Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Jorge Martínez-Herrera"'
Autor:
Mao-Sheng Chen, Mei-Li Zhao, Gui-Juan Wang, Hui-Ying He, Xue Bai, Bang-Zhen Pan, Qian-Tang Fu, Yan-Bin Tao, Ming-Yong Tang, Jorge Martínez-Herrera, Zeng-Fu Xu
Publikováno v:
BMC Plant Biology, Vol 19, Iss 1, Pp 1-16 (2019)
Abstract Background In higher plants, inflorescence architecture is an important agronomic trait directly determining seed yield. However, little information is available on the regulatory mechanism of inflorescence development in perennial woody pla
Externí odkaz:
https://doaj.org/article/c5bdb456a5f048e9a52f8bcadf744767
Autor:
Xariss M. Sánchez-Chino, Cristian Jiménez-Martínez, Elia Ramírez-Arriaga, Jorge Martínez-Herrera, Luis Jorge Corzo-Ríos, Luis Manuel Godínez García
Publikováno v:
TIP Revista Especializada en Ciencias Químico-Biológicas, Vol 22, Pp 1-7 (2019)
La miel es un producto alimenticio con alto valor nutricional y potencial farmacológico. La mayoría de los estudios de este producto se han centrado en las propiedades de la miel producida por Apis mellifera, que se ha utilizado en medicina alterna
Externí odkaz:
https://doaj.org/article/821d35f3bc0e484c824a745a1d337a6f
Autor:
Elizabeth Argüello-García, Jorge Martínez-Herrera, Leobigildo Córdova-Téllez, Odilón Sánchez-Sánchez, Tarsicio Corona-Torres
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 2, Pp 301-306 (2017)
Hunger and malnutrition still affecting part of the Mexican population, for whom the tortilla is a staple food. However, maize tortillas are high in calories but deficient in proteins; therefore, studies have been conducted to fortify tortillas, with
Externí odkaz:
https://doaj.org/article/64b7db61b0224518870455dd26b379f1
Autor:
Anaberta Cardador-Martínez, Yara Martínez-Tequitlalpan, Tzayhri Gallardo-Velazquez, Xariss M. Sánchez-Chino, Jorge Martínez-Herrera, Luis Jorge Corzo-Ríos, Cristian Jiménez-Martínez
Publikováno v:
Molecules, Vol 25, Iss 6, p 1464 (2020)
The common bean is an important caloric-protein food source. However, its nutritional value may be affected by the presence of non-nutritional compounds, which decrease the assimilation of some nutrients; however, at low concentrations, they show a b
Externí odkaz:
https://doaj.org/article/b057fb1aa0c24fb68a08f66a661c5ac4
Autor:
Alejandra Linares-Castañeda, Xariss Miryam Sánchez-Chino, Yolanda de las Mercedes Gómez y Gómez, Cristian Jiménez-Martínez, Jorge Martínez Herrera, María Stephanie Cid-Gallegos, Luis Jorge Corzo-Ríos
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3197-3213 (2023)
ABSTRACTThe food industry faces significant challenges in generating biodegradable materials for packaging food. Studies on the production of edible films and coatings based on macromolecules such as carbohydrates, proteins, and lipids (and their com
Externí odkaz:
https://doaj.org/article/fcb83eab35ce4c9ca35edfc0c5cd1a8f
Autor:
Anaberta Cardador-Martínez, Luis Jorge Corzo-Ríos, Jorge Martínez-Herrera, Cristian Jiménez-Martínez, Leticia Garduño-Siciliano, Xariss M. Sánchez-Chino
Publikováno v:
International Journal of Food Science & Technology. 56:3269-3277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65cef3ee873eb9c2c9f0d53b06faa27d
https://doi.org/10.1111/ijfs.15014
https://doi.org/10.1111/ijfs.15014
Autor:
Jorge Martínez Herrera, Odilón Sánchez Sánchez, Leobigildo Córdova Téllez, Patricia Pérez Herrera, Juan Manuel Zaldívar Cruz, Elizabeth Argüello García
Publikováno v:
J Food Sci Technol
In this research, the dough rheological properties of wheat flour mixed with defatted edible J. curcas flour to improve protein content in cookies were study. The wheat and J. curcas mix proportions were 100:0 (CT, control), 95:5% (T-5), 90:10% (T-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::931c133c0f8c7cc20dd637613885f696
https://doi.org/10.1007/s13197-020-04385-7
https://doi.org/10.1007/s13197-020-04385-7
Publikováno v:
Agro Productividad.
Objective: To analyze the productive potential of taro in the state of Tabasco, Mexico, in order to suggest the edaphoclimatic zones with the best conditions for its use. Design/Methodology/Approach: The analysis was carried out using geographic info
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ec7df2dab9100c7bab9c7fa391de967
https://doi.org/10.32854/agrop.v15i1.1999
https://doi.org/10.32854/agrop.v15i1.1999
Autor:
Luis Jorge CORZO-RÍOS, Xariss Miryam SÁNCHEZ-CHINO, Sandra Teresita MARTIN del CAMPO, Cristian JIMÉNEZ-MARTÍNEZ, Leticia GARDUÑO SICILIANO, Jorge MARTÍNEZ HERRERA
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e66722, Published: 14 OCT 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e66722, Published: 14 OCT 2022
The non-toxic Jatropha curcas flour has been characterized in numerous studies that have demonstrated its nutritional properties and its safe consumption for humans; however, the refined oil has not been characterized biochemically and toxicologicall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::695414315bfdb404df14addcd8f5d213
https://doi.org/10.1590/fst.66722
https://doi.org/10.1590/fst.66722
Autor:
George Francis, Michael Wink, Klaus Becker, Martin Mittelbach, Reinhold Carle, Jorge Martínez Herrera, Rakshit Kodekalra, Harinder P. S. Makkar
Publikováno v:
Communications Biology, Vol 4, Iss 1, Pp 1-3 (2021)
Communications Biology
Communications Biology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f5e7fb1986a859c3ca59da9c3257c9c
https://doi.org/10.1038/s42003-021-02869-6
https://doi.org/10.1038/s42003-021-02869-6