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Saúl Alberto Álvarez

Ancestral Food Sources Rich in Polyphenols, Their Metabolism, and the Potential Influence of Gut Microbiota in the Management of Depression and Anxiety
2022 · Saúl Alberto Álvarez, Nuria Elizabeth Rocha-Guzmán, et al. · Journal of Agricultural and Food Chemistry · 26
Techno-functional aspects of kombucha analogs formulated from mulberry coproducts
2024 · Pedro Hassiel Sariñana-Núñez, María José Rivas-Arreola, et al. · Food Chemistry · 19
Pressurized liquid extraction of oak leaf polyphenols: Solvent selection via Hansen parameters, antioxidant evaluation and monoamine-oxidase-a inhibition analysis
2024 · Saúl Alberto Álvarez, Nuria Elizabeth Rocha-Guzmán, et al. · Food Chemistry · 13
The Synergistic Effect of Quince Fruit and Probiotics (Lactobacillus and Bifidobacterium) on Reducing Oxidative Stress and Inflammation at the Intestinal Level and Improving Athletic Performance during Endurance Exercise
2023 · Karen Marlenne Herrera-Rocha, María Magdalena Manjarrez-Juanes, et al. · Nutrients · 9
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Analysis of Antioxidant Constituents of Filtering Infusions from Oak (Quercus sideroxyla Bonpl. and Quercus eduardii Trel.) and Yerbaniz (Tagetes lucida (Sweet) Voss) as Monoamine Oxidase Inhibitors
2023 · Saúl Alberto Álvarez, Nuria Elizabeth Rocha-Guzmán, et al. · Molecules · 9
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Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear ( Opuntia ficus‐indica L. Mill) peels
2021 · Saúl Alberto Álvarez, Nuria Elizabeth Rocha‐Guzmán, et al. · Journal of Food Processing and Preservation · 9
Apple Tepache fermented with tibicos: Changes in chemical profiles, antioxidant activity and inhibition of digestive enzymes
2021 · Sahian Enitze Velázquez‐Quiñones, Martha Rocío Moreno‐Jiménez, et al. · Journal of Food Processing and Preservation · 9
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Effects of oral administration of botanical extracts of oak leaves (Quercus sideroxyla Bonpl.) obtained by infusion and supercritical fluids
2025 · Saúl Alberto Álvarez, Nuria Elizabeth Rocha-Guzmán, et al. · Food Research International · 3
Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea
2025 · Aylín Araiza-Alvarado, Saúl Alberto Álvarez, et al. · Foods · 2
Process‐Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential
2026 · Joshua David Castro-Sánchez, Rosa Isela Ortiz-Basurto, et al. · International Journal of Food Science · 1
Works count: 10
Citation count: 100
H-index: 7
I10-index: 3
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