Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Mariela R. Michel-Michel"'
Autor:
C.M. Lopez-Badillo, José Espinoza-Velázquez, Cristóbal N. Aguilar, Raúl Rodríguez-Herrera, Pedro Aguilar-Zárate, Mariela R. Michel-Michel, Mónica L. Chávez-González, Adriana C. Flores-Gallegos
Publikováno v:
Cereal Chemistry. 97:723-732
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc4167374a947b80c59f278b4b8b75da
https://doi.org/10.1002/cche.10288
https://doi.org/10.1002/cche.10288
Autor:
Sunita Adhikari (Nee Pramanik), Cristóbal Noé Aguilar-González, Dominic Agyei, Giasuddin Ahmed, Taiwo O. Akanbi, Jasarat Ali, Uday S. Annapure, K. Aparna, Naufal Arshad, Juan A. Ascacio-Valdés, Preeti Bajpai, Nagamani Balagurusamy, Rintu Banerjee, Ambreen Bano, Arely Prado Barragán, K.C. Beulah, Sameer S. Bhagyawant, Ram Naresh Bharagava, Sugandha Bhatia, S. Bonsegna, Daniel Boone, Cesar S. Cardona-Felix, Deniz Cekmecelioglu, Lye Yee Chew, Pankaj Chowdhary, M.O. Daramola, Mohan Das, Bhaskar Datta, S. De Domenico, Orlando de la Rosa, Mariana Delgado-García, Prospero Di Pierro, M.L. Dotaniya, C.K. Dotaniya, Ashutosh Dubey, Marilena Esposito, Adriana C. Flores-Gallegos, Abril Flores-Maltos, Chee-Yuen Gan, Marleny García Lozano, Ivanoe Garcia-Galindo, C. Valeria L. Giosafatto, Ricardo Gómez-García, Anamika Gupta, Anmol Gupta, Tomy J. Gutiérrez, José L. Hoyos-Concha, Anna Ilyina, Amin Ismail, Babu Joseph, Hee-Kyoung Kang, Sercan Karav, Jeesoo Kim, Seong-Bo Kim, Doman Kim, Mohammed Kuddus, Awanish Kumar, Sanjay Kumar, Vinod Kumar, Debajyoti Kundu, So-Hyung Kwak, Danielle B. Lopes, Miriam Paulina Luevanos Escareño, Diana Luque, Loredana Mariniello, Duniesky Martinez García, José L. Martínez Hernández, Gloria A. Martínez-Medina, Isabela M. Martins, F.A. Masoodi, Anju Meshram, Mariela R. Michel-Michel, Emad A. Abada, Nandkishor More, Vinod Morya, Diana B. Muñiz-Márquez, Pushpa S. Murthy, Farah Naqash, Erika Nava-Reyna, Ying-Yuan Ngoh, Thi Thanh Hanh Nguyen, A. Nwakaudu, Cynthia Vanessa Ochoa Bañuelos, Indrawati Oey, C.E. Ofoedu, B.K. Ojha, D.C. Okafor, José M. Pais Chanfrau, Sócrates Palácios-Ponce, Neelam Pathak, Yadira Peña García, Jimmy Nuñez Pérez, Enrique Pérez Cruz, Brian Picazo, P. Poltronieri, Raffaele Porta, Sergi Maicas Prieto, Luis Enrique Cobos Puc, Mohamed Fawzy Ramadan, Pramod W. Ramteke, Hita Rastogi, Sajad Ahmad Rather, K.L. Regar, Leonor M. Rivera Intriago, Raúl Rodríguez-Herrera, Rosa Maria Rodríguez-Jasso, null Roohi, Héctor A. Ruiz, Nazamid Saari, Mohammed Sabbah, Abdulhameed Sabu, Shweta Sachan, Sanjay Sahay, A. Santino, Changseop Seo, Leonardo Sepúlveda, Dinesh Chandra Sharma, Swati Sharma, Arpita Shrivastava, Neeraj Shrivastava, Jose Alberto Silva Gonzalez, Poonam Singh, Jagriti Singh, Mahendra Singh, Pradeep Kumar Singh, Rachana Singh, Aditi Singh, Gauri Singhal, Hwee-Leng Siow, H.P. Sneha, Janeth Margarita Ventura Sobrevilla, Nurul Afifah Hidayatul Saufi Sofian, Paula Speranza, Nidhi Srivastava, Neha Srivastava, Gareth Gordon Syngai, Arun Tapal, Purnima Kaul Tiku, Gaik Theng Toh, José Juan Mateo Tolosa, Luis E. Trujillo Toledo, Sibel Uzuner, Aniruddha M. Vaidya, Janeth Ventura, A.K. Verma, Sandra Villareal-Morales, Archana Vimal, Ashutosh Yadav, Ghazala Yunus, Mohd Rehan Zaheer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d54e9075e7e9e74d171be5a706dc822
