Zobrazeno 1 - 9 of 9 pro vyhledávání: '"M. Reynaldo Cruz-Valenzuela"'
1
Akademický článek
Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces
Autor: Jesus M. Luna-Solorza, J. Fernando Ayala-Zavala, M. Reynaldo Cruz-Valenzuela, Gustavo A. González-Aguilar, Ariadna T. Bernal-Mercado, M. Melissa Gutierrez-Pacheco, Brenda A. Silva-Espinoza
Publikováno v: Pathogens, Vol 12, Iss 10, p 1245 (2023)
This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano esse
Externí odkaz: https://doaj.org/article/573d34a9183041769674ac44c7536515
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2
Akademický článek
Citric acid and CaCl2 extended the shelf life, maintained antioxidant capacity, and improved sensory attributes of fresh-cut kiwifruit
Autor: Melvin R. Tapia-Rodriguez, A. Thalia Bernal-Mercado, Julian J. Palomares-Navarro, Rocio Sugich-Miranda, Yessica Enciso-Martinez, M. Reynaldo Cruz-Valenzuela, Luciana de Siqueira Oliveira, Francisco Ayala-Zavala, J. Fernando Ayala-Zavala
Publikováno v: Journal of Horticulture and Postharvest Research, Vol 4, Iss Special Issue - Fresh-cut Products, Pp 67-80 (2021)
Purpose: Nowadays preserve fresh-cut fruits' quality is a challenge for their short shelf life and sooner undesired sensorial changes that cause unacceptability by consumers. This study aims to apply individual and combined citric acid and calcium ch
Externí odkaz: https://doaj.org/article/edfa2d4a2015406ab36e443483b8f28b
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3
Akademický článek
Antioxidant and Antimicrobial Capacity of Phenolic Compounds of Mango (Mangifera indica L.) Seed depending upon the Extraction Process
Autor: A. Thalia Bernal-Mercado, Cristhian Acevedo-Hernandez, Brenda A. Silva-Espinoza, M. Reynaldo Cruz-Valenzuela, Gustavo A. Gonzalez-Aguilar, Filomena Nazzaro, Mohammed Wasim Siddiqui, J. Fernando Ayala-Zavala, Florinda Fratianni, F. Javier Vazquez-Armenta
Publikováno v: Journal of Medicinal Plants and By-products, Vol 7, Iss 2, Pp 209-219 (2018)
The extraction method is critical for the recovery of phenolic compounds. The main goal was to evaluate the effect of an extraction process from mango seed on their phenolic profile, antioxidant and antimicrobial capacities. Phenolic extraction was p
Externí odkaz: https://doaj.org/article/69ac2d2ce1ae44678e32b32a1ed49098
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6
Combination ofCymbopogon citratusandAllium cepaessential oils increased antibacterial activity in leafy vegetables
Autor: Brenda A. Silva-Espinoza, Filomena Nazzaro, M. Reynaldo Cruz-Valenzuela, Irasema Vargas-Arispuro, Gustavo A. González-Aguilar, J. Fernando Ayala-Zavala, Luis A Ortega-Ramirez
Publikováno v: Journal of the Science of Food and Agriculture. 97:2166-2173
Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell targets, supporting the idea that their combination can increase their efficacy.; Res
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::afb71630918641ad6e3a5f404d5a541d
https://doi.org/10.1002/jsfa.8025
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7
Oregano (Lippia graveolens ) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes
Autor: Melvin R Tapia-Rodriguez, M.M. Gutierrez-Pacheco, Edgar Moctezuma, Luis A Ortega-Ramirez, J. Fernando Ayala-Zavala, Gustavo A. González-Aguilar, M. Reynaldo Cruz-Valenzuela, Brenda A. Silva-Espinoza, Isela Rodriguez-Garcia
Publikováno v: Journal of the Science of Food and Agriculture. 96:3772-3778
BACKGROUND Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1778e985b13235e2bf0765f5ad52dca6
https://doi.org/10.1002/jsfa.7568
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8
Combination of Cymbopogon citratus and Allium cepa essential oils increased antibacterial activity in leafy vegetables
Autor: Luis A, Ortega-Ramirez, Brenda A, Silva-Espinoza, Irasema, Vargas-Arispuro, Gustavo A, Gonzalez-Aguilar, M Reynaldo, Cruz-Valenzuela, Filomena, Nazzaro, J Fernando, Ayala-Zavala
Publikováno v: Journal of the science of food and agriculture. 97(7)
Cymbopogon citratus and Allium cepa essential oils (EOs) are rich in terpenes and sulfur compounds respectively, both with antibacterial activity and different cell targets, supporting the idea that their combination can increase their efficacy.Major
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::ee0324d8dabfa426ee20ea68a05130e8
https://pubmed.ncbi.nlm.nih.gov/27611358
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9
Oregano (Lippia graveolens) essential oil added within pectin edible coatings prevents fungal decay and increases the antioxidant capacity of treated tomatoes
Autor: Isela, Rodriguez-Garcia, M Reynaldo, Cruz-Valenzuela, Brenda A, Silva-Espinoza, Gustavo A, Gonzalez-Aguilar, Edgar, Moctezuma, M Melissa, Gutierrez-Pacheco, Melvin R, Tapia-Rodriguez, Luis A, Ortega-Ramirez, J Fernando, Ayala-Zavala
Publikováno v: Journal of the science of food and agriculture. 96(11)
Tomato is a fruit widely consumed due to its flavor and nutritional value; however, it is susceptible to fungi contamination. Oregano essential oil (OEO) is a fungicide whose constituents are volatile; therefore, their incorporation within edible coa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::01593de2bc5f8df44efa1cb6428e75b8
https://pubmed.ncbi.nlm.nih.gov/26676868
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