Envíos recientes

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

LUIS ANTONIO CHEL GUERRERO

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

LUIS ANTONIO CHEL GUERRERO

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

LUIS ANTONIO CHEL GUERRERO

Cholesterol Metabolism and Its Regulation by Functional Foods

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

Physicochemical and Functional Characterization of Mucuna pruries Depigmented Starch for Potential Industrial Applications

LUIS ANTONIO CHEL GUERRERO

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

LUIS ANTONIO CHEL GUERRERO

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

LUIS ANTONIO CHEL GUERRERO

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris

LUIS ANTONIO CHEL GUERRERO

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates

LUIS ANTONIO CHEL GUERRERO

Defatted Jatropha curcas flour and protein isolate as materials for protein hydrolysates with biological activity

LUIS ANTONIO CHEL GUERRERO

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

EDUARDO CASTAÑEDA PEREZ

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

ARTURO FRANCISCO CASTELLANOS RUELAS

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

EDUARDO CASTAÑEDA PEREZ

Bioactividad de Péptidos Derivados de Proteína Alimentarias

LUIS ANTONIO CHEL GUERRERO

VALORIZACIÓN DE DESECHOS DE CEBOLLA (Allium cepa L.) MEDIANTE SECADO EN LECHO VIBRO-FLUIDIZADO

EDUARDO CASTAÑEDA PEREZ

. Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates

ARTURO FRANCISCO CASTELLANOS RUELAS

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics

ARTURO FRANCISCO CASTELLANOS RUELAS

Nutrimentos Inorgánicos

ARTURO FRANCISCO CASTELLANOS RUELAS

UADY

Facultad de Ingeniería Química: Envíos recientes

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

Cholesterol Metabolism and Its Regulation by Functional Foods

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

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

Physicochemical and Functional Characterization of Mucuna pruries Depigmented Starch for Potential Industrial Applications

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates

Defatted Jatropha curcas flour and protein isolate as materials for protein hydrolysates with biological activity

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

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

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

Bioactividad de Péptidos Derivados de Proteína Alimentarias

VALORIZACIÓN DE DESECHOS DE CEBOLLA (Allium cepa L.) MEDIANTE SECADO EN LECHO VIBRO-FLUIDIZADO

. Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics

Nutrimentos Inorgánicos

Facultad de Ingeniería Química: Envíos recientes

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates ﻿

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems ﻿

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México ﻿

Cholesterol Metabolism and Its Regulation by Functional Foods ﻿

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

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

Physicochemical and Functional Characterization of Mucuna pruries Depigmented Starch for Potential Industrial Applications ﻿

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods ﻿

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum ﻿

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris ﻿

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates ﻿

Defatted Jatropha curcas flour and protein isolate as materials for protein hydrolysates with biological activity ﻿

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices ﻿

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

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices ﻿

Bioactividad de Péptidos Derivados de Proteína Alimentarias ﻿

VALORIZACIÓN DE DESECHOS DE CEBOLLA (Allium cepa L.) MEDIANTE SECADO EN LECHO VIBRO-FLUIDIZADO ﻿

. Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates ﻿

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics ﻿

Nutrimentos Inorgánicos ﻿

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

Physicochemical characterization of chia (Salvia hispanica) seed oil from Yucatán, México

Cholesterol Metabolism and Its Regulation by Functional Foods

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

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

Physicochemical and Functional Characterization of Mucuna pruries Depigmented Starch for Potential Industrial Applications

Biological potential of chia (Salvia hispanica L.) protein hydrolysates and their incorporation into functional foods

Chemical and Functional Properties of Chia Seed (Salvia hispanica L.) Gum

Comparison of physicochemical properties, antioxidant and metal-chelating activities of protein hydrolysates from Phaseolus lunatus and hard-to-cook Phaseolus vulgaris

Angiotensin i-converting enzyme inhibitory and antioxidant peptide fractions from hard-to-cook bean enzymatic hydrolysates

Defatted Jatropha curcas flour and protein isolate as materials for protein hydrolysates with biological activity

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

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

Characterization of Mexican Fishes According to Fatty Acid Profile and Fat Nutritional Indices

Bioactividad de Péptidos Derivados de Proteína Alimentarias

VALORIZACIÓN DE DESECHOS DE CEBOLLA (Allium cepa L.) MEDIANTE SECADO EN LECHO VIBRO-FLUIDIZADO

. Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics

Nutrimentos Inorgánicos