Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Julieta Dominguez-Soberanes"'
Autor:
Claudia N. Sanchez, Jose-Carlos Delgado-Gomez, Pablo Ramirez-Espana, Luis Garcia-Zermeno, Samantha Licea, Julieta Dominguez-Soberanes
Publikováno v:
2021 IEEE International Conference on Machine Learning and Applied Network Technologies (ICMLANT).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60692cfa1c587ef4be0cb9e3f764b5a6
https://doi.org/10.1109/icmlant53170.2021.9690547
https://doi.org/10.1109/icmlant53170.2021.9690547
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
Gustavo Adolfo Esparza Urzúa, Javier Fernández de Castro, Daniela Zamora Limón, Andrea Estefanía Morales Zavala, Julieta Domínguez-Soberanes, Fabrizio Pizzi, Ethel Beatriz Junco, Luis Alberto Pérez Amezcua, Nassim Bravo, Juan Manuel Vizcaíno Martínez
El contenido del presente libro se divide en dos partes: la primera estudia la familia a través de su realidad en distintos contextos para, en un segundo momento, valorar las representaciones sociales y culturales en algunas propuestas estéticas qu
Publikováno v:
2020 IEEE International Autumn Meeting on Power, Electronics and Computing (ROPEC).
Sensory parameters are crucial for making a purchase decision in meat products. Thus, consumers will guide their choice based on their color. They will seek cherry red meat; when the meat turns brown due to the myoglobin's oxidation, the product is n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d85ee5d7d6763e136f94cf853d75fed1
https://doi.org/10.1109/ropec50909.2020.9258756
https://doi.org/10.1109/ropec50909.2020.9258756
Autor:
Denise Ortega-Fraustro, Samantha Licea-Dominguez, Maria Fernanda Macias-Ochoa, Crisdalith Cachutt-Alvarado, Linda Carolina Hernandez-Lozano, Julieta Dominguez-Soberanes, Pia Berger
Publikováno v:
2020 IEEE ANDESCON.
Organic waste is still of great value and its transformation into biodegradable polymers is part of the circular economy strategy. The main objective of this research was to evaluate different variables that were analyzed through a tree decision meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::896835532c40efdd9b9e12dc12dbdc36
https://doi.org/10.1109/andescon50619.2020.9271999
https://doi.org/10.1109/andescon50619.2020.9271999
Autor:
David E Méndoza-Pérez, Claudia N. Sanchez, Ramiro Velazquez, Julieta Dominguez-Soberanes, Víctor M Álvarez-Pato
Publikováno v:
Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 774, p 774 (2020)
Volume 9
Issue 6
Foods, Vol 9, Iss 774, p 774 (2020)
Sensory experiences play an important role in consumer response, purchase decision, and fidelity towards food products. Consumer studies when launching new food products must incorporate physiological response assessment to be more precise and, thus,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c366b9a5402bf54bccc428d77f7957a3
Publikováno v:
2019 IEEE 39th Central America and Panama Convention (CONCAPAN XXXIX).
The modeling of starting molecular structures before their analysis through computational methods is usually a critical step for their properties determination. In the case of amorphous carbon (a-C) simulations, including molecular dynamics (MD) or f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69b970cf054819323519c18986ff9a78
https://doi.org/10.1109/concapanxxxix47272.2019.8977068
https://doi.org/10.1109/concapanxxxix47272.2019.8977068
Autor:
Héctor B. Escalona-Buendía, Claudia N. Sanchez, Sebastian Gutierrez, Mario Graff, Julieta Dominguez-Soberanes, Gabriela Sánchez
Publikováno v:
Foods
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 461 (2019)
Volume 8
Issue 10
Foods, Vol 8, Iss 10, p 461 (2019)
The use of graphical mapping for understanding the comparison of products based on consumers&rsquo
perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully bee
perceptions is beneficial and easy to interpret. Internal preference mapping (IPM) and landscape segmentation analysis (LSA) have successfully bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fec34231ea52763c3887829ff4771ab
http://europepmc.org/articles/PMC6835790
http://europepmc.org/articles/PMC6835790
Autor:
Ramiro Velazquez, Claudia N. Sanchez, Victor M. Alvarez, Rodrigo Quiroz, David E. Mendoza, Héctor Bernardo Escalona Buendía, Julieta Dominguez-Soberanes, Sebastian Gutierrez, Bryan Lopez
Publikováno v:
2018 Nanotechnology for Instrumentation and Measurement (NANOfIM).
This paper presents a new methodology for analyzing consumer preferences and acceptance of food flavors through facial emotion recognition. In this study, we applied a method based on nanotechnology to produce encapsulations of several flavor profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fd0d86e0a54400d28d85ec6434e1522
https://doi.org/10.1109/nanofim.2018.8688613
https://doi.org/10.1109/nanofim.2018.8688613
Autor:
Victor Iván Morales-Cortés, Julieta Domínguez-Soberanes, Linda Carolina Hernández-Lozano, Carmen C. Licon, Antonio Estevez-Rioja, Mayeli Peralta-Contreras
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21747- (2023)
The consumption of functional dairy products continues to rise due to consumer needs. This study aimed to develop a dairy guava functional symbiotic petit cheese product that included probiotics (Bifidobacterium animalis subsp. lactis BB-12, Chr. Han
Externí odkaz:
https://doaj.org/article/d1d9aba10c89492390a6a3f904b257be