Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Gabriela Ruiz-Montañez"'
Autor:
Pedro Ulises Bautista-Rosales, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Guadalupe Luna-Solano, Montserrat Calderón-Santoyo
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
Blackberry (Rubus sp.) juice was fermented using four different strains of Saccharomyces cerevisiae (Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduatio
Externí odkaz:
https://doaj.org/article/0d61d6ba34c84420b4de9d61eb4a7f27
Autor:
Juan Arturo Ragazzo-Sánchez, Jenit Margarita Lerma-Torres, Liliana Hernández-Vázquez, Montserrat Calderón-Santoyo, Arturo Navarro-Ocaña, Gabriela Ruiz-Montañez
Publikováno v:
Journal of Food Science and Technology. 56:4625-4631
High biological value compounds are very important in the food and pharmaceutical sectors. The leading research interests are seeking efficient methods for extracting these substances. The objective of this study was to evaluate different extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::566bd19d92edb31a60c9270bdb15c5de
https://doi.org/10.1007/s13197-019-03909-0
https://doi.org/10.1007/s13197-019-03909-0
Autor:
Jenit Margarita, Lerma-Torres, Arturo, Navarro-Ocaña, Montserrat, Calderón-Santoyo, Liliana, Hernández-Vázquez, Gabriela, Ruiz-Montañez, Juan Arturo, Ragazzo-Sánchez
Publikováno v:
J Food Sci Technol
High biological value compounds are very important in the food and pharmaceutical sectors. The leading research interests are seeking efficient methods for extracting these substances. The objective of this study was to evaluate different extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::783cec3fa4cb5e093694b49945a2a262
https://pubmed.ncbi.nlm.nih.gov/31686694
https://pubmed.ncbi.nlm.nih.gov/31686694
Autor:
Darvin Ervey Jimenez-Sánchez, Montserrat Calderón-Santoyo, Laetitia Picart-Palmade, Dominique Chevalier-Lucia, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez
Publikováno v:
Journal of Dispersion Science and Technology
Journal of Dispersion Science and Technology, Taylor & Francis, 2019, 40 (10), pp.1507-1515. ⟨10.1080/01932691.2019.1566923⟩
Journal of Dispersion Science and Technology, Taylor & Francis, 2019, 40 (10), pp.1507-1515. ⟨10.1080/01932691.2019.1566923⟩
The aim of the article was to develop stable and safe eco-friendly microcapsules and evaluate their physicochemical properties and their efficiency to protect a jackfruit extract. Eco-friendly microcapsules were produced by ultrasound and spray dryin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8266e952d21e4bf104ec236f28ed3486
https://hal.archives-ouvertes.fr/hal-02330238
https://hal.archives-ouvertes.fr/hal-02330238
Autor:
Carlos Arturo Velázquez-Contreras, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez, Carmen María López-Saiz, Arturo Navarro-Ocaña, Armando Burgos-Hernández, M. Calderón-Santoyo
Publikováno v:
Food Chemistry. 175:409-416
The present focused on the study of the antimutagenic and antiproliferative potential of pulp Jackfruit (Artocarpus heterophyllus Lam) extract, using Salmonella typhimurium tester strains TA98 and TA100 with metabolic activation (S9) and a cancer cel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4561ecdd28b3ec88172832b9b6a5afdd
https://doi.org/10.1016/j.foodchem.2014.11.122
https://doi.org/10.1016/j.foodchem.2014.11.122
Autor:
M. Calderón-Santoyo, Arturo Navarro-Ocaña, G. Velázquez-de la Cruz, J. A. Ramírez de León, Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez
Publikováno v:
Food Chemistry. 159:267-272
Bioactive compounds have become very important in the food and pharmaceutical markets leading research interests seeking efficient methods for extracting these bioactive substances. The objective of this research is to implement preparative scale obt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3db58786bba153eb6741937314dd874
https://doi.org/10.1016/j.foodchem.2014.03.009
https://doi.org/10.1016/j.foodchem.2014.03.009
Autor:
Juan Arturo Ragazzo-Sánchez, Gabriela Ruiz-Montañez, Rosa Isela Ortiz-Basurto, Montserrat Calderón-Santoyo, Guadalupe Luna-Solano, Pedro Ulises Bautista-Rosales
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
The Scientific World Journal
The Scientific World Journal
Blackberry (Rubussp.) juice was fermented using four different strains ofSaccharomyces cerevisiae(Vitilevure-CM4457, Enoferm-T306, ICV-K1, and Greroche Rhona-L3574) recognized because of their use in the wine industry. A medium alcoholic graduation s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fb4bcca4dfd85be6da6bd8ce36e10e5
https://doaj.org/article/0d61d6ba34c84420b4de9d61eb4a7f27
https://doaj.org/article/0d61d6ba34c84420b4de9d61eb4a7f27