Zobrazeno 1 - 10
of 125
pro vyhledávání: '"M. Berlanga"'
Autor:
R. Guerrero, M. Berlanga
Publikováno v:
Ecosistemas, Vol 14, Iss 2, Pp 3-10 (2005)
Externí odkaz:
https://doaj.org/article/92f38a2c395e491787a8800157072642
Autor:
Claudia M. Berlanga-Reyes, Elizabeth Carvajal-Millan, Kevin B. Hicks, Madhav P. Yadav, Agustín Rascón-Chu, Jaime Lizardi-Mendoza, Alma R. Toledo-Guillén, Alma R. Islas-Rubio
Publikováno v:
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 19106-19118 (2014)
Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did n
Externí odkaz:
https://doaj.org/article/7441904603e641c4bbf8551d46df8f67
Autor:
Agustin Rascón-Chu, Alma R. Islas-Rubio, Claudia M. Berlanga-Reyes, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan
Publikováno v:
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011)
Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetr
Externí odkaz:
https://doaj.org/article/a30c5e5931014398aa0ac6aa140358fb
Autor:
Ana Luisa Martínez-López, Jorge A. Marquez-Escalante, Agustin Rascón-Chu, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millán, Claudia M. Berlanga-Reyes
Publikováno v:
Molecules, Vol 14, Iss 4, Pp 1474-1481 (2009)
The laccase induced gelation of maize bran arabinoxylans at 2.5% (w/v) in the presence of insulin or β-lactoglobulin at 0.1% (w/v) was investigated. Insulin and β-lacto-globulin did not modify either the gel elasticity (9 Pa) or the cross-links con
Externí odkaz:
https://doaj.org/article/03c86e080bb846aea13261ee95cd8cd8
Publikováno v:
Scientia Horticulturae. 292:110627
Developing grapevine leaves are harvested for the preparation of stuffed dolmas. Fresh leaves are preferred, but since they are perishable and can be harvested at ideal maturity for only a limited period, most leaves for dolmas are currently preserve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30f996ae3aba99f298f9d37238c91c9c
https://doi.org/10.1016/j.scienta.2021.110627
https://doi.org/10.1016/j.scienta.2021.110627
Akademický článek
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Autor:
BARBA, M. BERLANGA
Publikováno v:
Revista Española de Financiación y Contabilidad, 1978 Jul 01. 7(25), XXXV-XXXVI.
Externí odkaz:
https://www.jstor.org/stable/42781852
Autor:
Alma Rosa Islas-Rubio, Jaime Lizardi-Mendoza, Elizabeth Carvajal-Millan, Agustín Rascón-Chu, Claudia M. Berlanga-Reyes
Publikováno v:
International Journal of Molecular Sciences
Volume 12
Issue 9
Pages 5853-5861
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011)
Volume 12
Issue 9
Pages 5853-5861
International Journal of Molecular Sciences, Vol 12, Iss 9, Pp 5853-5861 (2011)
Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f50e1f398aafdd19eb5f546b8c91b5cb
https://doi.org/10.3390/ijms12095853
https://doi.org/10.3390/ijms12095853
Publikováno v:
Journal of the Science of Food and Agriculture. 86:2113-2118
Nitrogen compounds are essential to the growth and metabolism of yeasts. The uptake and metabolism of nitrogen compounds by Saccharomyces cerevisiae depend not only on the strain and its physiological condition, but also on the chemical and physical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92a3bb08f5e84f61a2c94a49f5b6af41
https://doi.org/10.1002/jsfa.2584
https://doi.org/10.1002/jsfa.2584
Autor:
Isidoro García García, Teresa M. Berlanga, Juan C. Mauricio, Pedro M Roldán, Carlos Arce Jiménez, E. Valero
Publikováno v:
Journal of the Science of Food and Agriculture. 85:603-608
The present work reports on the free amino acids and volatile compounds in vinegars obtained from different types of raw materials (cider, white wine and red wine). Based on the amino acid contents of three types of vinegar and of the substrates from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bccba03c736f94bdfc382a584beee268
https://doi.org/10.1002/jsfa.2016
https://doi.org/10.1002/jsfa.2016