Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Gonzalo D Álvarez-Ríos"'
Autor:
Carmen Julia Figueredo-Urbina, Gonzalo D Álvarez-Ríos, Mario Adolfo García-Montes, Pablo Octavio-Aguilar
Publikováno v:
PLoS ONE, Vol 16, Iss 7, p e0254376 (2021)
The agaves are plants of cultural importance which have been used by humans for about 10,000 years and about 40 specific uses. The most culturally and economically important of those uses are for the production of fermented (pulque) and distilled bev
Externí odkaz:
https://doaj.org/article/2875b1a394bd497195b497b619b635f8
Publikováno v:
Foods, Vol 9, Iss 3, p 361 (2020)
Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacán, in central-western Mexi
Externí odkaz:
https://doaj.org/article/879ed005566d4130bf0fd8b36a53ac13
Autor:
Ignacio Torres-García, América Minerva Delgado-Lemus, Alejandro Casas, Gonzalo D. Álvarez-Ríos, Selene Rangel-Landa, Raymundo Martínez-Jiménez, Carmen Julia Figueredo-Urbina, Ofelia Vargas-Ponce, Guadalupe Casarrubias-Hernández, Oassis Huerta-Galván, Dánae Cabrera-Toledo, Nancy Vázquez-Pérez
Publikováno v:
Ethnobotany of the Mountain Regions of Mexico ISBN: 9783030993566
Ethnobotany of the Mountain Regions of Mexico ISBN: 9783319770895
Ethnobotany of the Mountain Regions of Mexico ISBN: 9783319770895
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77eb1d126364bada1969ea368bfe7f39
https://doi.org/10.1007/978-3-030-99357-3_26
https://doi.org/10.1007/978-3-030-99357-3_26
Autor:
Amaranta Paz-Navarro, César I. Ojeda-Linares, Gonzalo D. Álvarez-Ríos, Mariana Vallejo, Alejandro Casas
Publikováno v:
Ethnobotany of the Mountain Regions of Mexico ISBN: 9783030993566
Ethnobotany of the Mountain Regions of Mexico ISBN: 9783319770895
Ethnobotany of the Mountain Regions of Mexico ISBN: 9783319770895
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b541b7d86101e555543b65680833b6b8
https://doi.org/10.1007/978-3-030-99357-3_21
https://doi.org/10.1007/978-3-030-99357-3_21
Publikováno v:
Botanical Sciences. 100:120-138
Background: Edible flowers are important food resources due to their high content of nutrients and bioactive compounds. In Mexico these resources have been part of the diet of indigenous and mestizo, and are also important sources of income for the f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24d4463461107bfe848a137cb9b5c98f
https://doi.org/10.17129/botsci.2831
https://doi.org/10.17129/botsci.2831
Autor:
Gonzalo D. Álvarez-Ríos, Alejandro Casas, Lucía Pérez-Volkow, Carmen J. Figueredo-Urbina, Juan de Dios Páramo-Gómez, Mariana Vallejo
Publikováno v:
Journal of Ethnic Foods. 9
Pulque is a fermented beverage prepared with the sap of agave species, consumed since pre-Hispanic times in Mexico. In the sixteenth century, spaces called pulquerías were established for the sale and consumption of pulque. The demand for pulque bec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a9ed458d741b4ca839862ed7114dec5
https://doi.org/10.1186/s42779-022-00155-2
https://doi.org/10.1186/s42779-022-00155-2
Autor:
Carmen Julia Figueredo-Urbina, Gonzalo D. Álvarez-Ríos, César I. Ojeda-Linares, Alejandro Casas, Luis Alfredo Islas, Patricia Lappe-Oliveras, Ignacio Torres-García, Mariana Vallejo, Gary Paul Nabhan
Publikováno v:
Foods, Vol 10, Iss 2390, p 2390 (2021)
Foods
Foods
Mexico is one of the main regions of the world where the domestication of numerous edible plant species originated. Its cuisine is considered an Intangible Cultural Heritage of Humanity and ferments are important components but have been poorly studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f058b0b658468df88b6c8e541bca3766
https://www.mdpi.com/2304-8158/10/10/2390
https://www.mdpi.com/2304-8158/10/10/2390
Autor:
Gonzalo D. Álvarez-Ríos, Alejandro Casas, Carmen Julia Figueredo-Urbina, Fernando Pacheco-Torres
Publikováno v:
Journal of Ethnobiology and Ethnomedicine, Vol 16, Iss 1, Pp 1-17 (2020)
Journal of Ethnobiology and Ethnomedicine
Journal of Ethnobiology and Ethnomedicine
BackgroundPulque is a fermented beverage prepared with sap ofAgavespecies in Mexico. Management of agaves for this purpose has motivated domestication of some species and high phenotypic variation that commonly causes uncertainty about the taxonomic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::390542c1d4309c98394c8322ebd478bb
https://doaj.org/article/9e41eea5331c48f8b06a2c407a32a4f6
https://doaj.org/article/9e41eea5331c48f8b06a2c407a32a4f6
Autor:
Mario Adolfo García-Montes, Gonzalo D. Álvarez-Ríos, Pablo Octavio-Aguilar, Carmen Julia Figueredo-Urbina
Publikováno v:
PLoS ONE, Vol 16, Iss 7, p e0254376 (2021)
PLoS ONE
PLoS ONE
Background: The agaves are plants of cultural importance that have been used by humans for about 10,000 years for about 40 specific uses, of which the most culturally and economically important are fermented (Pulque) and distilled beverages (Mescal).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a91a9e976bae1aff2012bcb074191108
https://doi.org/10.21203/rs.3.rs-143808/v1
https://doi.org/10.21203/rs.3.rs-143808/v1
Publikováno v:
Foods
Foods, Vol 9, Iss 3, p 361 (2020)
Volume 9
Issue 3
Foods, Vol 9, Iss 3, p 361 (2020)
Volume 9
Issue 3
Pulque is a beverage that has been prepared in Mexico since pre-Hispanic times from the fermented sap of more than 30 species of wild and domesticated agaves. We conducted studies in two communities of the state of Michoacá
n, in central-w
n, in central-w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8128ba40e0fd310f03fb768716db925d
http://europepmc.org/articles/PMC7143500
http://europepmc.org/articles/PMC7143500