Search Results - Rodríguez-Figueroa, José Carlos

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  1. 1
    Antioxidant Activity of Peptide Fractions from Chickpea Globulin Obtained by Pulsed Ultrasound Pretreatment

    Antioxidant Activity of Peptide Fractions from Chickpea Globulin Obtained by Pulsed Ultrasound Pretreatment by González-Osuna, María Fernanda, Torres-Arreola, Wilfrido, Márquez-Ríos, Enrique, Wong-Corral, Francisco Javier, Lugo-Cervantes, Eugenia, Rodríguez-Figueroa, José Carlos, García-Sánchez, Guillermina, Ezquerra-Brauer, Josafat Marina, Soto-Valdez, Herlinda, Castillo, Alejandro, Del-Toro-Sánchez, Carmen Lizette

    Published in Horticulturae
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  2. 2
    Evaluation of a combined emulsion process to encapsulate methylene blue into PLGA nanoparticles

    Evaluation of a combined emulsion process to encapsulate methylene blue into PLGA nanoparticles by Gutiérrez-Valenzuela, Cindy Alejandra, Esquivel, Reynaldo, Guerrero-Germán, Patricia, Zavala-Rivera, Paul, Rodríguez-Figueroa, José Carlos, Guzmán-Z, Roberto, Lucero-Acuña, Armando

    Published in RSC advances
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  3. 3
    PREVALENCE OF LACTIC ACID BACTERIA IN SLICED COOKED HAM AS AN INDICATOR OF ITS SHELF LIFE

    PREVALENCE OF LACTIC ACID BACTERIA IN SLICED COOKED HAM AS AN INDICATOR OF ITS SHELF LIFE by CHÁVEZ- MARTÍNEZ, América, ESTRADA-GANDARILLA, Martha, RENTERÍA MONTERRUBIO, Ana Luisa, GALLEGOS ACEVEDO, Mario Alejandro

    Published in Vitae (Medellín)
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  4. 4
    Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ PreservationA Review

    Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ PreservationA Review by González-Osuna, María Fernanda, Bernal-Mercado, Ariadna Thalía, Wong-Corral, Francisco Javier, Ezquerra-Brauer, Josafat Marina, Soto-Valdez, Herlinda, Castillo, Alejandro, Rodríguez-Figueroa, José Carlos, Del-Toro-Sánchez, Carmen Lizette

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  5. 5
    Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration

    Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration by Herrera‐Ponce, Ana Luisa, Salmeron‐Ochoa, Ivan, Rodriguez‐Figueroa, Jose Carlos, Santellano‐Estrada, Eduardo, Garcia‐Galicia, Ivan Adrian, Vargas‐Bello‐Pérez, Einar, Alarcon‐Rojo, Alma Delia

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  6. 6
    Efectos fisiológicos de los péptidos bioactivos derivados de las proteínas del lactosuero en la salud: Una revisión

    Efectos fisiológicos de los péptidos bioactivos derivados de las proteínas del lactosuero en la salud: Una revisión by Herrera-Ponce, Ana Luisa, Alarcón-Rojo, Alma Delia, Salmeron, Iván, Rodríguez-Figueroa, José Carlos

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  7. 7
    Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life

    Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life by América CHÁVEZ-MARTÍNEZ, Martha ESTRADA GANDARILLA, Ana Luisa RENTERÍA-MONTERRUBIO, Mario Alejandro GALLEGOS ACEVEDO, José Carlos RODRÍGUEZ FIGUEROA

    Published in Vitae (Medellín)
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  8. 8
    High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance

    High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance by Herrera-Ponce, Ana Luisa, Salmeron-Ochoa, Ivan, Rodriguez-Figueroa, Jose Carlos, Santellano-Estrada, Eduardo, Garcia-Galicia, Ivan Adrian, Alarcon-Rojo, Alma Delia

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