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Jenny Ruales

Showing results (11-20 of 40) with videos related to

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Foods (Basel, Switzerland)|July 9, 2022
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial DiversityLuis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx, et al.
International Journal of Food Sciences and Nutrition|August 7, 2009
Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)Catalina Vasco, Jenny Avila, Jenny Ruales, et al.
Environmental Science and Pollution Research International|August 27, 2018
Influence of earthworm bioturbation on metals phytoavailability and human gastric bioaccessibilityThibaut Lévêque, Camille Dumat, Laura Lagier, et al.
Foods (Basel, Switzerland)|January 25, 2025
Ecuadorian Cacao Mucilage as a Novel Culture Medium Ingredient: Unveiling Its Potential for Microbial Growth and Biotechnological ApplicationsTania María Guzmán-Armenteros, Luis Santiago Guerra, Jenny Ruales, et al.
International Journal of Food Sciences and Nutrition|April 10, 2002
The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished childrenJenny Ruales, Yolanda de Grijalva, Patricio Lopez-Jaramillo, et al.
Journal of Agricultural and Food Chemistry|December 5, 2008
Identifying carotenoids and phenolic compounds in naranjilla (Solanum quitoense Lam. var. Puyo hybrid), an Andean fruitAnne-Laure Gancel, Pascaline Alter, Claudie Dhuique-Mayer, et al.
Comprehensive Reviews in Food Science and Food Safety|April 17, 2021
Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extractionJosé Villacís-Chiriboga, Edwin Vera, John Van Camp, et al.
Heliyon|February 6, 2024
Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth modelsTania María Guzmán-Armenteros, José Villacís-Chiriboga, Luis Santiago Guerra, et al.
Comprehensive Reviews in Food Science and Food Safety|December 16, 2020
Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)José Villacís-Chiriboga, Kathy Elst, John Van Camp, et al.
Foods (Basel, Switzerland)|July 14, 2023
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation ParametersTania María Guzmán-Armenteros, Jenny Ruales, José Villacís-Chiriboga, et al.
Pageof 4

Showing results (11-20 of 40) with videos related to

Sort By:
Pageof 4
Foods (Basel, Switzerland)|July 9, 2022
Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial DiversityLuis Santiago Guerra, Juan Manuel Cevallos-Cevallos, Stefan Weckx, et al.
International Journal of Food Sciences and Nutrition|August 7, 2009
Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.)Catalina Vasco, Jenny Avila, Jenny Ruales, et al.
Environmental Science and Pollution Research International|August 27, 2018
Influence of earthworm bioturbation on metals phytoavailability and human gastric bioaccessibilityThibaut Lévêque, Camille Dumat, Laura Lagier, et al.
Foods (Basel, Switzerland)|January 25, 2025
Ecuadorian Cacao Mucilage as a Novel Culture Medium Ingredient: Unveiling Its Potential for Microbial Growth and Biotechnological ApplicationsTania María Guzmán-Armenteros, Luis Santiago Guerra, Jenny Ruales, et al.
International Journal of Food Sciences and Nutrition|April 10, 2002
The nutritional quality of an infant food from quinoa and its effect on the plasma level of insulin-like growth factor-1 (IGF-1) in undernourished childrenJenny Ruales, Yolanda de Grijalva, Patricio Lopez-Jaramillo, et al.
Journal of Agricultural and Food Chemistry|December 5, 2008
Identifying carotenoids and phenolic compounds in naranjilla (Solanum quitoense Lam. var. Puyo hybrid), an Andean fruitAnne-Laure Gancel, Pascaline Alter, Claudie Dhuique-Mayer, et al.
Comprehensive Reviews in Food Science and Food Safety|April 17, 2021
Valorization of byproducts from tropical fruits: A review, Part 2: Applications, economic, and environmental aspects of biorefinery via supercritical fluid extractionJosé Villacís-Chiriboga, Edwin Vera, John Van Camp, et al.
Heliyon|February 6, 2024
Electromagnetic fields effects on microbial growth in cocoa fermentation: A controlled experimental approach using established growth modelsTania María Guzmán-Armenteros, José Villacís-Chiriboga, Luis Santiago Guerra, et al.
Comprehensive Reviews in Food Science and Food Safety|December 16, 2020
Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)José Villacís-Chiriboga, Kathy Elst, John Van Camp, et al.
Foods (Basel, Switzerland)|July 14, 2023
Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation ParametersTania María Guzmán-Armenteros, Jenny Ruales, José Villacís-Chiriboga, et al.
Pageof 4