Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hugo S. García-Galindo"'
Autor:
Mónica Y. Herrera-Sotero, Carlos D. Cruz-Hernández, Carolina Trujillo-Carretero, Mauricio Rodríguez-Dorantes, Hugo S. García-Galindo, José L. Chávez-Servia, Rosa M. Oliart-Ros, Rosa I. Guzmán-Gerónimo
Publikováno v:
Chemistry Central Journal, Vol 11, Iss 1, Pp 1-8 (2017)
Abstract Background Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. Howe
Externí odkaz:
https://doaj.org/article/3033a762b00d45cca7a3da67e1f67050
Autor:
Cristina L. Moreno-Hernández, Sonia G. Sáyago-Ayerdi, Hugo S. García-Galindo, Miguel Mata-Montes De Oca, Efigenia Montalvo-González
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
The effect of the application of 1-methylcyclopropene (1-MCP) and wax emulsions, alone or combined, on composition analysis, vitamin C, polyphenols, and antioxidant capacity of soursop was evaluated. Fruits were stored as follows: at 25°C (control),
Externí odkaz:
https://doaj.org/article/a40c697103e6437e87914e7899624bca
Autor:
Marcos V. Vázquez-Hernández, Hugo S. García-Galindo, Arianna López-Velasco, Javier De La Cruz-Medina, Elizabeth León-García
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. 9:1075-1081
La guanábana (Annona muricata L.) es una fruta climatérica que posee una vida útil corta (6 a 8 días). Esta característica limita su transporte y comercialización. El objetivo del presente trabajo fue conocer el efecto de algunos pretrata
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5723659d54f39fc0f715f9fca4ee1e76
https://doi.org/10.29312/remexca.v9i5.1511
https://doi.org/10.29312/remexca.v9i5.1511
Autor:
José Luis Chávez-Servia, Rosa Isela Guzmán-Gerónimo, Rosa María Oliart-Ros, Mónica Herrera-Sotero, Mauricio Rodríguez-Dorantes, Carlos D. Cruz-Hernández, Hugo S. García-Galindo, Carolina Trujillo-Carretero
Publikováno v:
Chemistry Central Journal
Chemistry Central Journal, Vol 11, Iss 1, Pp 1-8 (2017)
Chemistry Central Journal, Vol 11, Iss 1, Pp 1-8 (2017)
Background Blue corn is a cereal rich in phenolic compounds used to make blue tortillas. Tortillas are an important part of the Mexican diet. Blue corn and tortilla represent an important source of the natural antioxidants anthocyanins. However, stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f246f1b14ed2f7a0ce2b03ca0bd7cf
https://doi.org/10.1186/s13065-017-0341-x
https://doi.org/10.1186/s13065-017-0341-x
Autor:
JoséChávez-Servia, Enrique Juarez-Aguilar, Mauricio Rodríguez Dorantes, Hugo S. García-Galindo, Francisco González-Cortés, Rosa Isela Guzmán-Gerónimo, Rosa María Oliart-Ros, Mónica Herrera-Sotero
Publikováno v:
Flavonoids-From Biosynthesis to Human Health
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f270b574a1d7d8e05999c7ac73c7d6b
http://www.intechopen.com/articles/show/title/anthocyanin-profile-of-red-maize-native-from-mixteco-race-and-their-antiproliferative-activity-on-ce
http://www.intechopen.com/articles/show/title/anthocyanin-profile-of-red-maize-native-from-mixteco-race-and-their-antiproliferative-activity-on-ce
Autor:
Rosa María Oliart-Ros, Hugo S. García-Galindo, Gerardo Valerio-Alfaro, M. Guadalupe Sánchez-Otero
Publikováno v:
Journal of Industrial Microbiology & Biotechnology. 35:1687-1693
A partially purified lipase produced by the thermophile Geobacillus thermoleovorans CCR11 was immobilized by adsorption on porous polypropylene (Accurel EP-100) in the presence and absence of 0.1% Triton X-100. Lipase production was induced in a 2.5%
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::49f9ede628fe927e9eb84e37b6270229
https://doi.org/10.1007/s10295-008-0433-7
https://doi.org/10.1007/s10295-008-0433-7
Publikováno v:
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
INIFAP
Redalyc-INIFAP
Universidad Veracruzana
UV
Redalyc-UV. Red de Revistas Científicas de América Latina y el Caribe, España y Portugal.
INIFAP
Redalyc-INIFAP
Universidad Veracruzana
UV
Redalyc-UV. Red de Revistas Científicas de América Latina y el Caribe, España y Portugal.
La descomposición del suero de leche (SL) es rápida. Fermentado, podría ser usado en la alimentación de rumiantes. Por tanto, los objetivos del presente trabajo fueron caracterizar químicamente al SL; fermentar el SL con Lactobacillus casei (SLF
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::19c35cb9d784d97d1559b9cd42e8d865
http://www.redalyc.org/articulo.oa?id=30215549004
http://www.redalyc.org/articulo.oa?id=30215549004