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	Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production Natali Hernández-Parada , Oscar González-Ríos , Mirna Leonor Suárez-Quiroz , Zorba Josué Hernández-Estrada , Claudia Yuritzi Figueroa-Hernández Microorganisms, 2023, 11 (1), pp.109. ⟨10.3390/microorganisms11010109⟩ Article dans une revue hal-03937781v1
	Effect of the water content and the lengthening of fatty acids chain on the iCALB ‐catalyzed esterification in deep eutectic solvents Lorena Maurente , Nicolás Callejas , Elisa Volonterio , Bruno Baréa , Nathalie Barouh Journal of the American Oil Chemists' Society, In press, pp.1-11. ⟨10.1002/aocs.12784⟩ Article dans une revue hal-04288317v1
	Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency Nathalie Barouh , Claire Bourlieu-Lacanal , Maria Cruz Figueroa-Espinoza , Erwann Durand , Pierre Villeneuve Comprehensive Reviews in Food Science and Food Safety, 2022, 21 (1), pp.642-688. ⟨10.1111/1541-4337.12867⟩ Article dans une revue hal-03474641v1
	Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation Oscar Lombo Vidal , Millena Cristina Barros Santos , Ana Paula Batista , Fernanda Franceschi Andrigo , Bruno Barea Journal of Food Engineering, 2022, 312, pp.110744. ⟨10.1016/j.jfoodeng.2021.110744⟩ Article dans une revue hal-03336139v1
	Polyphenol lipophilisation: a suitable tool for the valorisation of natural by‐products Claudia Grajeda-Iglesias , Maria Cruz Figueroa-Espinoza , Nathalie Barouh , Laila‐nayzzel Muñoz-Castellanos , Erika Salas International Journal of Food Science and Technology, 2022, 57 (11), pp.6935-6947. ⟨10.1111/ijfs.15730⟩ Article dans une revue hal-03906128v1
	Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions Tayse Ferreira Ferreira da Silveira , Mickaël Laguerre , Claire Bourlieu-Lacanal , Jérôme Lecomte , Erwann Durand LWT - Food Science and Technology, 2021, 141, pp.110892. ⟨10.1016/j.lwt.2021.110892⟩ Article dans une revue hal-03140416v1
	Investigation on the Double CutOff Phenomenon Observed in Protocatechuic Acid and Its Alkyl Esters under Various CAT-Based Assays Natthaporn Phonsatta , Claudia Grajeda-Iglesia , Maria Cruz Figueroa-Espinoza , Bruno Barea , Jérôme J. Lecomte Journal of Agricultural and Food Chemistry, 2020, 68 (35), pp.9568-9575. ⟨10.1021/acs.jafc.0c03825⟩ Article dans une revue hal-02940057v1
	Biomolecules extraction from coffee and cocoa by‐ and co‐products using deep eutectic solvents Bani Mariana Ruesgas Ramon , Mirna L Suárez‐quiroz , Oscar González‐ríos , Bruno Barea , Guillaume Cazals Journal of the Science of Food and Agriculture, 2020, 100 (1), pp.81-91. ⟨10.1002/jsfa.9996⟩ Article dans une revue hal-02373218v1
	Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products Bani Mariana Ruesgas-Ramón , Maria-Cruz Figueroa-Espinoza , Erwann Durand , Mirna L. Suárez-Quiroz , Oscar González-Ríos Food and Function, 2019, 10 (10), pp.6882-6891. ⟨10.1039/C9FO01528K⟩ Article dans une revue hal-02330239v1
	Conjugated Autoxidizable Triene‐Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil‐in‐Water Emulsions Natthaporn Phonsatta , Pairoj Luangpituksa , Maria Cruz Figueroa-Espinoza , Jérôme Lecomte , Erwann Durand European Journal of Lipid Science and Technology, 2019, 121 (1), pp.1800239. ⟨10.1002/ejlt.201800239⟩ Article dans une revue hal-03906149v1
	Bio-sourced porous cellulose microfibrils from coffee pulp for wastewater treatment Mounir El Achaby , Mariana Ruesgas-Ramón , Nour-El Houda Fayoud , Maria-Cruz Figueroa-Espinoza , Vera Trabadelo Cellulose, 2019, 26 (6), pp.3873-3889. ⟨10.1007/s10570-019-02344-w⟩ Article dans une revue hal-02154426v1
	Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay Erwann Durand , Yu Zhao , Maria Cruz Figueroa-Espinoza , Bani Mariana Ruesgas‐ramón , Samantha Lamy European Journal of Lipid Science and Technology, 2019, 121 (5), ⟨10.1002/ejlt.201800419⟩ Article dans une revue hal-02617904v1
	New highly hydrated cellulose microfibrils with a tendril helical morphology extracted from agro-waste material: application to removal of dyes from waste water M. El Achaby , N. Fayoud , Maria-Cruz Figueroa-Espinoza , H. Ben Youcef , A. Aboulkas RSC Advances, 2018, 8 (10), pp.5212-5224. ⟨10.1039/C7RA10239A⟩ Article dans une revue hal-01837530v1
