Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mayra C. SOTO-CABALLERO"'
Autor:
Johana M. CARMONA-GARCÍA, Alexandra ARREDONDO-BUSTILLOS, Nora A. SALAS-SALAZAR, Rafael A. PARRA-QUEZADA, María J. RODRÍGUEZ-ROQUE, María A. FLORES-CÓRDOVA, Damaris L. OJEDA-BARRIOS, Mayra C. SOTO-CABALLERO
Publikováno v:
Nova Geodesia, Vol 4, Iss 2 (2024)
The apple orchards with large land extensions represent a challenge in monitoring crops. Remote sensing techniques can analyze and obtain information on the general state of crops using multispectral data and vegetation indexes. This study aimed to a
Externí odkaz:
https://doaj.org/article/795dad497e1a4ebf92fb69093361a821
Autor:
Aztrid E. Estrada-Beltrán, Nora A. Salas-Salazar, Armando Quintero-Ramos, Rafael A. Parra-Quezada, Mayra C. Soto-Caballero, María J. Rodríguez-Roque, América Chávez-Martínez, María A. Flores-Cordova
Publikováno v:
Beverages, Vol 10, Iss 1, p 7 (2024)
Volatile compounds contribute to aroma and flavor, these being the main sensory attributes in food acceptance. This work addresses the physicochemical, volatile compounds, polyphenols, and flavonoids content and, antioxidant activity of apple-raspber
Externí odkaz:
https://doaj.org/article/8403caa905414cd490a10392ceb74b7f
Autor:
Génesis V. Buitimea-Cantúa, Viridiana Chávez-Leal, Mayra C. Soto-Caballero, Dario I. Tellez-Medina, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Publikováno v:
Molecules, Vol 28, Iss 22, p 7606 (2023)
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50–400 MPa/5 min and blanching as vanilla killi
Externí odkaz:
https://doaj.org/article/ccc7fcd05de744b4a93fc53048f2cced
Autor:
Kevin E. VAZQUEZ, María A. FLORES-CORDOVA, Juan M. SOTO-PARRA, Esteban SÁNCHEZ, Mayra C. SOTO-CABALLERO, Nora A. SALAS-SALAZAR, María J. RODRÍGUEZ-ROQUE, Sandra PÉREZ ÁLVAREZ
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 50, Iss 2 (2022)
The objective of this study was to determine the antioxidant activity and bio compounds induced by salicylic acid (AS) and potassium (K) in ‘Flame’ grape peel and pulp. The applications were made in table grape of the ‘Flame’ variety, with 9
Externí odkaz:
https://doaj.org/article/0ff02d3d6f4143a48cbe2ee142d0c845