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Ilce Gabriela Medina-Meza

Washington State University
Michigan State University

33

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709

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Fatty Acid and Antioxidant Composition of Conventional Compared to Pastured Eggs: Characterization of Conjugated Linoleic Acid and Branched Chain Fatty Acid Isomers in Eggs

2021
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Lipid profiling and dietary assessment of infant formulas reveal high intakes of major cholesterol oxidative product (7-ketocholesterol)

2021 Food Chemistry
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Evaluation of the Nutritional Quality of Ultra-Processed Foods (Ready to Eat + Fast Food): Fatty Acid Composition

2021 medRxiv
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Impact of Fermentation on the Phenolic Compounds and Antioxidant Activity of Whole Cereal Grains: A Mini Review

2020 Molecules
- Oluwafemi Ayodeji Adebo
- Ilce Gabriela Medina-Meza
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Phytosterols and their oxidative products in infant formula

2019 Journal of Food Process Engineering
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Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl)

2019 Food and Bioproducts Processing
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Metabolic fingerprinting unveils quinoa oil as a source of bioactive phytochemicals

2019 Food Chemistry
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Flavonoids Ability to Disrupt Inflammation Mediated by Lipid and Cholesterol Oxidation

2019 Advances in Experimental Medicine and Biology
- Carlo Barnaba
- Ilce Gabriela Medina-Meza
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Improved Physicochemical and Structural Properties of Blueberries by High Hydrostatic Pressure Processing

2019 Foods
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Enhancement of Fruit Technological Maturity and Alteration of the Flavonoid Metabolomic Profile in Merlot (Vitis vinifera L.) by Early Mechanical Leaf Removal

2018 Journal of Agricultural and Food Chemistry
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