Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Dalia Isabel Sánchez-Machado"'
Autor:
Dalia Isabel Sánchez-Machado, Anahí Maldonado-Cabrera, Jaime López-Cervantes, Blayra Maldonado-Cabrera, Andrés Francisco Chávez-Almanza
Publikováno v:
International Journal of Pharmaceutics: X, Vol 5, Iss , Pp 100175- (2023)
Electrospun chitosan nanofibers (QSNFs) enhance the healing process by mimicking skin structure and function. The aim of this study was to analyze the therapeutic effects of QSNFs application on animal skin wounds to identify a potential direction fo
Externí odkaz:
https://doaj.org/article/e4bb7c4431ac4938bae70ffad610c5e3
Autor:
Omar Alejandro Parada-Flores, Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Benjamín Ramírez-Wong, Olga Nydia Campas-Baypoli, María del Rosario Martínez-Macias, Ana Aglahe Escárcega-Galaz, Reyna Guadalupe Sánchez-Duarte
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 22, Iss 2, Pp 89-97 (2023)
The Asteraceae family includes species used for food or medicinal remedies, one of which is Lagascea decipiens, which is native to the Sierra Madre Occident in Mexico. Because this plant has not been previously characterized, its biochemical componen
Externí odkaz:
https://doaj.org/article/7d5afa36026a47b0975e7e9f383ffe38
Autor:
David Servín de la Mora-López, Tomás Jesús Madera-Santana, Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Jesús Fernando Ayala-Zavala, Herlinda Soto-Valdez
Publikováno v:
Polímeros, Vol 33, Iss 3 (2023)
Abstract Biomaterials developed with biopolymers contribute to the healing process of healthy or diabetic patients. The objective of the present study was to evaluate the effect of honey incorporation (0.3, 0.6, and 1.2 g/100 mL) in chitosan/collagen
Externí odkaz:
https://doaj.org/article/4b7fa4e1160f4f628998fcf7e36018ae
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 456-460 (2008)
This work describes a simple, rapid, and reliable HPLC method for the determination of organic acids in fermented shrimp waste. Lactic, acetic and citric acids were quantified by HPLC with UV detection, on a 250×4.6 mm Extrasil ODS 5-μm column, mob
Externí odkaz:
https://doaj.org/article/927b45a4c39049cf986e21670c318e92
Autor:
Rocio Janeth Aguilar‐Ruiz, Dalia Isabel Sánchez‐Machado, María del Rosario Martinez‐Macias, Jaime López‐Cervantes, Omar Nateras‐Ramírez, Olga Nydia Campas‐Baypoli, Yedidia Villegas‐Peralta
Publikováno v:
Aquaculture Research. 53:5239-5252
Autor:
Julio Armando Anduro-Jordan, Ignacio Eduardo Maldonado-Mendoza, Alejandro Miguel Figueroa-López, María del Refugio Torres-Vitela, Olga Nydia Campas-Baypoli, Dalia Isabel Sánchez-Machado, Ernesto Uriel Cantú-Soto
Publikováno v:
Veterinaria México OA. 9
Escherichia coli is one of the most important bacteria associated with the consumption of meat products causing human disease, with bovines as the main reservoir for this organism. Microbiological quality of raw meat sampled at slaughterhouses was ev
Autor:
Karen Lilián Hernández-Ruiz, Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Olga Nydia Campas-Baypoli, Angie Araí Quintero-Guerrero, Maria de Lourdes Grijalva-Delgado, Andrés Francisco Chávez-Almanza
Publikováno v:
Food Bioscience. 53:102658
Autor:
Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, Ana Aglahe Escárcega-Galaz, Benjamín Ramírez-Wong, Gabriela Servín de la Mora-López, María del Rosario Martínez-Macias
Publikováno v:
Food Bioactive Ingredients ISBN: 9783030902988
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc695f7b375b7bccf906f683ad364301
https://doi.org/10.1007/978-3-030-90299-5_2
https://doi.org/10.1007/978-3-030-90299-5_2
Autor:
Karen Lilián Hernández-Ruiz, Jaime López-Cervantes, Dalia Isabel Sánchez-Machado, María del Rosario Martínez-Macias, Ma. Araceli Correa-Murrieta, Ana Sanches-Silva
Publikováno v:
Sustainable Chemistry and Pharmacy. 28:100726
Autor:
Dalia Isabel Sánchez-Machado, Benjamín Ramírez-Wong, Beatriz Montaño-Leyva, Raquel Alejandra Ortiz-Cruz, Jaime López-Cervantes, Patricia Isabel Torres-Chávez, Ana Irene Ledesma-Osuna
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas. 24
El salvado de sorgo posee una alta capacidad antioxidante debido a su elevado contenido de compuestos fenólicos. Durante el decorticado del grano para la obtención del salvado, pueden presentarse reacciones de oxidación lipídica que deterioran su