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Correo electrónico
- osorio-esquivel1@unicha.edu.mx
Grado Académico
- Doctorado en Ciencias Quimicobiológicas
- Maestría en Ciencias Quimicobiológicas
- Especialista en Fitoterapia
- Ingeniero en Alimentos
Línea de Investigación actual
- Extracción e Identificación de compuestos bioactivos de frutos y vegetales. Desarrollo de nuevos productos a base de alimentos regionales.
Últimas Publicaciones
Artículos
- Cortés-Viguri, V., Garduño-Siciliano, L., Ortiz-Moreno, L. & Sánchez Pardo, M.E. (2014). Hypolipidemic activity of microwave-dehydrated mango (mangifera indica L.) powder in mice fed a hypercholesterolemic diet. Journal of Biomedical Science and Engineering. 7: 809-817.
- Pahua-Ramos, M.E., Garduño-Siciliano, L., Dorantes-Alvarez, L., Chamorro-Cevallos, G., Herrera-Martínez, J., Osorio-Esquivel, O., Ortiz-Moreno, A. (2013). Reduced-calorie avocado paste attenuates metabolic factors associated with a hypercholesterolemic-high fructose diet in rats. Plant Foods for Human Nutrition. 69 (1): 18-24. ISSN Online 1573-9104.
- Chavez-Reyes, Y., Dorantes-Alvarez, L., Arrieta-Baez, D., Osorio-Esquivel, O.,Ortiz-Moreno, A. (2013). Polyphenol oxidase inactivation by microwave oven and its effect on phenolic profile of loquat (Eriobotrya japonica) fruit. Food and Nutrition Sciences. 4: 87-94. ISSN Online 2157-9458.
Libros
- Palma Orozco, G., Osorio-Esquivel, O. Nájera, H. (2016). Mango: Chemical Composition and Health Benefits. En Mango: Production, Properties and Health Benefits. Nova Science Publishers Inc., NY, USA. Páginas 33-45.
- Ortiz-Moreno, A., Palma-Orozco, G., Osorio-Esquivel, O. (2013). Cactus seeds: a source of biocompounds with functional activity. En “Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science”. Nova Science Publishers Inc., NY, USA. ISSN 978-1-62808-489-4.
- Osorio-Esquivel, O., Dorantes-Álvarez, L., Ortiz-Moreno, A. (2013).Physicochemical composition, biological activities and technological applications of avocado seeds.En “Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science”. Nova Science Publishers Inc., NY, USA. ISSN 978-1-62808-489-4.
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