Zobrazeno 1 - 10
of 73
pro vyhledávání: '"María de Jesús Perea Flores"'
Autor:
Daniel Arrieta-Baez, María de Jesús Perea Flores, Juan Vicente Méndez-Méndez, Héctor Francisco Mendoza León, Mayra Beatriz Gómez-Patiño
Publikováno v:
Molecules, Vol 25, Iss 24, p 5955 (2020)
The cuticle, a protective cuticular barrier present in almost all primary aerial plant organs, has a composition that varies between plant species. As a part of the apple peel, cuticle and epicuticular waxes have an important role in the skin appeara
Externí odkaz:
https://doaj.org/article/76fd67e0e2f040198888975bf2ffb2f4
Autor:
Alfredo Amaury Bautista Solano, Gloria Dávila-Ortiz, María de Jesús Perea-Flores, Alma Leticia Martínez-Ayala
Publikováno v:
Molecules, Vol 29, Iss 18, p 4421 (2024)
Triacontanol is a long-chain primary alcohol derived from policosanol, known for its diverse biological activities, including functioning as a plant growth regulator and exhibiting anti-inflammatory and antitumoral effects. However, its application i
Externí odkaz:
https://doaj.org/article/9aa5dc640f6e434bb68be814223bded8
Autor:
María Asunción Bravo-Díaz, Emilia Ramos-Zambrano, Tomás Ernesto Juárez-Yáñez, María de Jesús Perea-Flores, Alma Leticia Martínez-Ayala
Publikováno v:
Horticulturae, Vol 10, Iss 9, p 985 (2024)
When applied under abiotic stress conditions, triacontanol (TRIA) is effective in regulating the physicochemical processes in plants through mechanisms of defence such as abscisic acid (ABA) signalling. However, TRIA’s role in relation to ABA and s
Externí odkaz:
https://doaj.org/article/66e6235f49254421a28ddcf88dc3d870
Publikováno v:
Polymers, Vol 16, Iss 17, p 2492 (2024)
The development of functional foods is a viable alternative for the prevention of numerous diseases. However, the food industry faces significant challenges in producing functional foods based on probiotics due to their high sensitivity to various pr
Externí odkaz:
https://doaj.org/article/4d379b08be9f4f7981de765cb95f387d
Autor:
Madeleine Perucini-Avendaño, Israel Arzate-Vázquez, María de Jesús Perea-Flores, Daniel Tapia-Maruri, Juan Vicente Méndez-Méndez, Mayra Nicolás-García, Gloria Dávila-Ortiz
Publikováno v:
Heliyon, Vol 10, Iss 4, Pp e25620- (2024)
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy t
Externí odkaz:
https://doaj.org/article/375fff4afce3418c905a1f1c0c060aff
Autor:
Daniel Arrieta-Baez, Camila Quezada Huerta, Giovana Simone Rojas-Torres, María de Jesús Perea-Flores, Héctor Francisco Mendoza-León, Mayra Beatriz Gómez-Patiño
Publikováno v:
Molecules, Vol 29, Iss 1, p 184 (2023)
Green tomato (Physalis ixocarpa) is a specie native to Mexico, and it is known as “tomatillo” or “husk tomato”. The fruit contains vitamins, minerals, phenolic compounds, and steroidal lactones, presenting antimicrobial activity and antinarco
Externí odkaz:
https://doaj.org/article/1e21b0206b3e4128984daab1c290ca2a
Autor:
Ana Luisa Gómez-Gómez, Alma Leticia Martínez-Ayala, Deayanira del Rosario Moguel-Concha, José Eduardo Borges-Martínez, María de Jesús Perea-Flores, Gloria Dávila-Ortiz
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7167 (2023)
Food science is constantly undergoing innovation, which is why the trend toward developing nanomaterials and their use in food matrices is increasing, mainly due to the physicochemical properties nanomaterials exhibit at the nanometric scale. Therefo
Externí odkaz:
https://doaj.org/article/814dcd2c0f8a43c3acd7186419c748a8
Autor:
María de Jesús Perea-Flores, Héctor Filiberto Aguilar-Morán, Georgina Calderón-Domínguez, Alitzel Belem García-Hernández, Mayra Díaz-Ramírez, Hugo Enrique Romero-Campos, Alejandro De Jesús Cortés-Sánchez, Ma. de la Paz Salgado-Cruz
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 1213 (2023)
Chia seed mucilage is a polysaccharide capable of forming hydrogels with excellent water-binding capacity due to its physical and chemical properties and favorable characteristics for encapsulating and protecting valuable hydrophilic molecules in the
Externí odkaz:
https://doaj.org/article/2ffe1310869a4ccba2e54e1b1982be4f
Autor:
Jaime Jiménez-Guzmán, Tania Yisel Morales-Morales, Tania Guadalupe Buendía-Hernández, Viridiana Pérez-Pérez, Liliana Alamilla-Beltrán, María de Jesús Perea-Flores, Yohanna Sarria-Guzmán, Francisco Erik González-Jiménez
Publikováno v:
Journal of Food Measurement and Characterization. 16:3660-3669
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d9750fcf40a4660fdcdda909603bc18
https://doi.org/10.1007/s11694-022-01465-4
https://doi.org/10.1007/s11694-022-01465-4
Autor:
Miguel Ángel Vega Cuellar, Georgina Calderón Domínguez, María de Jesús Perea Flores, Alberto Peña Barrientos, María de La Paz Salgado Cruz, Alitzel Belem García Hernández, Gloria Dávila Ortiz
Publikováno v:
Waste and Biomass Valorization. 13:4115-4136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::178a338dc6a563b1870635a092c3c758
https://doi.org/10.1007/s12649-022-01755-4
https://doi.org/10.1007/s12649-022-01755-4