The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable AntioxidantsH. Palafox-Carlos, Gustavo A. González‐Aguilar, J. Fernando Ayala‐Zavala|Journal of Food Science|2011Cited by 671
Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An OverviewJoana Gil-Chávez, Gustavo A. González‐Aguilar, José A. Villa-Rodríguez et al.|Comprehensive Reviews in Food Science and Food Safety|2013Cited by 654
Agro-industrial potential of exotic fruit byproducts as a source of food additivesJ. Fernando Ayala‐Zavala, Gustavo A. González‐Aguilar, Violeta Vega-Vega et al.|Food Research International|2011Cited by 610
Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruitJ. Fernando Ayala‐Zavala, Gustavo A. González‐Aguilar, Shiow Y. Wang et al.|LWT|2004Cited by 440
Phenolic compounds: their journey after intakeGustavo R. Velderrain‐Rodríguez, Gustavo A. González‐Aguilar, H. Palafox-Carlos et al.|Food & Function|2013Cited by 392