Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Miguel A. Aguilar‐Gonzalez"'
Autor:
Rene Diaz‐Herrera, Olga B. Alvarez‐Pérez, Janeth Ventura‐Sobrevilla, Alberto Ascacio‐Valdés, Miguel A. Aguilar‐Gonzalez, Juan Buenrostro‐Figueroa, Cristobal N. Aguilar
Publikováno v:
eFood, Vol 4, Iss 6, Pp n/a-n/a (2023)
Abstract Natural origin products are an appealing substitute for nonbiodegradable materials in the production of new materials to improve the packaging properties and to extend the shelf life quality of foods. The objective of this study was to formu
Externí odkaz:
https://doaj.org/article/4e60240857ec4e778ac6a344200cd9e2
Autor:
Arianna Núñez Caraballo, Anna Iliná, Rodolfo Ramos González, Cristóbal N. Aguilar, Georgina Michelena Álvarez, Adriana Carolina Flores Gallegos, José Sandoval-Cortés, Miguel A. Aguilar-Gonzalez, Nicolas Oscar Soto-Cruz, José Daniel García García, José L. Martínez-Hernández
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
The interaction between nanostructures and yeast cells, as well as the description of the effect of nanoparticles in ethanol production are open questions in the development of this nanobiotechnological process. The objective of the present study was
Externí odkaz:
https://doaj.org/article/d916fa15fe7b43e6a953d90848b89b77
Autor:
Judith Ruiz-Martínez, Jorge A. Aguirre-Joya, Romeo Rojas, Antonio Vicente, Miguel A. Aguilar-González, Raúl Rodríguez-Herrera, Olga B. Alvarez-Perez, Cristian Torres-León, Cristóbal N. Aguilar
Publikováno v:
Foods, Vol 9, Iss 9, p 1303 (2020)
The improvement of the postharvest quality of tomato fruits was evaluated using an edible coating functionalized with an Flourensia cernua extract evaluating the antifungal, structural, barrier, and optical properties. The formulation and evaluation
Externí odkaz:
https://doaj.org/article/a58a8ba509314d91ab129b025faa439c