Improving Health and Nutrition through Bioactive Compounds

Maira Rubi Segura Campos is the lead research professor at the Faculty of Chemistry Engineering and the coordinator of the Institutional Postgraduate in Chemical and Biochemical Sciences at the Autonomous University of Yucatan, Mérida, Mexico. She has authored 115 articles in national and international journals, 61 book chapters, 12 books, and 41 memoirs. She has also taught more than 170 courses at the pre-and postgraduate level and has actively participated in 170 national and international academic events.

1. Groundnut and tree nuts: an outstanding source of healthy oils and phytochemicals
2. Profiling of essential oils by direct non-destructive methods: FTIR and DART mass spectrometry
3. Bioactive components of coffee according to the degree of roasting
4. Citrus flavonoids-based delivery systems as ingredients in functional foods
5. Phaseolus vulgaris as a source of peptides and biofunctional compounds
6. Chickpea proteins: purification, identification methods and implications in health
7. Bioactive peptides as food preservatives: sources, extraction, and applications
8. Application of traditional Mexican medicine in COVID-19 outpatients
9. The bioavailability of phytochemicals and its relationship with health benefits on metabolic syndromes (General title Bioavailability x bioactivity of phytochemicals)
10. Microencapsulation as an effective technology for the incorporation of chia oil in processed food
11. Edible flowers as sources of bioactive compounds
12. Phenolic compounds, cytotoxic activity and classification of tropical fruits from southeast Mexico
13. Pro-health benefits of Spinochromes, marine polyphenols, from sea urchins
14. Medicinal plants suitable as additives for aquaculture
15. Obtaining and application biocompounds from chia seeds
16. Effect of simulated gastrointestinal digestion on protein derivatives from Mucuna pruriens (Velvet Bean) with potential protective and antioxidant activity
17. Development of a functional edible coating based on starch and moringa extract for the conservation of minimally processed chicozapote (Achras sapota)
18. Goji berries phytochemical reasons to be qualified as a functional food
19. Bioactive compounds of fruit and vegetables and its coproducts in the development of dairy functional products
20. Bioactive compounds of Plinia peruviana and Sicana odorifera, authoctons fruits from Paraguay with nutraceuticals properties
21. Phytochemicals and medicinal plants: extraction, purification, and identification methods.
22. The nutraceutical properties of C-phycocyanin: an antioxidant perspective.
23. Bioactive compounds and functional foods of superfoods
24. Antioxidant and antimicrobial mechanisms of carotenoids and phenolic compounds present in natural foods
25. Bioaccessibility, bioavailability and bioactivity of phenolic compounds from cereals and legumes