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Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health

Food research international, 2020-07, Vol.133, p.109136-109136, Article 109136

2020

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Occurrence of β-Lactamase-Producing Gram-Negative Bacterial Isolates in Water Sources in Cali City, Colombia

International journal of microbiology, 2019, Vol.2019 (2019), p.1-8

2019

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Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health

Food research international, 2021-12, Vol.150, p.110746-110746, Article 110746

2021

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Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals

1, 2019

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Exploring the Degradation of Gallotannins Catalyzed by Tannase Produced by Aspergillus niger GH1 for Ellagic Acid Production in Submerged and Solid-State Fermentation

Applied biochemistry and biotechnology, 2018-06, Vol.185 (2), p.476-483

2018

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Conventional and Emerging Extraction Processes of Flavonoids

Processes, 2020-04, Vol.8 (4), p.434

2020

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Interleukin-10 (IL-10) 1082 promoter polymorphisms and plasma IL-10 levels in patients with bacterial sepsis

Romanian Journal of Internal Medicine, 2021-03, Vol.59 (1), p.50-57

2021

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Production profiles of phenolics from fungal tannic acid biodegradation in submerged and solid-state fermentation

Process biochemistry (1991), 2014-04, Vol.49 (4), p.541-546

2014

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Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

Saudi journal of biological sciences, 2022-04, Vol.29 (4), p.1957-1980

2022

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Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia

Journal of food safety, 2023-04, Vol.43 (2), p.n/a

2023

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Enzyme-assisted extraction of citrus essential oil

Chemical papers, 2016-04, Vol.70 (4), p.412-417

2016

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Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts

Current opinion in food science, 2021-04, Vol.38, p.40-45

2021

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MIGRACIÓN MEXICANA ALTAMENTE CALIFICADA: 1990-2013

Problemas del desarrollo, 2016-04, Vol.47 (185), p.81-110

2016

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Solid-State Fermentation-Assisted Extraction of Flavonoids from Grape Pomace Using Co-Cultures

Processes, 2024-09, Vol.12 (9), p.2027

2024

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Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Fermentation (Basel), 2021-06, Vol.7 (2), p.48

2021

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Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

1, 2019

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Handbook of Research on Food Science and Technology: Food Biotechnology and Microbiology

1, 2019

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Characterization of Staphylococcus aureus Isolates That Colonize Medical Students in a Hospital of the City of Cali, Colombia

International Journal of Microbiology, 2015, Vol.2015 (2015), p.46-51

2015

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Impacto de las habilidades blandas en la educación básica

Revista Tribunal, 2024-07, Vol.4 (8), p.286-300

2024

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Handbook of Research on Food Science and Technology: Food Technology and Chemistry

1, 2019

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From agroindustrial waste to nutraceuticals: Potential of mango seed for sustainable product development

Trends in food science & technology, 2024-12, Vol.154, p.104754, Article 104754

2024

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Total IgM and Anti-Phosphatidylcholine IgM Antibody Secretion Continue After Clearance of Mycobacterium bovis Bacillus Calmette-Guerin Pleural Infection

Lung, 2017-08, Vol.195 (4), p.517-521

2017

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Comparisons of Noninvasive Bone Mineral Measurements in Assessing Age‐Related Loss, Fracture Discrimination, and Diagnostic Classification

Journal of bone and mineral research, 1997-05, Vol.12 (5), p.697-711

1997

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Hiperpigmentación Cutánea inducida por Fenotiazinas

Revista clínica de la escuela de medicina UCR-HSJD, 2018-08, Vol.8 (4)

2018

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Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

Food bioscience, 2022-04, Vol.46, p.101594, Article 101594

2022

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Chemistry and microbial sources of curdlan with potential application and safety regulations as prebiotic in food and health

Occurrence of β-Lactamase-Producing Gram-Negative Bacterial Isolates in Water Sources in Cali City, Colombia

Supercritical fluid extraction (SCFE) as green extraction technology for high-value metabolites of algae, its potential trends in food and human health

Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals

Exploring the Degradation of Gallotannins Catalyzed by Tannase Produced by Aspergillus niger GH1 for Ellagic Acid Production in Submerged and Solid-State Fermentation

Conventional and Emerging Extraction Processes of Flavonoids

Interleukin-10 (IL-10) 1082 promoter polymorphisms and plasma IL-10 levels in patients with bacterial sepsis

Production profiles of phenolics from fungal tannic acid biodegradation in submerged and solid-state fermentation

Recent trends and technological development in plasma as an emerging and promising technology for food biosystems

Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia

Enzyme-assisted extraction of citrus essential oil

Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts

MIGRACIÓN MEXICANA ALTAMENTE CALIFICADA: 1990-2013

Solid-State Fermentation-Assisted Extraction of Flavonoids from Grape Pomace Using Co-Cultures

Application of Lactic Acid Bacteria in Fermentation Processes to Obtain Tannases Using Agro-Industrial Wastes

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology: Food Biotechnology and Microbiology

Characterization of Staphylococcus aureus Isolates That Colonize Medical Students in a Hospital of the City of Cali, Colombia

Impacto de las habilidades blandas en la educación básica

Handbook of Research on Food Science and Technology: Food Technology and Chemistry

From agroindustrial waste to nutraceuticals: Potential of mango seed for sustainable product development

Total IgM and Anti-Phosphatidylcholine IgM Antibody Secretion Continue After Clearance of Mycobacterium bovis Bacillus Calmette-Guerin Pleural Infection

Comparisons of Noninvasive Bone Mineral Measurements in Assessing Age‐Related Loss, Fracture Discrimination, and Diagnostic Classification

Hiperpigmentación Cutánea inducida por Fenotiazinas

Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and application

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