	Toxicity of natural deep eutectic solvent betaine: Glycerol in rats Melha Benlebna , Bani Mariana Ruesgas Ramon , Béatrice Bonafos , Gilles Fouret , François Casas Journal of Agricultural and Food Chemistry, 2018, 66 (24), pp.6205-6212. ⟨10.1021/acs.jafc.8b01746⟩ Article dans une revue hal-01837673v1
	Eleostearic Phospholipids as Probes to Evaluate Antioxidants Efficiency against Liposomes Oxidation Erwann Durand , André Delavault , Claire Bourlieu , Jérôme Lecomte , Bruno Barea Chemistry and Physics of Lipids, 2017, 209, pp.19-28. ⟨10.1016/j.chemphyslip.2017.10.006⟩ Article dans une revue hal-01837483v1
	Isolation of green coffee chlorogenic acids using activated carbon Mirna Leonor Suarez-Quiroz , Angelina Alonso Campos , Gerardo Valerio Alfaro , Oscar Gonzalez-Rios , Pierre Villeneuve Journal of Food Composition and Analysis, 2014, 33 (1), pp.55-58. ⟨10.1016/j.jfca.2013.10.005⟩ Article dans une revue hal-01223544v1
	The use of lipases as biocatalysts for the epoxidation of fatty acids and phenolic compounds Chahinaz Aouf Aouf , Erwann E. Durand , Jérôme J. Lecomte , Maria-Cruz M.-C. Figueroa-Espinoza , Eric E. Dubreucq Green Chemistry, 2014, 16 (4), pp.1740-1754. ⟨10.1039/c3gc42143k⟩ Article dans une revue hal-00966603v1
	Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox Mickaël Laguerre , Luis J. López Giraldo , Jérôme J. Lecomte , Maria-Cruz Figueroa-Espinoza , Bruno Barea Journal of Agricultural and Food Chemistry, 2009, 57 (23), pp.11335-11342. ⟨10.1021/jf9026266⟩ Article dans une revue hal-02662861v1
	Phenolic acids enzymatic lipophilization Maria-Cruz Figueroa-Espinoza , Pierre P. Villeneuve Journal of Agricultural and Food Chemistry, 2005, 53 (8), pp.2779-2787. ⟨10.1021/jf0484273⟩ Article dans une revue hal-02681200v1
	Enzymatic solubilization of arabinoxylans from native, extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolyzing enzymes M.C. Figueroa-Espinoza , C. Poulsen , J.B. Soe , M.R. Zargahi , Xavier X. Rouau Journal of Agricultural and Food Chemistry, 2004, 52 (13), pp.4240-4249. ⟨10.1021/jf034809h⟩ Article dans une revue hal-02676495v1
	Enzymatic oxidative cross-linking between feruloylated arabinoxylans and proteins: A review M.C. Figueroa-Espinoza , Marie Helene Morel , Xavier X. Rouau Research Advances in Agricultural and Food Chemistry, 2000, 1, pp.73-79 Article dans une revue hal-02694615v1
	Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase M.C. Figueroa-Espinoza , Marie Helene Morel , Anne Surget , M. Asther , Serge Moukha Food Hydrocolloids, 1999, 13, pp.65-71. ⟨10.1016/S0268-005X(98)00072-1⟩ Article dans une revue hal-02694668v1
	Effet de l'acide férulique et de la laccase sur les constituants de la pâte au cours du pétrissage E. Labat , M.C. Figueroa Espinoza , Marie Helene Morel , Xavier X. Rouau Industries des Céréales, 1999, 111, pp.53 Article dans une revue hal-02692007v1
	Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation M.C. Figueroa-Espinoza , Marie Helene Morel , Anne Surget , Xavier X. Rouau Journal of the Science of Food and Agriculture, 1999, 79, pp.460-463. ⟨10.1002/(SICI)1097-0010(19990301)79:3<460::AID-JSFA268>3.0.CO;2-7⟩ Article dans une revue hal-02697523v1
	Effect of cysteinyl caffeic acid, caffeic acid, and L-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase M.C. Figueroa-Espinoza , Xavier X. Rouau Journal of Agricultural and Food Chemistry, 1999, 47, pp.497-503. ⟨10.1021/jf980723q⟩ Article dans une revue hal-02697078v1
	Effect of lysine, tyrosine, cysteine, and glutathione on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase M.C. Figueroa-Espinoza , M.H. Morel , Xavier X. Rouau Journal of Agricultural and Food Chemistry, 1998, 46 (7), pp.2583-2589. ⟨10.1021/jf970977w⟩ Article dans une revue hal-02695940v1
	Oxidative cross-linking of pentosans by a fungal laccase and horseradish peroxidase: Mechanism of linkage between feruloylated arabinoxylans M.C. Figueroa-Espinoza , Xavier X. Rouau Cereal Chemistry, 1998, 75 (2), pp.259-265. ⟨10.1094/CCHEM.1998.75.2.259⟩ Article dans une revue hal-02694669v1

