Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Hugo S.-García"'
Autor:
Miguel A. Rendon-Rosales, José I. Méndez-Romero, Adrián Hernández-Mendoza, Aarón F. González-Córdova, Miguel A. Mazorra-Manzano, Hugo S. García, Lilia M. Beltrán-Barrientos, María C. Estrada-Montoya, Belinda Vallejo-Cordoba
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-15 (2024)
Abstract The alteration of structure and function of gut microbiota (dysbiosis) appears to be a major factor associated with metabolic disorders such as dyslipidemia and subsequent development of cardiovascular diseases. However, the consumption of f
Externí odkaz:
https://doaj.org/article/324ad3d967bc4517a9e2bd10bcae011b
Autor:
Carlos Pascacio-Villafán, Luis A. Caravantes-Villatoro, Ixchel Osorio-Paz, Larissa Guillén, Hugo S. García, Erick Enciso-Ortiz, Alma Altúzar-Molina, Roxana Barran-Prior, Martín Aluja
Publikováno v:
Insects, Vol 14, Iss 12, p 952 (2023)
Research on larval rearing and nutrition of tephritid flies on artificial diets is key for the sterile insect technique. Here, we examined the effects of the type of gel (calcium alginate, agar, or carrageenan), at varying percentages in artificial d
Externí odkaz:
https://doaj.org/article/505803847a90422794326cda34d985b1
Autor:
L.X. López-Martínez, A. Aguirre-Delgado, H.K. Saenz-Hidalgo, J.J. Buenrostro-Figueroa, Hugo S. García, R. Baeza-Jiménez
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 4, Iss , Pp 100076- (2022)
Huitlacoche (Ustilago maydis) is a staple food traditionally consumed in Mexico. On one hand, it is considered a pathogen and a devastating disease for maize (Zea mays), and, conversely, some reports highlight it as a culinary delight and a food alte
Externí odkaz:
https://doaj.org/article/ab9d19196b6d4f219a9b4b418d096e4f
Autor:
Lourdes Santiago-López, Arantxa Almada-Corral, Hugo S. García, Verónica Mata-Haro, Aarón F. González-Córdova, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza
Publikováno v:
Foods, Vol 12, Iss 1, p 53 (2022)
This study aimed to assess the potential antidepressant- and anxiolytic-like effects of huauzontle fermented by Lactiplantibacillus plantarum Lp22. The possible association between oxidative stress/inflammation biomarkers and unconditional behavioura
Externí odkaz:
https://doaj.org/article/9690d284a4f44f1a9ba920a65c6eea4d
Autor:
Abigail Varela-Pérez, Oscar O. Romero-Chapol, Ana G. Castillo-Olmos, Hugo S. García, Mirna L. Suárez-Quiroz, Jaspreet Singh, Claudia Y. Figueroa-Hernández, Rubí Viveros-Contreras, Cynthia Cano-Sarmiento
Publikováno v:
Foods, Vol 11, Iss 5, p 740 (2022)
The development of functional foods containing probiotic bacteria has become increasingly relevant to improve and maintain health. However, this is often limited to dairy food matrices given the complexity involved in maintaining a stable system toge
Externí odkaz:
https://doaj.org/article/96b846e3eda943038984dc47dfb0d5b1
Autor:
Oscar O. Romero-Chapol, Abigail Varela-Pérez, Ana G. Castillo-Olmos, Hugo S. García, Jaspreet Singh, Pedro J. García-Ramírez, Rubí Viveros-Contreras, Claudia Y. Figueroa-Hernández, Cynthia Cano-Sarmiento
Publikováno v:
Applied Sciences, Vol 12, Iss 4, p 2141 (2022)
This study was aimed to prepare and characterize capsules loaded with Lacticaseibacillus rhamnosus GG (LGG), evaluating cell viability under gastrointestinal in vitro conditions and during storage in yogurt and apple juice, an alternative to traditio
Externí odkaz:
https://doaj.org/article/0029672d09e648c6b72c3171b731c740
Autor:
Josafat A Hernández‐Becerra, Angélica A Ochoa‐Flores, María T Rodriguez‐Estrada, Hugo S García
Publikováno v:
Journal of the Science of Food and Agriculture. 103:1704-1713
Traditional production of dry salted shrimp enhances cholesterol oxidation and astaxanthin degradation in the product. The aim of this study was to evaluate the effect of addition of the antioxidants butylhydroxytoluene (BHT) and tert-butylhydroquino
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56bee713f69429e3338e51168e35c512
https://doi.org/10.1002/jsfa.12356
https://doi.org/10.1002/jsfa.12356
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:
Beatriz Agame-Lagunes, Peter Grube-Pagola, Rebeca García-Varela, Alfonso Alexander-Aguilera, Hugo S. García
Publikováno v:
Pharmaceutics, Vol 13, Iss 4, p 509 (2021)
Current changes in diet, characterized by an increase in the intake of sweetened beverages, are heavily related to metabolic disorders such as non-alcoholic fatty liver. This condition can produce simple steatosis and, in worse cases, potentially res
Externí odkaz:
https://doaj.org/article/839928990ae84dd09a7a072f46a0bb9b
Autor:
Oscar O. Romero-Chapol, Abigail Varela-Pérez, Ana G. Castillo-Olmos, Hugo S. García, Cynthia Cano-Sarmiento
Publikováno v:
Probiotic Foods and Beverages ISBN: 9781071631867
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc5970287eab2fdf4910063286bd699d
https://doi.org/10.1007/978-1-0716-3187-4_7
https://doi.org/10.1007/978-1-0716-3187-4_7