https://doi.org/10.1016/b978-0-12-813280-7.09990-4
https://doi.org/10.1016/b978-0-12-813280-7.09990-4
Autor:
Adriana C. Flores-Gallegos, Mariana Delgado-García, Sandra Villareal-Morales, Mariela R. Michel-Michel, Cristóbal Noé Aguilar-González, Raúl Rodríguez-Herrera, Juan A. Ascacio-Valdés
Currently, some enzymes used in the food industry do not have the same activity when they are exposed to extreme pH, high temperatures, low water activity, etc., Recently, there has been increased interest in finding enzymes with resistance to aggres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e40fea9ff5c368b3554a8ee204980b
https://doi.org/10.1016/b978-0-12-813280-7.00013-x
https://doi.org/10.1016/b978-0-12-813280-7.00013-x
Autor:
Sarai Escobedo-García, Sandra L. Villarreal-Morales, Mariela R. Michel-Michel, Raúl Rodríguez-Herrera, Ángela-Mariela González-Montemayor, Adriana C. Flores-Gallegos, Jesús A. Salas-Tovar, Diana B. Muñiz-Márquez
Aguamiel is the sap obtained from some species of Agave, which are called “maguey pulquero,” this beverage has been consumed as a beverage since pre-Hispanic times. This beverage has a sweet taste, herbaceous odor, and light-yellow color, which i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e79d85c6b70a70b01e612c88b7c40799
https://doi.org/10.1016/b978-0-12-816689-5.00007-9
https://doi.org/10.1016/b978-0-12-816689-5.00007-9
Autor:
Adriana C. Flores-Gallegos, Juan A. Ascacio-Valdés, Fabiola Veana, Mariela R. Michel-Michel, Pedro Aguilar-Zárate, Lluvia Itzel López-López, Raúl Rodríguez-Herrera, Angela M. Gonzalez-Montemayor
Publikováno v:
Enzymes in Food Technology ISBN: 9789811319327
Invertases or β-d-fructofuranosidases are used to hydrolyze sucrose and polysaccharides, which have the same type of β-d-fructofuranosyl bond, to obtain fructose and glucose as final products. These enzymes are also able to perform this reaction in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dde8266f74528723ce57e524ee62a05b
https://doi.org/10.1007/978-981-13-1933-4_10
https://doi.org/10.1007/978-981-13-1933-4_10
Autor:
F. Veana-Hernandez, Adriana C. Flores-Gallegos, F. Lara-Victoriano, Raúl Rodríguez-Herrera, Mariela R. Michel-Michel
Aspergillus is a saprophytic fungus, but it can also be a benign parasite of plants and animals, human included. This fungus is widely distributed and can use more than 100 carbon compounds (sugars, alcohols, oligo- and polysaccharides, organic acids
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c13e3567f71da6c53f6642973282ccc2
https://doi.org/10.1016/b978-0-444-63505-1.00003-8
https://doi.org/10.1016/b978-0-444-63505-1.00003-8