E-LIB Suche - Ergebnisse für: Hernández-Cázares, Aleida S.

1

Evaluation of the functional properties of a protein isolat..:

Acateca-Hernández, Mariana Inés ; Hernández-Cázares, Aleida S. ; Hidalgo-Contreras, Juan Valente..
Heliyon. 10 (2024) 13 - p. e33500 , 2024

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

2

Optimization of sodium alginate, taro starch and lactic aci..:

Hernández-Nolasco, Zuemy ; Ríos-Corripio, Ma. Antonieta ; Hidalgo-Contreras, Juan Valente...
LWT. 192 (2024) - p. 115718 , 2024

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

3

Comparison of the physicochemical and functional properties..:

Bocarando-Guzmán, M. D. ; Luna-Suárez, Silvia ; Hernández-Cázares, Aleida S....
International Journal of Food Properties. 25 (2022) 1 - p. 733-747 , 2022

Link: https://doi.org/10.1080/..

4

Effect of antioxidants and pH on browning and firmness of m..:

USCANGA-SOSA, Diana P. ; PÉREZ-GAGO, María B. ; GÓMEZ-MERINO, Fernando C....
Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 48 (2020) 1 - p. 79-89 , 2020

Link: https://doi.org/10.15835..

5

Microstructure and physical changes in the Mexican cooked l..:

Estrada-Solís, Joaquín ; Figueroa-Rodríguez, Katia A. ; Figueroa-Sandoval, Benjamín..
Meat Science. 118 (2016) - p. 122-128 , 2016

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

6

Reprint of: An enzyme sensor for the determination of total..:

Hernández-Cázares, Aleida S. ; Aristoy, M-Concepción ; Toldrá, Fidel
Journal of Food Engineering. 110 (2012) 2 - p. 324-327 , 2012

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

7

An enzyme sensor for the determination of total amines in d..:

Hernández-Cázares, Aleida S. ; Aristoy, M-Concepción ; Toldrá, Fidel
Journal of Food Engineering. 106 (2011) 2 - p. 166-169 , 2011

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

8

Nucleotides and their degradation products during processin..:

Hernández-Cázares, Aleida S. ; Aristoy, María-Concepción ; Toldrá, Fidel
Meat Science. 87 (2011) 2 - p. 125-129 , 2011

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

9

Creatine and creatinine evolution during the processing of ..:

Mora, Leticia ; Hernández-Cázares, Aleida S. ; Sentandreu, Miguel Angel.
Meat Science. 84 (2010) 3 - p. 384-389 , 2010

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

10

Hydrophilic Interaction Chromatography (HILIC) in the Analy..:

Mora, Leticia ; Hernández-Cázares, Aleida S. ; Aristoy, M-Concepción..
Food Analytical Methods. 4 (2010) 1 - p. 121-129 , 2010

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

11

Hypoxanthine-based enzymatic sensor for determination of po..:

Hernández-Cázares, Aleida S. ; Aristoy, María-Concepción ; Toldrá, Fidel
Food Chemistry. 123 (2010) 3 - p. 949-954 , 2010

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

12

Hydrophilic interaction chromatographic determination of ad..:

Mora, Leticia ; Hernández-Cázares, Aleida S. ; Aristoy, María-Concepción.
Food Chemistry. 123 (2010) 4 - p. 1282-1288 , 2010

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

13

Animal welfare during transport and slaughter of beef cattl:

Castro de Jesús, Jair ; Ortega-Cerrilla, María E ; Herrera-Haro, José G..
https://revista-agroproductividad.org/index.php/agroproductividad/article/view/1691/1714. , 2021

Link: https://revista-agroprod..

14

Effect of antioxidants and pH on browning and firmness of m..:

Uscanga-Sosa, Diana P ; Pérez-Gago, María B ; Gómez-Merino, Fernando C...
Uscanga-Sosa, D. P., Pérez-Gago, M. B., Gómez-Merino, F. C., Herrera-Corredor, J. A., Hernández-Cázares, A. S., & Contreras-Oliva, A. (2020). Effect of antioxidants and pH on browning and firmness of minimally processed eggplant. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 48(1), 79-89.. , 2020

Link: https://hdl.handle.net/2..

15

Evaluation of pro-oxidizing agents that influence the quali..:

Damián-Hernández, Xochitl ; Hernández-Cázares, Aleida S ; Hidalgo-Contreras, Juan V...
https://revista-agroproductividad.org/index.php/agroproductividad/article/view/1518/1272. , 2020

Link: https://revista-agroprod..