Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Beatriz Pérez Armendáriz"'
Autor:
Gabriel Salazar Robles, Luis Ricardo Hernández, Yagul Pedraza Pérez, Zaida Nelly Juárez, Maricela Rodríguez Acosta, Beatriz Pérez Armendáriz, Elizabeth Bautista Rodríguez, Elie Girgis El Kassis
Publikováno v:
Electronic Journal of Biotechnology, Vol 60, Iss , Pp 58-69 (2022)
Background: Palmitoleic acid is a fatty acid that possesses nutritional, health, and industrial applications. However, it accumulates in the seed oil of few plant species that often lack agronomic value. A bioinformatics approach was developed as a c
Externí odkaz:
https://doaj.org/article/cc3ba49739dd47adacefdcc9e48f47c6
Características y situación actual de la apicultura en las regiones Sur y Sureste de Jalisco, México
Autor:
Francisca Contreras-Escareño, Beatriz Pérez Armendáriz, Carlos M. Echazarreta, Judith Cavazos Arroyo, José Octavio Macías-Macías, José María Tapia-González
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 4, Iss 3, Pp 387-398 (2013)
La apicultura mexicana es una actividad milenaria con importantes aportaciones en el ámbito económico, social y ecológico de las regiones productoras. Sin embargo las propuestas de innovación tecnológica en este sector se desconocen. El objetivo
Externí odkaz:
https://doaj.org/article/b086d0e1ec80483799dac07d169bfb23
Características y situación actual de la apicultura en las regiones Sur y Sureste de Jalisco, México
Autor:
Francisca Contreras Escareño, Beatriz Pérez Armendáriz, Carlos M. Echazarreta, Judith Cavazos Arroyo, José Octavio Macías-Macías, José María Tapia González
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 4, Iss 3 (2014)
La apicultura mexicana es una actividad milenaria con importantes aportaciones en el ámbito económico, social y ecológico de las regiones productoras. Sin embargo las propuestas de innovación tecnológica en este sector se desconocen. El objetivo
Externí odkaz:
https://doaj.org/article/73f6f535525f4c638e261a705748f4d2
Autor:
Victoria Conde-Avila, Carlos Peña, Beatriz Pérez-Armendáriz, Octavio Loera, Carmen Martínez Valenzuela, José Belisario Leyva Morales, Pedro de Jesús Bastidas Bastidas, Holjes Salgado-Lugo, Luis Daniel Ortega Martínez
Publikováno v:
AMB Express, Vol 11, Iss 1, Pp 1-19 (2021)
Abstract This study aimed to evaluate the growth, respiratory activity, and biodegradation of chlorpyrifos in cultures of Azotobacter vinelandii ATCC 12837. A strategy based on the modification of culture media and aeration conditions was carried out
Externí odkaz:
https://doaj.org/article/ecbffa6b2cc24ff2be58ec5bfcbb3718
Autor:
Leonel Cuamatzin-García, Paola Rodríguez-Rugarcía, Elie Girgis El-Kassis, Georgina Galicia, María de Lourdes Meza-Jiménez, Ma. del Rocío Baños-Lara, Diego Salatiel Zaragoza-Maldonado, Beatriz Pérez-Armendáriz
Publikováno v:
Microorganisms, Vol 10, Iss 6, p 1151 (2022)
Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associati
Externí odkaz:
https://doaj.org/article/faae8ac0244f4b968e61efde265c3ca3
Autor:
Verónica Reyes-García, Alfonso Totosaus, Lourdes Pérez-Chabela, Zaida Nelly Juárez, Gabriel Abraham Cardoso-Ugarte, Beatriz Pérez-Armendáriz
Publikováno v:
Applied Sciences, Vol 11, Iss 23, p 11322 (2021)
Tamarillo is an alternative for the consumption of food with high added value through various technological methodologies with nutritional quality and low cost, generating an economic impact on society. The objective of this research was to evaluate
Externí odkaz:
https://doaj.org/article/06e8ac33264c4244885bc03b86770b03
Autor:
Berenice Negrete-Romero, Claudia Valencia-Olivares, Gloria Andrea Baños-Dossetti, Beatriz Pérez-Armendáriz, Gabriel Abraham Cardoso-Ugarte
Publikováno v:
Fermentation, Vol 7, Iss 4, p 289 (2021)
The growing interest in the consumption and study of traditionally fermented food worldwide has led to the development of numerous scientific investigations that have focused on analyzing the microbial and nutritional composition and the health effec
Externí odkaz:
https://doaj.org/article/289c5ea83bcd4640ac83ee82b8699c91
Autor:
El-Kassis, Ana Rosa Huezo-Sánchez, Eva Mariel Ortega-Rodríguez, Beatriz Pérez-Armendáriz, Elie Girgis
Publikováno v:
Fermentation; Volume 9; Issue 6; Pages: 564
Pulque is a traditional Mexican fermented beverage associated with numerous health benefits. Over time, there has been considerable interest in studying the bacterial diversity of pulque, and microbial characterization has been carried out using trad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::7ee67db80528c748d5389c677dd4dec4
Autor:
Guadalupe Velázquez-Vázquez, Beatriz Pérez-Armendáriz, Verónica Rodríguez Soria, Anabella Handal-Silva, Luis Daniel Ortega
Publikováno v:
Caryologia. 75:99-107
Sambucus canadensis is used in traditional medicine mainly in indigenous communities as an anti-inflammatory, antiviral, to treat cough, fever and other ailments, however, its use must be validated on scientific bases. The aim of this study was to ev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56aa71f225dd1f0df1bab8a0c1e59810
https://doi.org/10.36253/caryologia-1307
https://doi.org/10.36253/caryologia-1307
Autor:
Ramón Valdivia Alcalá, Beatriz Pérez Armendáriz, Y. Roxana Valdés Castro, Yesica Mayett Moreno
Publikováno v:
Agricultura Sociedad y Desarrollo. 18:1-24
En la presente investigación se exponen las razones que justifican estimar valores económicos de atributos en inocuidad alimentaria para el jitomate orgánico (Solanum lycopersicum). El problema central de la investigación fue conocer las preferen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d4c5faf694e0a1cdc72e45c1a0732aa
https://doi.org/10.22231/asyd.v18i1.1424
https://doi.org/10.22231/asyd.v18i1.1424