Zobrazeno 1 - 10 of 14 pro vyhledávání: '"Mayra Nicolás-García"'
1
Akademický článek
Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)
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
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2
Akademický článek
A new vanilla species from Costa Rica closely related to V. planifolia (Orchidaceae)
Autor: José B. Azofeifa-Bolaños, L. Rodolphe Gigant, Mayra Nicolás-García, Marc Pignal, Fabiola B. Tavares-González, Eric Hágsater, Gerardo A. Salazar-Chávez, Delfino Reyes-López, Fredy L. Archila-Morales, José A. García-García, Denis da Silva, Agathe Allibert, Frank Solano-Campos, Guadalupe del Carmen Rodríguez-Jimenes, Amelia Paniagua-Vásquez, Pascale Besse, Araceli Pérez-Silva, Michel Grisoni
Publikováno v: European Journal of Taxonomy, Iss 284 (2017)
We describe a new vanilla species growing in sympatry with Vanilla planifolia Jacks. ex Andrews (Orchidaceae) in the province of Limón, Caribbean coast of Costa Rica. The morphology of the reproductive and vegetative organs observed on vines cultiva
Externí odkaz: https://doaj.org/article/517d7f2793244956afb08121a8d8b2f1
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4
Cladodes: Chemical and structural properties, biological activity, and polyphenols profile
Autor: Madeleine Perucini-Avendaño, Cristian Jiménez-Martínez, Daniel Arrieta-Baez, Mayra Nicolás-García, María de Jesús Perea-Flores, Gloria Dávila-Ortiz, Mayra Beatriz Gómez-Patiño
Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 7, Pp 4007-4017 (2021)
The nopal cactus is an essential part of the Mexican diet and culture. The per capita consumption of young cladodes averages annually to 6.4 kg across the nation. In addition to contributing to the country's food culture, the nopal is considered a fo
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56f7fa06657826204ed7b3e952a94067
http://europepmc.org/articles/PMC8269681
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6
Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage
Autor: Mayra Nicolás-García, Madeleine Perucini-Avendaño, Daniel Arrieta-Báez, María de Jesús Perea-Flores, Cristian Jiménez-Martínez, Mayra Beatriz Gómez-Patiño, Gloria Dávila-Ortiz
Publikováno v: Food Chemistry. 395:133638
Hard to cook phenomenon results from inadequate post-harvest storage of the bean associated with the microstructure and changes in seed color and texture. The aim of this study was to evaluate the physical and chemical properties, identify the phenol
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1f57e876b3ca5dc4ead9b3190076f8
https://doi.org/10.1016/j.foodchem.2022.133638
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8
Quantification of the aromatic potential of ripe fruit of Vanilla planifolia (Orchidaceae) and several of its closely and distantly related species and hybrids
Autor: Michel Grisoni, Mayra Nicolás-García, Thomas Petit, Araceli Pérez-Silva, María de los Ángeles Vivar-Vera, Jean Bernard Dijoux, Pascale Besse
Publikováno v: European Food Research and Technology
Vanilla flavor is derived from the cured fruits of two orchid species Vanilla planifolia and V. × tahitensis. About twenty other Vanilla species are also credited with scented fruits, but very little is known about their aromatic features. We invest
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02478165b9287c8da97e24e9b9a64404
http://agritrop.cirad.fr/598010/
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10
Bean phenolic compound changes during processing: Chemical interactions and identification
Autor: Mayra Beatriz Gómez-Patiño, Gloria Dávila-Ortiz, Cristian Jiménez-Martínez, Mayra Nicolás-García, María de Jesús Perea-Flores, Daniel Arrieta-Baez, Madeleine Perucini-Avendaño
Publikováno v: Journal of food scienceREFERENCES. 86(3)
The common bean (Phaseolus vulgaris L.) represents one of the main crops for human consumption, due to its nutritional and functional qualities. Phenolic compounds have beneficial health effects, and beans are an essential source of these molecules,
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f513b47947a9cdbc0e4048ecc2dbb231
https://pubmed.ncbi.nlm.nih.gov/33586793
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