Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ana L. Ramos"'
Autor:
Hélio Moreira, Luís P. Ferreira, Nuno O. Fernandes, Francisco J. G. Silva, Ana L. Ramos, Paulo Ávila
Publikováno v:
Mathematics, Vol 11, Iss 20, p 4288 (2023)
To ensure the safety of passengers concerning virus propagation, such as COVID-19, and keep the turnaround time at low levels, airlines should seek efficient aircraft boarding strategies in terms of both physical distancing and boarding times. This s
Externí odkaz:
https://doaj.org/article/af24414a94734557939970f655e1f7f0
Autor:
Ana L. Ramos, Cláudia Varandas, Henrique Cabrita, Claúdia Pereira, Dina Escaleira, Edgar Mesquita, João Valença, Susana Moreira
Publikováno v:
Health Science Reports, Vol 5, Iss 4, Pp n/a-n/a (2022)
Externí odkaz:
https://doaj.org/article/f190bc3deb814c0598cedfe7b95a30d5
Autor:
Guillermo Espinosa-Acosta, Ana L. Ramos-Jacques, Gustavo A. Molina, Jose Maya-Cornejo, Rodrigo Esparza, Angel R. Hernandez-Martinez, Itari Sánchez-González, Miriam Estevez
Publikováno v:
Molecules, Vol 23, Iss 11, p 2744 (2018)
Anthocyanins are used for food coloring due their low toxicity and health benefits. They are extracted from different sources, but black carrot has higher anthocyanin content compared with common fruits and vegetables. Here, we study alcoholic anthoc
Externí odkaz:
https://doaj.org/article/1807c7e8ff8440d0b900d93ac6c5ff93
Publikováno v:
Innovations in Bio-Inspired Computing and Applications ISBN: 9783030962982
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66c75931ce15046fb2c77cb6b4d77dcf
https://doi.org/10.1007/978-3-030-96299-9_19
https://doi.org/10.1007/978-3-030-96299-9_19
Autor:
Juan Ornelas-Paz, Vrani Ibarra-Junquera, Jaime David Pérez-Martínez, Luis M. Tapia-Vargas, José de Jesús Ornelas-Paz, Saúl Ruiz-Cruz, Alfonso A. Gardea-Béjar, Elhadi M. Yahia, Ana L. Ramos-Aguilar, Claudio Rios-Velasco
Publikováno v:
Biotecnia. 21:154-162
Mexico is the largest producer, exporter and consumer of avocados (Persea americana Mill) in the world. The demand for this fruit in some non-producing countries is currently high. The main motivation for this fruit’s consumption is its exquisite t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::614bee8b6d91b4083d4aad435e04d3ce
https://doi.org/10.18633/biotecnia.v21i3.1047
https://doi.org/10.18633/biotecnia.v21i3.1047
Autor:
Luis M. Tapia-Vargas, Juan Ornelas-Paz, Elhadi M. Yahia, José de Jesús Ornelas-Paz, Saúl Ruiz-Cruz, Ana L. Ramos-Aguilar, Claudio Rios-Velasco, Alfonso A. Gardea-Béjar, Pilar Escalante-Minakata
Publikováno v:
Food research international (Ottawa, Ont.). 140
The peels of ripe fruit of 'Hass' and 'Hass' type (HT) avocado cultivars were evaluated for phytochemical composition and other attributes. Peels represented from 8.78 to 14.11% of fruit weight. Their color ranged from homogeneous black to black with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09ff7bd6eddb97667f3de12d39a013bb
https://pubmed.ncbi.nlm.nih.gov/33648254
https://pubmed.ncbi.nlm.nih.gov/33648254
Autor:
Pilar Escalante-Minakata, Ana L. Ramos-Aguilar, Elhadi M. Yahia, Luis M. Tapia-Vargas, Alfonso A. Gardea-Béjar, Juan Ornelas-Paz, Jaime David Pérez-Martínez, José de Jesús Ornelas-Paz, Claudio Rios-Velasco
Publikováno v:
Food chemistry. 354
The physicochemical properties, including nutrient and bioactive compound compositions, in fruit of four creole avocados (CA) from Mexico were determined and compared with those of 'Hass' fruit. 'Hass' pulp and some CA pulps contained similar concent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d83904b9ce4f6a0bd007f76b668c461
https://pubmed.ncbi.nlm.nih.gov/33761337
https://pubmed.ncbi.nlm.nih.gov/33761337
Autor:
Jaime Reyes-Hernández, Claudio Rios-Velasco, Emilio Ochoa-Reyes, Jaime David Pérez-Martínez, José de Jesús Ornelas-Paz, Vrani Ibarra-Junquera, Paul Baruk Zamudio-Flores, Claudia I. Victoria-Campos, Ana L. Ramos-Aguilar
Publikováno v:
LWT. 86:465-472
The impact of processing at industrial scale on properties of apple juice and pectin fractions extracted from the generated pomace is scarcely known. In this study, apple juice was collected at selected steps of the industrial production process and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::907e584c273085fee9978f67cdf13ec8
https://doi.org/10.1016/j.lwt.2017.08.030
https://doi.org/10.1016/j.lwt.2017.08.030
Autor:
Claudio Rios-Velasco, Vrani Ibarra-Junquera, Elhadi M. Yahia, Luis M. Tapia-Vargas, Saúl Ruiz-Cruz, Juan Ornelas-Paz, Alfonso A. Gardea-Béjar, Ana L. Ramos-Aguilar, José de Jesús Ornelas-Paz
Publikováno v:
Journal of Food Composition and Analysis. 97:103796
The pulp of ripe fruit of Hass and fourteen Hass type (HT) avocado cultivars was evaluated for phytochemical and nutrient composition. All HT fruit had similar appearance to that of Hass, however, the ripening rate of most HT fruit was generally fast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09df6363daa10519981aa47a4fc5e1a5
https://doi.org/10.1016/j.jfca.2020.103796
https://doi.org/10.1016/j.jfca.2020.103796
Autor:
Miriam Estevez, A. R. Hernández-Martínez, Gustavo A. Molina, Ana L Ramos-Jacques, Guillermo Espinosa-Acosta, Rodrigo Esparza, Itari Sánchez-González, J. Maya-Cornejo
Publikováno v:
Molecules, Vol 23, Iss 11, p 2744 (2018)
Molecules
Volume 23
Issue 11
Molecules
Volume 23
Issue 11
Anthocyanins are used for food coloring due their low toxicity and health benefits. They are extracted from different sources, but black carrot has higher anthocyanin content compared with common fruits and vegetables. Here, we study alcoholic anthoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51974932222b80f81d07f337e8f5f41f
https://www.mdpi.com/1420-3049/23/11/2744
https://www.mdpi.com/1420-3049/23/11/2744