E-LIB Suche - Ergebnisse für: Quintero-Ramos, A.

1

Influence of wood type on anthraquinone levels and quality ..:

Valdez-Cárdenas, M.d.C. ; Quintero-Ramos, A. ; Mendoza, J....
Food Control. 157 (2024) - p. 110156 , 2024

Link: https://doi.org/10.1016/..

2

Potential use of Sotol bagasse (Dasylirion spp.) as a new b..:

Piñón-Muñiz, M.I. ; Ramos-Sánchez, V.H. ; Gutiérrez-Méndez, N....
Renewable Energy. 212 (2023) - p. 632-643 , 2023

Link: https://doi.org/10.1016/..

3

Características fisicoquímicas y sensoriales de productos e..:

Neder-Suárez, D. ; Vázquez Rodríguez, J.A. ; Rodríguez-Roque, M.J....
Investigación y Desarrollo en Ciencia y Tecnología de Alimentos. 8 (2023) 1 - p. 24-30 , 2023

Link: https://doi.org/10.29105..

4

Application of an Alginate–Chitosan Edible Film on Figs (Fi..:

Reyes-Avalos, M.C. ; Minjares-Fuentes, R. ; Femenia, A....
Food and Bioprocess Technology. 12 (2019) 3 - p. 499-511 , 2019

Link: https://doi.org/10.1007/..

5

Production of Winter Squash Flours Rich in Bioactive Compou..:

Delgado-Nieblas, C. I. ; Zazueta-Morales, J. J. ; Jacobo-Valenzuela, N....
Journal of Food Processing and Preservation. 41 (2016) 2 - p. e12809 , 2016

Link: https://doi.org/10.1111/..

6

Changes in mass transfer, thermal and physicochemical prope..:

Ruiz-Gutiérrez, M.G. ; Quintero-Ramos, A. ; Meléndez-Pizarro, C.O....
Journal of Food Engineering. 98 (2010) 1 - p. 76-83 , 2010

Link: https://doi.org/10.1016/..

7

Functional Properties of Extrudates Prepared with Blends of..:

Hernández-Díaz, J.R. ; Quintero-Ramos, A. ; Barnard, J..
Food Science and Technology International. 13 (2007) 4 - p. 301-308 , 2007

Link: https://doi.org/10.1177/..

8

KINETICS OF CALCIUM ION ABSORPTION INTO CARROT TISSUE DURIN..:

QUINTERO-RAMOS, A. ; BOURNE, M. C. ; BARNARD, J....
Journal of Food Processing and Preservation. 27 (2003) 2 - p. 75-85 , 2003

Link: https://doi.org/10.1111/..

9

LOW TEMPERATURE BLANCHING OF FROZEN CARROTS WITH CALCIUM CH..:

QUINTERO-RAMOS, A. ; BOURNE, M. ; BARNARD, J....
Journal of Food Processing and Preservation. 26 (2002) 5 - p. 361-374 , 2002

Link: https://doi.org/10.1111/..

10

Optimización del escaldado de calabacita criolla (Cucurbita..:

Quintero-Ramos, A. ; Sánchez de la Paz, A.L. ; Meza-Velázquez, J.A....
Food Science and Technology International. 4 (1998) 3 - p. 159-167 , 1998

Link: https://doi.org/10.1177/..

11

WCN24-1293 ASSOCIATION OF CHRONOTYPE WITH NUTRITIONAL STATU..:

CASTRO-MATA, PILARCAROLINA ; PEREZ-GALVAN, LUCIA ; FLORESCAMACHO, JULIETA...
Kidney International Reports. 9 (2024) 4 - p. S266 , 2024

Link: https://doi.org/10.1016/..

12

Effect of the extrusion process on the physicochemical, phy..:

Delgado-Murillo, Samuel Arturo ; Zazueta-Morales, José de Jesús ; Quintero-Ramos, Armando...
Biotecnia. 26 (2024) 1 - p. , 2024

Link: https://doi.org/10.18633..

13

Effect of using alternative flours on the development and c..:

Neder-Suárez, David ; Vázquez-Rodríguez, Jesus Alberto ; González-Martínez, Blanca Edelia...
Food Chemistry Advances. 4 (2024) - p. 100571 , 2024

Link: https://doi.org/10.1016/..

14

IL10 promoter variants are associated with gene expression ..:

Garcia-Garduño, Texali Candelaria ; Padilla-Gutiérrez, Jorge Ramón ; Aceves-Ramírez, Maricela...
Scientific Reports. 14 (2024) 1 - p. , 2024

Link: https://doi.org/10.1038/..

15

Effect of UV-C Radiation and Thermal Treatment on Volatile ..:

Estrada-Beltrán, Aztrid E. ; Salas-Salazar, Nora A. ; Quintero-Ramos, Armando...
Beverages. 10 (2024) 1 - p. 7 , 2024

Link: https://doi.org/10.3390/..