Envíos recientes

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

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

MAIRA RUBI SEGURA CAMPOS

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

MAIRA RUBI SEGURA CAMPOS

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

MAIRA RUBI SEGURA CAMPOS

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity

MAIRA RUBI SEGURA CAMPOS

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

MAIRA RUBI SEGURA CAMPOS

ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)

MAIRA RUBI SEGURA CAMPOS

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry

MAIRA RUBI SEGURA CAMPOS

Enzymatic treatment of wastewater from the corn tortilla industry using chitosan as an adsorbent reduces the chemical oxygen demand and ferulic acid content

MONICA NOEL SANCHEZ GONZALEZ

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

MAIRA RUBI SEGURA CAMPOS

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate

MAIRA RUBI SEGURA CAMPOS

Stevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus

MAIRA RUBI SEGURA CAMPOS

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

MAIRA RUBI SEGURA CAMPOS

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

MAIRA RUBI SEGURA CAMPOS

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

MAIRA RUBI SEGURA CAMPOS

Effect of Jatropha curcas Peptide Fractions on the Angiotensin I-Converting Enzyme Inhibitory Activity

MAIRA RUBI SEGURA CAMPOS

UADY

Artículos: Envíos recientes

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

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

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry

Enzymatic treatment of wastewater from the corn tortilla industry using chitosan as an adsorbent reduces the chemical oxygen demand and ferulic acid content

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

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate

Stevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus

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

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

Effect of Jatropha curcas Peptide Fractions on the Angiotensin I-Converting Enzyme Inhibitory Activity

Artículos: Envíos recientes

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 ﻿

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

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments ﻿

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments ﻿

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity ﻿

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast ﻿

ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens) ﻿

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry ﻿

Enzymatic treatment of wastewater from the corn tortilla industry using chitosan as an adsorbent reduces the chemical oxygen demand and ferulic acid content ﻿

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

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate ﻿

Stevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus ﻿

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

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 ﻿

Effect of Jatropha curcas Peptide Fractions on the Angiotensin I-Converting Enzyme Inhibitory Activity ﻿

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

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

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

ACE-I inhibitory peptide fractions from enzymatic hydrolysates of velvet bean (Mucuna pruriens)

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry

Enzymatic treatment of wastewater from the corn tortilla industry using chitosan as an adsorbent reduces the chemical oxygen demand and ferulic acid content

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

Chemical and Functional Properties of Hard-to-Cook Bean (Phaseolus vulgaris) Protein Concentrate

Stevia rebaudiana Bertoni. Un potencial adyuvante en el tratamiento de la diabetes mellitus

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

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

Effect of Jatropha curcas Peptide Fractions on the Angiotensin I-Converting Enzyme Inhibitory Activity