistry, January 2009, Wiley

    PhD Edith-Oliva Cuevas-Rodriguez

  41. Tempeh flour from chickpea (Cicer arietinum L.) nutritional and physicochemical properties

    Article • Food Chemistry, January 2008, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  42. Nutritional properties of tempeh flour from quality protein maize (Zea mays L.)

    Article • LWT, December 2006, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  43. The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

    Article • International Journal of Food Science & Technology, August 2006, Wiley

    PhD Edith-Oliva Cuevas-Rodriguez

  44. Quality protein maize (Zea mays L.) tempeh flour through solid state fermentation process

    Article • LWT, February 2004, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez

  45. Solid state fermentation process for producing chickpea(Cicer arietinum L) tempeh flour. Physicochemical and nutritional characteristics of the product

    Article • Journal of the Science of Food and Agriculture, January 2004, Wiley

    PhD Edith-Oliva Cuevas-Rodriguez

  46. Nixtamalized Flour From Quality Protein Maize (Zea mays L). Optimization of Alkaline Processing

    Article • Plant Foods for Human Nutrition, January 2004, Springer Science + Business Media

    PhD Edith-Oliva Cuevas-Rodriguez

  47. Instant flour from quality protein maize (Zea mays L). Optimization of extrusion process

    Article • LWT, November 2003, Elsevier

    PhD Edith-Oliva Cuevas-Rodriguez