	Lipophilized Antioxidants Maria Cruz Figueroa-Espinoza , Claire Bourlieu , Erwann Durand , Jérôme Lecomte , Pierre Villeneuve Encyclopedia of Food Chemistry, Elsevier, pp.193-201, 2019, Reference Module in Food Science, ⟨10.1016/B978-0-08-100596-5.21673-9⟩ Chapitre d'ouvrage hal-02965052v1

	Etude de la réticulation oxydative d'arabinoxylanes feruloyles et de protéines par voie enzymatique M.C. Figueroa-Espinoza Sciences du Vivant [q-bio]. Université Montpellier 2 (Sciences et Techniques), 1998. Français. ⟨NNT : ⟩ Thèse tel-02842679v1

Maria Cruz FIGUEROA ESPINOZA

Présentation

Publications

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Effect of the water content and the lengthening of fatty acids chain on the iCALB ‐catalyzed esterification in deep eutectic solvents

Tocopherols as antioxidants in lipid‐based systems: The combination of chemical and physicochemical interactions determines their efficiency

Active packaging films containing antioxidant extracts from green coffee oil by-products to prevent lipid oxidation

Polyphenol lipophilisation: a suitable tool for the valorisation of natural by‐products

Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

Investigation on the Double CutOff Phenomenon Observed in Protocatechuic Acid and Its Alkyl Esters under Various CAT-Based Assays

Biomolecules extraction from coffee and cocoa by‐ and co‐products using deep eutectic solvents

Identification and quantification of phytoprostanes and phytofurans of coffee and cocoa by- and co-products

Conjugated Autoxidizable Triene‐Based (CAT and ApoCAT) Assays: Their Practical Application for Screening of Crude Plant Extracts with Antioxidant Functions in Relevant to Oil‐in‐Water Emulsions

Bio-sourced porous cellulose microfibrils from coffee pulp for wastewater treatment

Evaluation of Antioxidant Activity and Interaction with Radical Species Using the Vesicle Conjugated Autoxidizable Triene (VesiCAT) Assay

New highly hydrated cellulose microfibrils with a tendril helical morphology extracted from agro-waste material: application to removal of dyes from waste water

Toxicity of natural deep eutectic solvent betaine: Glycerol in rats

Eleostearic Phospholipids as Probes to Evaluate Antioxidants Efficiency against Liposomes Oxidation

Isolation of green coffee chlorogenic acids using activated carbon

The use of lipases as biocatalysts for the epoxidation of fatty acids and phenolic compounds

Chain length affects antioxidant properties of chlorogenate esters in emulsion: the cutoff theory behind the polar paradox

Phenolic acids enzymatic lipophilization

Enzymatic solubilization of arabinoxylans from native, extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolyzing enzymes

Enzymatic oxidative cross-linking between feruloylated arabinoxylans and proteins: A review

Attempt to cross-link feruloylated arabinoxylans and proteins with a fungal laccase

Effet de l'acide férulique et de la laccase sur les constituants de la pâte au cours du pétrissage

Oxidative cross-linking of wheat arabinoxylans by manganese peroxidase. Comparison with laccase and horseradish peroxidase. Effect of cysteine and tyrosine on gelation

Effect of cysteinyl caffeic acid, caffeic acid, and L-dopa on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase

Effect of lysine, tyrosine, cysteine, and glutathione on the oxidative cross-linking of feruloylated arabinoxylans by a fungal laccase

Oxidative cross-linking of pentosans by a fungal laccase and horseradish peroxidase: Mechanism of linkage between feruloylated arabinoxylans

Lipophilized Antioxidants

Etude de la réticulation oxydative d'arabinoxylanes feruloyles et de protéines par voie enzymatique