Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lidia E. Ayón-Reyna"'
Autor:
Lorenzo A. Picos-Corrales, Ana M. Morales-Burgos, Jose P. Ruelas-Leyva, Grégorio Crini, Evangelina García-Armenta, Sergio A. Jimenez-Lam, Lidia E. Ayón-Reyna, Fernando Rocha-Alonzo, Loranda Calderón-Zamora, Ulises Osuna-Martínez, Abraham Calderón-Castro, Gonzalo De-Paz-Arroyo, Levy N. Inzunza-Camacho
Publikováno v:
Polymers, Vol 15, Iss 3, p 526 (2023)
Public health, production and preservation of food, development of environmentally friendly (cosmeto-)textiles and plastics, synthesis processes using green technology, and improvement of water quality, among other domains, can be controlled with the
Externí odkaz:
https://doaj.org/article/31525a571f5340859e7e8d05f69f82df
Autor:
Jordi G López‐Velázquez, Lidia E Ayón‐Reyna, Misael O Vega‐García, Gabriela López‐Angulo, Martha E López‐López, Blanca A López‐Zazueta, Francisco Delgado‐Vargas
Publikováno v:
Pest management scienceREFERENCES. 78(12)
Colletotrichum gloeosporioides causes anthracnose in a large number of crops. Synthetic fungicides are employed to prevent this disease, even though their effectiveness and safety is questionable. Thus, effective and innocuous antifungal compounds ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1717a35eb2071cbd794c0de3eb6e1d68
https://pubmed.ncbi.nlm.nih.gov/36054649
https://pubmed.ncbi.nlm.nih.gov/36054649
Autor:
Jordi G. López‐Velázquez, Martha E. López‐López, Andrés Rubio‐Trías, Lidia E. Ayón‐Reyna, Denisse A. Díaz‐Corona, Guadalupe I. Olivas Orozco, Javier Molina‐Corral, Misael O. Vega‐García
Publikováno v:
Journal of Food Biochemistry. 46
Hot water treatment (HT) induces chilling injury (CI) tolerance in mango, but prolonged exposure to HT causes softening. In this sense, calcium salts stabilize the cell wall. Nevertheless, there is little information on the effect of HT combined with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcbdd0ef74a7437d1c0ec4bcb7c336ff
https://doi.org/10.1111/jfbc.14266
https://doi.org/10.1111/jfbc.14266
Autor:
Lidia E, Ayón-Reyna, Ransés, Tamayo-Limón, Feliznando, Cárdenas-Torres, Martha E, López-López, Gabriela, López-Angulo, Héctor S, López-Moreno, Jaime, López-Cervántes, José A, López-Valenzuela, Misael O, Vega-García
Publikováno v:
Journal of food science. 80(3)
Rapid degradation of fresh-cut papaya limits its marketability. Hydrothermal treatments in combination with a calcium dip, applied to whole fruit before slicing, and also the application of chitosan as a coating film, have been found to have very goo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::176304f1dfc8c3235d9557ad6ecaa770
https://pubmed.ncbi.nlm.nih.gov/25627320
https://pubmed.ncbi.nlm.nih.gov/25627320