Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Leticia García-Cruz"'
Autor:
María Gricelda Vázquez-Carrillo, Arturo Hernández-Montes, Natalia Palacios-Rojas, Leticia García-Cruz, Aldo Rosales-Nolasco, Aide Molina, Gabriela Palacios-Pola
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-14 (2024)
Abstract One of the most typical dishes of traditional Mexican cuisine is pozole, made with nixtamalized maize. This dish has a special place as part of the identity of Mexican culture. However, it is time-consuming to prepare. With an increasing dem
Externí odkaz:
https://doaj.org/article/010c80e996bc43d580711782a4f34a85
Publikováno v:
Plants, Vol 12, Iss 14, p 2691 (2023)
Development of non-conventional hybrids responds to the demand for the Elotes Occidentales land-race for production of pozole. The effect of growing cycle (2019, 2020, and 2021) on physical characteristics, flowered grain quality, and phytochemical c
Externí odkaz:
https://doaj.org/article/3e7e00ae6f8f444e9e7496c76181b82d
Autor:
Alyona V. Gerasimova, Olga V. Alekhina, Leticia García-Cruz, Jesús Iniesta, Alexander V. Melezhik, Aleksey G. Tkachev
Publikováno v:
C, Vol 5, Iss 3, p 54 (2019)
Aminocumulene (AC), a technical name that results from the hexamethylenetetramine polycondensation in anhydrous sulfuric acid, was successfully performed toward the synthesis of oligomeric cumulenic compounds made up of carbyne-like (=C=C)x fragments
Externí odkaz:
https://doaj.org/article/524995fdb4fe4e368de7b7690cf94682
Publikováno v:
Molecules, Vol 24, Iss 11, p 2032 (2019)
Herein, the electrochemical reduction of CO2 to formate on carbon-supported bismuth nanoparticles is reported. Carbon-supported Bi nanoparticles (about 10 nm in size) were synthesized using a simple, fast and scalable approach performed under room co
Externí odkaz:
https://doaj.org/article/e1b03400cb954a95b9b33e78d09ecbde
Autor:
Aitor Marcos-Madrazo, Clara Casado-Coterillo, Leticia García-Cruz, Jesús Iniesta, Laura Simonelli, Víctor Sebastián, María del Mar Encabo-Berzosa, Manuel Arruebo, Ángel Irabien
Publikováno v:
Polymers, Vol 10, Iss 8, p 913 (2018)
The physicochemical and mechanical properties of new alkaline anion-exchange membranes (AAEMs) based on chitosan (CS) and poly(vinyl alcohol) (PVA) polymers doped with unsupported copper nanoparticles (NPs) and copper exchanged over different porous
Externí odkaz:
https://doaj.org/article/aad51d3f125549989fd85300cfb21659
Autor:
Leticia García-Cruz, Conchi O. Ania, Ana Paula Carvalho, Teresa J. Bandosz, Vicente Montiel, Jesús Iniesta
Publikováno v:
C, Vol 3, Iss 4, p 36 (2017)
Copper–carbon composites were prepared following various different synthetic routes and using various carbon precursors (i.e., lignocellulose and graphite oxide), and were used as electrocatalysts for the oxidation of propargyl alcohol (PGA) in an
Externí odkaz:
https://doaj.org/article/9c2325d61d0940d49db7c96b01dd1485
Autor:
Holber Zuleta-Prada, Ramón Marcos Soto-Hernández, Yenni Daniela Ramírez-Valencia, María Teresa Martínez-Damián, Salvador Valle-Guadarrama, Leticia García-Cruz, Diana Guerra-Ramírez
Publikováno v:
Food and Bioprocess Technology. 14:1791-1804
Pitaya (Stenocereus pruinosus) fruits, particularly those of the red variant, contain betalains that can be used to pigment foods and provide tonalities in the range of red–purple to orange-yellow. If betalains are separated into betacyanins (Bc) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fd4b89a24edc4cb5d2cd41bb2ba1997
https://doi.org/10.1007/s11947-021-02676-1
https://doi.org/10.1007/s11947-021-02676-1
Publikováno v:
Industrial Crops and Products. 193:116245
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01c8ebdcd3d12bb885d3d03c98160f78
https://doi.org/10.1016/j.indcrop.2023.116245
https://doi.org/10.1016/j.indcrop.2023.116245
Autor:
Perla Jiménez-Velázquez, Leticia García-Cruz, Diana Guerra-Ramírez, Salvador Valle-Guadarrama, Artemio Pérez-López, Irán Alia-Tejacal, Yolanda Salinas-Moreno
Publikováno v:
Food and Bioproducts Processing. 123:238-250
The industrialisation of ‘Hass’ avocado fruit generates residues such as the epicarp that contains bioactive compounds that can be recovered. The objective of the work was to evaluate the extraction of bioactive compounds from ‘Hass’ avocado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::400e774eb5a6eff574215e17068d2fee
https://doi.org/10.1016/j.fbp.2020.07.004
https://doi.org/10.1016/j.fbp.2020.07.004
Autor:
Leticia García-Cruz, Salvador Valle-Guadarrama, Diana Guerra-Ramírez, María Teresa Martínez-Damián, Holber Zuleta-Prada
Publikováno v:
Scientia Horticulturae. 304:111336
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40872f94a8e763df418566f30feedb5a
https://doi.org/10.1016/j.scienta.2022.111336
https://doi.org/10.1016/j.scienta.2022.111336