Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Diego López-Salas"'
Autor:
Diego López-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodríguez-Buenfil
Publikováno v:
Foods, Vol 11, Iss 22, p 3618 (2022)
Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the ai
Externí odkaz:
https://doaj.org/article/229220757baa4624b186ac996097cdbd
Autor:
Julio Enrique Oney-Montalvo, Diego López-Salas, Emmanuel Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodríguez-Buenfil
Publikováno v:
Horticulturae, Vol 8, Iss 5, p 428 (2022)
The aim of this research was to evaluate the effect of soil on the concentration of the main volatile compounds in the Habanero pepper (Capsicum chinense Jacq.). Plants were cultivated in three soils named, corresponding to the Maya classification, a
Externí odkaz:
https://doaj.org/article/c985978f57be41aea959bc6d40bbde2b
Autor:
Diego López-Salas, Julio Enrique Oney-Montalvo, Emmanuel Ramírez-Rivera, Manuel Octavio Ramírez-Sucre, Ingrid Mayanin Rodríguez-Buenfil
Publikováno v:
Fermentation, Vol 8, Iss 5, p 219 (2022)
Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (Capsicum chinen
Externí odkaz:
https://doaj.org/article/ba65f087fa2c45db89ce55ce7ad36adc
Autor:
MANUEL OCTAVIO RAMIREZ SUCRE, Diego López Salas, Emmanuel de Jesús Ramírez-Rivera, Ingrid Rodriguez Buenfil, Julio Enrique Oney Montalvo
Publikováno v:
Foods; Volume 11; Issue 22; Pages: 3618
Habanero pepper is recognized for its appealing aroma and flavor. Lactic acid fermentation can improve these sensory properties, especially aroma, by the synthesis of volatile compounds, which might also increase the consumer preference. Thus, the ai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c8985d4ec19f95bd080d50aa33bd9e8
https://doi.org/10.3390/foods11223618
https://doi.org/10.3390/foods11223618
Autor:
MANUEL OCTAVIO RAMIREZ SUCRE, Diego López Salas, Emmanuel de Jesús Ramírez-Rivera, Ingrid Rodriguez Buenfil, Julio Enrique Oney Montalvo
Publikováno v:
Fermentation; Volume 8; Issue 5; Pages: 219
Lactiplantibacillus plantarum is a lactic acid bacterium that grows in different environments; this ability arises due to the variability within the species, which may be influenced by their origin. On the other hand, habanero pepper (Capsicum chinen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c01df56ceb95cb9ea438e0316d5edaf9
https://doi.org/10.3390/fermentation8050219
https://doi.org/10.3390/fermentation8050219
Autor:
MANUEL OCTAVIO RAMIREZ SUCRE, Diego López Salas, Emmanuel de Jesús Ramírez-Rivera, Ingrid Rodriguez Buenfil, Julio Enrique Oney Montalvo
Publikováno v:
Horticulturae; Volume 8; Issue 5; Pages: 428
The aim of this research was to evaluate the effect of soil on the concentration of the main volatile compounds in the Habanero pepper (Capsicum chinense Jacq.). Plants were cultivated in three soils named, corresponding to the Maya classification, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::348650e09f5fd985ad61f5dfa8e334a4
https://doi.org/10.3390/horticulturae8050428
https://doi.org/10.3390/horticulturae8050428