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Features
Assistant
AI grounded in research
Search
Full-text citation search
Collections
Organize and monitor papers
All Features →
Integrations
MCP
Connect AI agents to Scite
API
Programmatic data access
Holdings
Full-text via your library
Zotero Plugin
Citation data in Zotero
Browser Extension
Citation badges anywhere
All Integrations →
Data
Rankings
Pricing
Log In
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Braulio Cervantes‐Paz
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20
Publications
539
Citation Statements Received
1,701
Citation Statements Given
How they've been cited
743
37
498
4
How they cite others
1,841
151
1,539
11
Affiliations
Centro de Investigación en Alimentación y Desarrollo
,
Autonomous University of San Luis Potosí
Publications
Order By: Most citations
Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses
Cervantes‐Paz
1
,
Yahia
2
2021
Comp Rev Food Sci Food Safe
Abstract
Show
106
4
93
0
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Cite
Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening
Cervantes‐Paz
1
,
Yahia
2
,
de Jesús Ornelas‐Paz
3
et al.
2014
Food Chemistry
112
6
60
2
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Cite
Effects of pectin on lipid digestion and possible implications for carotenoid bioavailability during pre-absorptive stages: A review
Cervantes‐Paz
1
,
Ornelas‐Paz
2
,
Ruíz‐Cruz
3
et al.
2017
Food Research International
117
0
68
0
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Cite
Associations between whole peripheral blood fatty acids and DNA methylation in humans
de la Rocha
1
,
Pérez-Mojica
2
,
León
3
et al.
2016
Sci Rep
Abstract
Show
51
10
37
1
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Cite
Effect of ripening and heat processing on the physicochemical and rheological properties of pepper pectins
Ramos-Aguilar
1
,
Ornelas‐Paz
2
,
Ruíz‐Cruz
3
et al.
2015
Carbohydrate Polymers
49
8
35
0
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Cite
Absorption of Carotenoids and Mechanisms Involved in Their Health-Related Properties
Cervantes‐Paz
1
,
Victoria-Campos
2
,
Ornelas‐Paz
3
2016
Abstract
Show
34
0
42
0
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Cite
Chemistry, Stability, and Biological Actions of Carotenoids
Yahia
1
,
de Jesús Ornelas‐Paz
2
,
Emanuelli
3
et al.
2017
62
0
39
0
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Cite
Effect of Heat Processing on the Profile of Pigments and Antioxidant Capacity of Green and Red Jalapeño Peppers
Cervantes‐Paz
1
,
Yahia
2
,
Ornelas‐Paz
3
et al.
2012
J. Agric. Food Chem.
Abstract
Show
45
2
33
1
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Cite
1
2
3