Envíos recientes

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

MAIRA RUBI SEGURA CAMPOS

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

MAIRA RUBI SEGURA CAMPOS

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

MAIRA RUBI SEGURA CAMPOS

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos

MAIRA RUBI SEGURA CAMPOS

Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana

MAIRA RUBI SEGURA CAMPOS

Estado nutricional en relación con el estilo de vida de estudiantes universitarios mexicanos

MAIRA RUBI SEGURA CAMPOS

Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

MAIRA RUBI SEGURA CAMPOS

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

MAIRA RUBI SEGURA CAMPOS

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

MAIRA RUBI SEGURA CAMPOS

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

MAIRA RUBI SEGURA CAMPOS

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

MAIRA RUBI SEGURA CAMPOS

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health

MAIRA RUBI SEGURA CAMPOS

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión

MAIRA RUBI SEGURA CAMPOS

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity

MAIRA RUBI SEGURA CAMPOS

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México

MAIRA RUBI SEGURA CAMPOS

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B

MAIRA RUBI SEGURA CAMPOS

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

MAIRA RUBI SEGURA CAMPOS

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

MAIRA RUBI SEGURA CAMPOS

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

MAIRA RUBI SEGURA CAMPOS

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

MAIRA RUBI SEGURA CAMPOS

UADY

Facultad de Ingeniería Química: Envíos recientes

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos

Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana

Estado nutricional en relación con el estilo de vida de estudiantes universitarios mexicanos

Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

Facultad de Ingeniería Química: Envíos recientes

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins ﻿

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta ﻿

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties ﻿

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos ﻿

Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana ﻿

Estado nutricional en relación con el estilo de vida de estudiantes universitarios mexicanos ﻿

Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves ﻿

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate ﻿

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta ﻿

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums ﻿

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins ﻿

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health ﻿

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión ﻿

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity ﻿

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México ﻿

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B ﻿

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread ﻿

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico ﻿

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods ﻿

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis ﻿

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos

Nutritional, amylolytic enzymes inhibition and antioxidant properties of bread incorporated with Stevia rebaudiana

Estado nutricional en relación con el estilo de vida de estudiantes universitarios mexicanos

Studies on drying characteristic, nutritional composition, and antioxidant properties of Stevia rebaudiana (Bertoni) leaves

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Effect of Incorporation of Hard-to-Cook Bean (Phaseolus vulgaris L.) Protein Hydrolysate on Physical Properties and Starch and Dietary Fiber Components of Semolina Pasta

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis