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Food Technology and Biotechnology
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January 25, 2017
Biochemistry of Apple Aroma: A Review
Miguel Espino-Díaz, David Roberto Sepúlveda, Gustavo González-Aguilar, et al.
International Journal of Food Sciences and Nutrition
|
October 1, 2021
Sucrose detection and discrimination estimated by the analysis of psychometric functions with linear and non-linear models
Raul Chacon-Blanco, Edmundo Juarez-Enriquez, Guadalupe I Olivas, et al.
Journal of Food Science and Technology
|
September 6, 2014
Edible coatings as encapsulating matrices for bioactive compounds: a review
Ana Elena Quirós-Sauceda, Jesús Fernando Ayala-Zavala, Guadalupe I Olivas, et al.
FEMS Microbiology Letters
|
June 12, 2024
The MATH test. A three-phase assay?
Jesús A Salas-Tovar, Sarai Escobedo-García, Guadalupe I Olivas, et al.
Journal of Microbiological Methods
|
May 10, 2021
Method-induced variation in the bacterial cell surface hydrophobicity MATH test
Jesús A Salas-Tovar, Sarai Escobedo-García, Guadalupe I Olivas, et al.
International Journal of Food Microbiology
|
November 19, 2013
Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti
Yamile Martínez-Rodríguez, Carlos Acosta-Muñiz, Guadalupe I Olivas, et al.
Journal of Food Science
|
August 21, 2010
Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.)
Miguel Espino-Díaz, J de Jesús Ornelas-Paz, Miguel A Martínez-Téllez, et al.
Journal of Food Science
|
October 10, 2014
Production of volatiles in fresh-cut apple: effect of applying alginate coatings containing linoleic acid or isoleucine
Irma O Maya-Meraz, Miguel Espino-Díaz, Francisco J Molina-Corral, et al.
Journal of Food Science and Technology
|
October 21, 2014
Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages
Jorge E Dávila-Aviña, José A Villa-Rodríguez, Mónica A Villegas-Ochoa, et al.
Foods (Basel, Switzerland)
|
April 30, 2021
Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization
María Noemí Frías-Moreno, Rafael A Parra-Quezada, Gustavo González-Aguilar, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 11) with videos related to
Sort By:
Page
of 2
Food Technology and Biotechnology
|
January 25, 2017
Biochemistry of Apple Aroma: A Review
Miguel Espino-Díaz, David Roberto Sepúlveda, Gustavo González-Aguilar, et al.
International Journal of Food Sciences and Nutrition
|
October 1, 2021
Sucrose detection and discrimination estimated by the analysis of psychometric functions with linear and non-linear models
Raul Chacon-Blanco, Edmundo Juarez-Enriquez, Guadalupe I Olivas, et al.
Journal of Food Science and Technology
|
September 6, 2014
Edible coatings as encapsulating matrices for bioactive compounds: a review
Ana Elena Quirós-Sauceda, Jesús Fernando Ayala-Zavala, Guadalupe I Olivas, et al.
FEMS Microbiology Letters
|
June 12, 2024
The MATH test. A three-phase assay?
Jesús A Salas-Tovar, Sarai Escobedo-García, Guadalupe I Olivas, et al.
Journal of Microbiological Methods
|
May 10, 2021
Method-induced variation in the bacterial cell surface hydrophobicity MATH test
Jesús A Salas-Tovar, Sarai Escobedo-García, Guadalupe I Olivas, et al.
International Journal of Food Microbiology
|
November 19, 2013
Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti
Yamile Martínez-Rodríguez, Carlos Acosta-Muñiz, Guadalupe I Olivas, et al.
Journal of Food Science
|
August 21, 2010
Development and characterization of edible films based on mucilage of Opuntia ficus-indica (L.)
Miguel Espino-Díaz, J de Jesús Ornelas-Paz, Miguel A Martínez-Téllez, et al.
Journal of Food Science
|
October 10, 2014
Production of volatiles in fresh-cut apple: effect of applying alginate coatings containing linoleic acid or isoleucine
Irma O Maya-Meraz, Miguel Espino-Díaz, Francisco J Molina-Corral, et al.
Journal of Food Science and Technology
|
October 21, 2014
Effect of edible coatings on bioactive compounds and antioxidant capacity of tomatoes at different maturity stages
Jorge E Dávila-Aviña, José A Villa-Rodríguez, Mónica A Villegas-Ochoa, et al.
Foods (Basel, Switzerland)
|
April 30, 2021
Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization
María Noemí Frías-Moreno, Rafael A Parra-Quezada, Gustavo González-Aguilar, et al.
Page
of 2