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Physicochemical and Antioxidant Properties of Chitosan Films Incorporated with Cinnamon Oil

International Journal of Polymer Science, 2015-01, Vol.2015, p.1-8

2015

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Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities

International journal of food science & technology, 2022-04, Vol.57 (4), p.2498-2509

2022

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Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Journal of Microbiology and Biotechnology, 2017, 27(2), , pp.234-241

2017

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Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados

Food chemistry, 2021-08, Vol.354, p.129571-129571, Article 129571

2021

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Molecular and Morphological characterization of multiple nucleopolyhedrovirus from Mexico and their insecticidal activity against Spodoptera frugiperda (Lepidoptera: Noctuidae)

Journal of applied entomology (1986), 2020-02, Vol.144 (1-2), p.123-132

2020

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Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

International Journal of Analytical Chemistry, 2015-01, Vol.2015, p.284071-10

2015

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Antagonistic effect of volatile and non-volatile compounds from Streptomyces strains on cultures of several phytopathogenic fungi

Emirates journal of food and agriculture, 2020-12, Vol.32 (12), p.879-889

2020

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Streptomyces strains inhibit the growth of Fusarium kuroshium and Fusarium solani and promote the growth of Arabidopsis thaliana

Biocontrol science and technology, 2024-05, Vol.34 (5), p.469-498

2024

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Physicochemical, antimicrobial and antioxidant properties of chitosan films incorporated with carvacrol

Molecules (Basel, Switzerland), 2013-11, Vol.18 (11), p.13735-13753

2013

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Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Food science & technology, 2017-12, Vol.86, p.465-472

2017

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Phytosanitary irradiation effects on fresh produce quality – A review

Postharvest biology and technology, 2024-05, Vol.211, p.112855, Article 112855

2024

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Nitrogen dynamics model in zero water exchange, low salinity intensive ponds of white shrimp, Litopenaeus vannamei, at Colima, Mexico

Latin american journal of aquatic research, 2013-01, Vol.41 (1), p.68-79

2013

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Chemical constitution and effect of extracts of tomato plants byproducts on the enteric viral surrogates

International journal of environmental health research, 2015-05, Vol.25 (3), p.299-311

2015

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Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

Food chemistry, 2022-07, Vol.383, p.132451-132451, Article 132451

2022

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The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Food science & technology, 2021-07, Vol.146, p.111405, Article 111405

2021

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Effect of cultivar on the content of selected phytochemicals in avocado peels

Food research international, 2021-02, Vol.140, p.110024-110024, Article 110024

2021

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Evaluation of Antioxidant Capacity, Protective Effect on Human Erythrocytes and Phenolic Compound Identification in Two Varieties of Plum Fruit (Spondias spp.) by UPLC-MS

Molecules (Basel, Switzerland), 2018-12, Vol.23 (12), p.3200

2018

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Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Foods, 2023-04, Vol.12 (8), p.1566

2023

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Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release

Nanomaterials (Basel, Switzerland), 2022-07, Vol.12 (13), p.2303

2022

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Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Food chemistry, 2013-05, Vol.138 (1), p.372-381

2013

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Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Journal of agricultural and food chemistry, 2013-10, Vol.61 (41), p.9938-9949

2013

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Growth Promotion of Phaseolus vulgaris and Arabidopsis thaliana Seedlings by Streptomycetes Volatile Compounds

Plants (Basel), 2022-03, Vol.11 (7), p.875

2022

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Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Journal of microbiology and biotechnology, 2017-02, Vol.27 (2), p.234-241

2017

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Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

CYTA: journal of food, 2019-01, Vol.17 (1), p.207-213

2019

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Changes in external and internal color during postharvest ripening of ‘Manila’ and ‘Ataulfo’ mango fruit and relationship with carotenoid content determined by liquid chromatography–APcI +-time-of-flight mass spectrometry

Postharvest biology and technology, 2008-11, Vol.50 (2), p.145-152

2008

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Physicochemical and Antioxidant Properties of Chitosan Films Incorporated with Cinnamon Oil

Improving the nutraceutical value of mango during ripening by postharvest irradiation with blue LEDs via enhancing of antioxidant enzyme activities

Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados

Molecular and Morphological characterization of multiple nucleopolyhedrovirus from Mexico and their insecticidal activity against Spodoptera frugiperda (Lepidoptera: Noctuidae)

Total Phenolic, Flavonoid, Tomatine, and Tomatidine Contents and Antioxidant and Antimicrobial Activities of Extracts of Tomato Plant

Antagonistic effect of volatile and non-volatile compounds from Streptomyces strains on cultures of several phytopathogenic fungi

Streptomyces strains inhibit the growth of Fusarium kuroshium and Fusarium solani and promote the growth of Arabidopsis thaliana

Physicochemical, antimicrobial and antioxidant properties of chitosan films incorporated with carvacrol

Physicochemical properties of apple juice during sequential steps of the industrial processing and functional properties of pectin fractions from the generated pomace

Phytosanitary irradiation effects on fresh produce quality – A review

Nitrogen dynamics model in zero water exchange, low salinity intensive ponds of white shrimp, Litopenaeus vannamei, at Colima, Mexico

Chemical constitution and effect of extracts of tomato plants byproducts on the enteric viral surrogates

Gastrointestinal metabolism and bioaccessibility of selected anthocyanins isolated from commonly consumed fruits

The effect of interfacial interactions on the rheology of water in oil emulsions oleogelled by candelilla wax and saturated triacylglycerols

Effect of cultivar on the content of selected phytochemicals in avocado peels

Evaluation of Antioxidant Capacity, Protective Effect on Human Erythrocytes and Phenolic Compound Identification in Two Varieties of Plum Fruit (Spondias spp.) by UPLC-MS

Foliar Application of CaCO3-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Nanoencapsulation of Eggplant (Solanum melongena L.) Peel Extract in Electrospun Gelatin Nanofiber: Preparation, Characterization, and In Vitro Release

Physical attributes and chemical composition of organic strawberry fruit (Fragaria x ananassa Duch, Cv. Albion) at six stages of ripening

Effect of Ripening, Heat Processing, and Fat Type on the Micellarization of Pigments from Jalapeño Peppers

Growth Promotion of Phaseolus vulgaris and Arabidopsis thaliana Seedlings by Streptomycetes Volatile Compounds

Phenolic Compounds of Potato Peel Extracts: Their Antioxidant Activity and Protection against Human Enteric Viruses

Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

Changes in external and internal color during postharvest ripening of ‘Manila’ and ‘Ataulfo’ mango fruit and relationship with carotenoid content determined by liquid chromatography–APcI +-time-of-flight mass spectrometry

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