Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Guadalupe I. Olivas"'
Autor:
Francisco J. MOLINA-CORRAL, Miguel ESPINO-DÍAZ, Juan L. JACOBO, Scott D. MATTINSON, John K. FELLMAN, David R. SEPÚLVEDA, Gustavo A. GONZÁLEZ-AGUILAR, Nora A. SALAS-SALAZAR, Guadalupe I. OLIVAS
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 49, Iss 1 (2021)
Apples have distinctive quality attributes that may be defined by environmental conditions of the geographical regions where fruits are cultivated, such as temperature, solar radiation, photoperiod, and photothermic units. A three-year study was cond
Externí odkaz:
https://doaj.org/article/e98ede222db445cdb435153e4d601fd7
Autor:
María Noemí Frías-Moreno, Rafael A. Parra-Quezada, Gustavo González-Aguilar, Jacqueline Ruíz-Canizales, Francisco Javier Molina-Corral, David R. Sepulveda, Nora Salas-Salazar, Guadalupe I. Olivas
Publikováno v:
Foods, Vol 10, Iss 5, p 953 (2021)
Raspberries are important sources of bioactive compounds, whose synthesis is influenced by the fertilization system and the maturity stage. This study evaluated the effect of organic and conventional fertilization systems on raspberries at three matu
Externí odkaz:
https://doaj.org/article/58f4f3c46e0b4f89b59ca289b7c673b0
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 4, Pp 375-394 (2016)
Flavour is a key quality att ribute of apples defined by volatile aroma compounds. Biosynthesis of aroma compounds involves metabolic pathways in which the main precursors are fatty and amino acids, and the main products are aldehydes, alcohols and e
Externí odkaz:
https://doaj.org/article/648bbd726b6045528a76ce2018c8166b
Autor:
Néstor Gutiérrez-Méndez, J.C. Amaro-Hernández, C. Rios-Velasco, Guadalupe I. Olivas, Carlos H. Acosta-Muñiz, D.R. Sepulveda
Publikováno v:
Journal of Dairy Science. 105:981-989
ABSTACT Rennet milk curds were prepared under 4 different temperature and acidity conditions. The development of different types of inter-protein chemical bonds (disulfide, hydrophobic, electrostatic, hydrogen, and calcium bridges) was monitored for
Autor:
Raul Chacon-Blanco, Edmundo Juarez-Enriquez, Guadalupe I. Olivas, Jorge Jiménez, D.R. Sepulveda
Publikováno v:
International Journal of Food Sciences and Nutrition. 73:407-414
Sucrose detection and discrimination thresholds were determined by conducting two alternative forced-choice tests with aqueous solutions. The standard models probit and logit, and non-linear were fitted to the empirical psychometric functions. 0, 7 a
Autor:
Jordi G. López‐Velázquez, Martha E. López‐López, Andrés Rubio‐Trías, Lidia E. Ayón‐Reyna, Denisse A. Díaz‐Corona, Guadalupe I. Olivas Orozco, Javier Molina‐Corral, Misael O. Vega‐García
Publikováno v:
Journal of Food Biochemistry. 46
Hot water treatment (HT) induces chilling injury (CI) tolerance in mango, but prolonged exposure to HT causes softening. In this sense, calcium salts stabilize the cell wall. Nevertheless, there is little information on the effect of HT combined with
Autor:
Juan Luis Jacobo-Cuellar, Maria Noemi Frías-Moreno, Rafael Ángel Parra-Quezada, Francisco Javier Molina-Corral, Jaqueline Ruíz-Carrizales, D.R. Sepulveda, Guadalupe I. Olivas, Gustavo A. González-Aguilar
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 603-614 (2021)
This study aimed to characterize the quality and bioactive compounds from five cultivars grown in Mexico´s northern region: Heritage, Summit, Harvest, and red and yellow Autumn. The physicochemical characteristics, DPPH anti-radical capacity, total
Autor:
Guadalupe I. Olivas, Samuel B. Pérez-Vega, Enrique Ortega-Rivas, Paul Baruk Zamudio-Flores, E. Juarez-Enriquez, D.R. Sepulveda
Publikováno v:
LWT. 100:35-39
The effect of water content on the flow factor of pectin powder was investigated. Water content was expressed either as water activity or as moisture content. A new methodology intended to vary independently water activity and moisture content was pr
Autor:
Jesús A. Salas-Tovar, Carlos H. Acosta-Muñiz, Federico Harte, Sarai Escobedo-García, D.R. Sepulveda, Guadalupe I. Olivas
Publikováno v:
Journal of Microbiological Methods. 185:106234
Bacterial cell surface hydrophobicity is a relevant property in determining the ability of bacteria to adhere to inert surfaces. This property has been measured using the microbial adhesion to hydrocarbon (MATH) test. Several reports in the literatur
Autor:
Jacqueline Ruiz-Canizales, Rafael Ángel Parra-Quezada, Nora A. Salas-Salazar, Maria Noemi Frías-Moreno, Francisco Javier Molina-Corral, Gustavo A. González-Aguilar, Guadalupe I. Olivas, D.R. Sepulveda
Publikováno v:
Foods, Vol 10, Iss 953, p 953 (2021)
Foods
Foods; Volume 10; Issue 5; Pages: 953
Foods
Foods; Volume 10; Issue 5; Pages: 953
Raspberries are important sources of bioactive compounds, whose synthesis is influenced by the fertilization system and the maturity stage. This study evaluated the effect of organic and conventional fertilization systems on raspberries at three matu