Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Gabriela Cáez"'
Autor:
Helen Mier-Giraldo MSc, Luis Eduardo Díaz-Barrera MSc, PhD, Lucy Gabriela Delgado-Murcia PhD, Manuel Fernando Valero-Valdivieso PhD, Gabriela Cáez-Ramírez MSc, PhDc
Publikováno v:
Journal of Evidence-Based Complementary & Alternative Medicine, Vol 22 (2017)
It was purposed to evaluate the biological potential of ethanol and isopropanol crude extracts of ripe Physalis peruviana fruits. Cytotoxic and immunomodulatory effects of the expression of interleukin-6, interleukin-8, and monocyte chemoattractant p
Externí odkaz:
https://doaj.org/article/deaeadd25ed74bbaa71c9e63e7a12e68
Publikováno v:
Scientia Agropecuaria, Vol 3, Iss 2, Pp 117-122 (2012)
Scallion (Allium fistulosum) is a highly perishable green vegetable due to its moisture content, its high metabolic rate and their poor conditions of post-harvest during to harvest and transport. The objective of this research was to determine the
Externí odkaz:
https://doaj.org/article/e0f18f0051b943aab3c2d9a5b9ad481e
Publikováno v:
Scientia Agropecuaria, Vol 3, Iss 2, Pp 117-122 (2012)
La cebolla de rama (Allium fistulosum) es una hortaliza altamente perecedera debido a su contenido de humedad, a su elevada tasa metabólica y al deficiente manejo poscosecha al cosecharla y transportarla. El objetivo de esta investigación fue deter
Externí odkaz:
https://doaj.org/article/9e4ca6b679584ea694a8d72b552ec79c
Autor:
Liliana Alamilla-Beltrán, Gabriela Cáez-Ramírez, Humberto Hernández-Sánchez, Santiago García-Pinilla, Gustavo F. Gutiérrez-López, Evangelina García-Armenta
Publikováno v:
Drying Technology. 39:77-89
Upon popping, corn kernels undergo substantial dehydration. Initial moisture content of the kernel, popping method and temperature determine the final quality, and physical characteristics of the f...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::12444b5889640c6a456e14550d70f2df
https://doi.org/10.1080/07373937.2019.1695626
https://doi.org/10.1080/07373937.2019.1695626
Autor:
Ramírez, Gabriela Cáez1, Téllez-Medina, Darío Iker2, García-Armenta, Evangelina2,3, Gutiérrez-López, Gustavo Fidel2 gusfgl@gmail.com
Publikováno v:
International Journal of Food Properties. 2017 Supplement, Vol. 20, pS177-S189. 13p. 2 Diagrams, 1 Chart, 7 Graphs.
Publikováno v:
Journal of food scienceREFERENCES. 85(6)
Papaya fruit, widely consumed around the world, is mechanically and structurally affected by several enzymatic processes during ripening, where pectin methylesterase plays a key role. Hence, the aim of this work was to evaluate possible correlations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d8c04bcee793e4c96a78f7bb5bdbea1
https://pubmed.ncbi.nlm.nih.gov/32497329
https://pubmed.ncbi.nlm.nih.gov/32497329
Publikováno v:
Journal of Food Engineering. 216:107-119
Senescence prompted after cutting and environmental exposure was evaluated in fresh cut papaya in two ripening stages and two tissue locations by confocal laser scanning microscopy and digital image analysis to stablishing tissue structural stability
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ca80ae27759ac50a4d620f9b8625ba7
https://doi.org/10.1016/j.jfoodeng.2017.08.004
https://doi.org/10.1016/j.jfoodeng.2017.08.004
Publikováno v:
Food Nanoscience and Nanotechnology ISBN: 9783319135953
Fruit ripening is a biochemical process that involves irreversible physiological changes leading to senescence. Freshness and quality of fruit depend on the texture, appearance and sensory attributes, which are determined by several biotic and abioti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::015bb0b0f9ee836a94a2d659f4bdb712
https://doi.org/10.1007/978-3-319-13596-0_16
https://doi.org/10.1007/978-3-319-13596-0_16
Publikováno v:
Scientia Agropecuaria; Vol. 3 No. 2 (2012): April-June; 117-122
Scientia Agropecuaria; Vol. 3 Núm. 2 (2012): Abril-Junio; 117-122
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU
Scientia Agropecuaria, Vol 3, Iss 2, Pp 117-122 (2012)
Scientia Agropecuaria; Vol. 3 Núm. 2 (2012): Abril-Junio; 117-122
Revistas Universidad Nacional de Trujillo
Universidad Nacional de Trujillo
instacron:UNITRU
Scientia Agropecuaria, Vol 3, Iss 2, Pp 117-122 (2012)
Scallion (Allium fistulosum) is a highly perishable green vegetable due to its moisture content, its high metabolic rate and their poor conditions of post-harvest during to harvest and transport. The objective of this research was to determine the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e54dfac3d9e13358aa01b4bc0527f38
https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/75
https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/75