Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Haydee Eliza Romero-Luna"'
Autor:
Audry Peredo-Lovillo, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Haydee Eliza Romero-Luna
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100183- (2022)
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods
Externí odkaz:
https://doaj.org/article/20999c68d4034914b80e1f70d4e9bbf6
Autor:
Haydee Eliza Romero-Luna, Adrián Hernández-Mendoza, Aarón Fernando González-Córdova, Audry Peredo-Lovillo
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100196- (2022)
Synthetic biology is employed for the study and design of engineered microbes with new and improved therapeutic functions. The main advantage of synthetic biology is the selective genetic manipulation of living organisms with desirable beneficial eff
Externí odkaz:
https://doaj.org/article/fa01091243a14c488626e970ce821b57
Autor:
Haydee Eliza Romero-Luna, Jhoana Colina, Lorena Guzmán-Rodríguez, Celia Gabriela Sierra-Carmona, Ángela María Farías-Campomanes, Santiago García-Pinilla, María Margarita González-Tijera, Karen Otilia Malagón-Alvira, Audry Peredo-Lovillo
Publikováno v:
Journal of Food Science and Technology.
Publikováno v:
Food Reviews International. 39:689-707
Cardiovascular diseases are the leading cause of death in the world. High cholesterol is one of the biggest risk factors for these diseases, so the need for natural sources that can lower cholester...
Autor:
Liliana Merino-Sánchez, Haydee Eliza Romero-Luna, Oscar García-Barradas, María Remedios Mendoza-López, Maribel Jiménez Fernández
Publikováno v:
Acta Botanica Mexicana.
Antecedentes y Objetivos: El fruto de Diospyros digyna, conocido como zapote negro, es un fruto exótico, consumido y comercializado en el sur de México. Ha sido poco estudiado y se desconocen los cambios en los perfiles de sus propiedades fisicoqu
Autor:
Haydee Eliza Romero-Luna, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Audry Peredo-Lovillo
Publikováno v:
ACS Symposium Series ISBN: 9780841297746
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3a3ef761ce5288daaf7d60f765b59e0
https://doi.org/10.1021/bk-2022-1406.ch010
https://doi.org/10.1021/bk-2022-1406.ch010
Autor:
Audry, Peredo-Lovillo, Adrián, Hernández-Mendoza, Belinda, Vallejo-Cordoba, Haydee Eliza, Romero-Luna
Publikováno v:
Food chemistry: X. 13
The interest for food-derived bioactive peptides, either from common or unconventional sources, has increased due to their potential therapeutic effect against a wide range of diseases. The study of such bioactive peptides using conventional methods
Autor:
Gloria Dávila-Ortiz, Rosa María Ribas-Aparicio, Adrián Hernández-Mendoza, Patricia Isidra Cauich-Sánchez, Audry Peredo-Lovillo, Humberto Hernández-Sánchez, Haydee Eliza Romero-Luna
Publikováno v:
Current microbiology. 77(10)
The water kefir grains are a multi-species starter culture used to produce fermented beverages of sucrose solution with or without fruit extracts. The water kefir grains are known in Mexico as Tibicos, which are mainly used to produce Tepache, a trad
Autor:
Michael H. Tunick, Elvira González de Mejía, Mariana Grancieri, Thaisa Agrizzi Verediano, Maria das Graças Vaz Tostes, Mirelle Lomar Viana, Luis A. Mejia, Marvin J. Núñez, Brenda Gallegos, Juan Agustín Cuadra, Ulises G. Castillo, Javier Arrizon, Alberto Peña Barrientos, Gloria Dávila Ortiz, María de Jesús Perea Flores, Miguel Ángel Vega Cuellar, Hugo Martínez Gutiérrez, Adriana Patricia Tapia Ochoategui, Miguel Angel Vega Cuellar, Georgina Calderón Domínguez, Rebecca Kowalski, Michale J. Miller, Diala Jawde, Zifan Xie, Elvira Gonzalez de Mejia, David Fonseca-Hernandez, Eugenia del Carmen Lugo Cervantes, Luis Mojica, Haydee Eliza Romero-Luna, Audry Peredo-Lovillo, Gloria Dávila-Ortiz, Adrián Hernández-Mendoza, Gloria Dávila-Ortíz, Liliana Santos-Zea, Janet A. Gutiérrez-Uribe, Teresa Requena, Jimena Álvarez-Chavez, Mariana Martínez Ávila, Aurea K. Ramírez-Jiménez, Mayra Nicolás-García, Alex Osorio-Ruiz, Miguel Ángel Hernández-Fernández, María de Jesús Perea-Flores
Publikováno v:
Annals of Microbiology. 67:577-586
Fermentation is one of the oldest ways of processing food. Some fermented food is produced industrially, but can also be produced in an artisanal way by certain ethnic groups, called traditional fermented foods. In Mexico, there are a variety of trad