Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Judith FORTIZ-HERNÁNDEZ"'
Commercial and phytochemical quality in biofortified ‘Orejona’ lettuce with zinc oxide nanoparticles
Autor:
Manuel FORTIS-HERNÁNDEZ, José D. GARCÍA-DELGADO, Pablo PRECIADO-RANGEL, Radames TREJO-VALENCIA, Alberto SÁNCHEZ-ESTRADA, Judith FORTIZ-HERNÁNDEZ
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 50, Iss 4 (2022)
Crop biofortification is a recent strategy based on the production of plants rich in micronutrients for human consumption. The biofortification of plants with minerals is considered one of the least expensive and most efficient ways to improve the co
Externí odkaz:
https://doaj.org/article/1348e4cd8b044661a7fc16e096e09f93
Autor:
Yulinali Valente Morales, Luz del Carmen Montoya-Ballesteros, Luis Enrique Robles-Ozuna, Yesica Yudith Martínez Núñez, Judith Fortiz Hernández, José Carmelo Encinas-Encinas, Tomás Jesús Madera-Santana
Publikováno v:
Polímeros, Vol 34, Iss 2 (2024)
Abstract Coconut mesocarp fiber (CMF) is a by-product of the coconut industry; it was milled to produce coconut mesocarp particles (CMP). The main elements identified in CMP samples were C and O, which represent 96.75%. The CMP were mixed with a poly
Externí odkaz:
https://doaj.org/article/686cf8349ee5479cb6cb47944ff29802
Autor:
Alfonso A. Gardea-Bejar, Alberto Sánchez-Estrada, Jesús A. Orozco-Avitia, Martín E. Tiznado-Hernández, Rosalba Troncoso-Rojas, Jorge N. Mercado-Ruiz, Angel J. Ojeda-Contreras, Judith Fortiz-Hernández, Alma E. Robles-Sardín
Publikováno v:
New Zealand Journal of Crop and Horticultural Science. :1-18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d53529a19478484610d5631fb845fc69
https://doi.org/10.1080/01140671.2023.2182331
https://doi.org/10.1080/01140671.2023.2182331
Autor:
Tomás J. Madera-Santana, Víctor M. Toledo-López, Karla Martinez-Robison, Víctor Rejón-Moo, Judith Fortiz Hernández
Publikováno v:
Biotecnia. 25:116-125
En este trabajo se elaboraron películas comestibles (PCs) a base de quitosano (Q), agar (A) y tomillo (T), en cuatro diferentes formulaciones (Q, A, QA y QAT). A las PCs se les evaluaron propiedades mecánicas (tensión y elongación a la ruptura),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a93d4080fafc9226dc6730810ec4137
https://doi.org/10.18633/biotecnia.v25i1.1728
https://doi.org/10.18633/biotecnia.v25i1.1728
Publikováno v:
Journal of the Professional Association for Cactus Development. 21:87-100
The objective of this study was to determine the physical and chemical characteristics and the content of bioactive compounds of ripe fruits of red sweet pitaya (Stenocereus thurberi). Sweet pitaya fruits are spherical, with a high moisture content (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c246a903c799318fc608fbe123a9e5b
https://doi.org/10.56890/jpacd.v21i.9
https://doi.org/10.56890/jpacd.v21i.9
Publikováno v:
Revista Mexicana de Ciencias Agrícolas. 7
En este trabajo se evaluó la calidad de nopal verdura fresco cortado (NVFC) envasado en tres películas plásticas durante el almacenamiento a temperatura baja. Cladodios del cultivar COPENA F-1 fueron desespinados, cortados y envasados en bolsas de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b18496051dd0d05e1c0a5311cd27d1d
https://doi.org/10.29312/remexca.v7i4.255
https://doi.org/10.29312/remexca.v7i4.255