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Agave salmiana fructans as gut health promoters: Prebiotic activity and inflammatory response in Wistar healthy rats

International journal of biological macromolecules, 2019-09, Vol.136, p.785-795

2019

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Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product

Drying technology, 2005-04, Vol.23 (4), p.955-973

2005

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Effects of increasing amount of dietary Prosopis laevigata pods on performance, meat quality and fatty acid profile in growing lambs

Journal of animal physiology and animal nutrition, 2017-10, Vol.101 (5), p.e303-e311

2017

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Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose

Journal of food science, 2012-05, Vol.77 (5), p.E118-E126

2012

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Effect of coadministration of Lactiplantibacillus fabifermentans and linear/branched fructans mixtures on the intestinal health of Wistar rats

International journal of biological macromolecules, 2023-08, Vol.247, p.125748-125748, Article 125748

2023

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Using model food systems to develop mathematical models for construction of state diagrams of fruit products

Journal of food engineering, 2018-08, Vol.230, p.72-81

2018

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Physiometabolic effects of Agave salmiana fructans evaluated in Wistar rats

International journal of biological macromolecules, 2018-03, Vol.108, p.1300-1309

2018

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Inclusion of typical Mexican ingredients in canned escamoles (Liometopum apiculatum): thermophysical and physicochemical properties

Journal of insects as food and feed, 2022-01, Vol.8 (1), p.85-93

2022

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Sugars and Fructans Separation by Nanofiltration from Model Sugar Solution and Comparative Study with Natural Agave Juice

Separation science and technology, 2013-07, Vol.48 (12), p.1768-1776

2013

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Ultrasonic Assisted Pre-Treatment Method for Enhancing Mass Transfer During the Air-Drying of Habanero Chili Pepper (Capsicum chinense)

International journal of food properties, 2013-05, Vol.16 (4), p.867-881

2013

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Optimization of osmotic dehydration of yam bean ( Pachyrhizus erosus) using an orthogonal experimental design

Journal of food engineering, 2008-02, Vol.84 (3), p.413-419

2008

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Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment

TheScientificWorld, 2012-01, Vol.2012 (2012), p.1-10

2012

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Structural and physicochemical changes due to proteolytic deterioration of escamoles (Liometopum apiculatum) a traditional Mexican food

Journal of insects as food and feed, 2015-01, Vol.1 (4), p.271-280

2015

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Water diffusivity and color of cactus pear fruits (Opuntia ficus indica) subjected to osmotic dehydration

International journal of food properties, 2005-01, Vol.8 (2), p.323-336

2005

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State diagrams for mixtures of low molecular weight carbohydrates

Journal of food engineering, 2016-02, Vol.171, p.185-193

2016

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Reduction of ageing time of bovine meat by intermittent thermal treatments

International journal of food properties, 2005, Vol.8 (1), p.125-138

2005

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Influence of age and diet on carcass characteristics and meat quality in Rambouillet ewes

Animal - Science Proceedings, 2023-04, Vol.14 (2), p.380-380

2023

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Effects of increasing amount of dietary P rosopis laevigata pods on performance, meat quality and fatty acid profile in growing lambs

Journal of animal physiology and animal nutrition, 2017-10, Vol.101 (5)

2017

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LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

Revista Mexicana de Ingeniería Química, 2018-12, Vol.17 (2), p.407-420

Enciso-Sáenz, S.

2018

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EVALUATION OF BIOACTIVE AND ANTI-NUTRITIONAL COMPOUNDS DURING SOY MILK FERMENTATION WITH Lactobacillus plantarum BAL-03-ITTG AND Lactobacillus fermentum BAL-21-ITTG

Revista Mexicana de Ingeniería Química, 2018-09, Vol.18 (3), p.967-978

2018

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Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design

Journal of food engineering, 2007, Vol.84 (3), p.413-419

2007

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Water Diffusivity and Quality Attributes of Fresh and Partially Osmodehydrated Cactus Pear (Opuntia Ficus Indica) Subjected to Air-Dehydration

International journal of food properties, 2008-11, Vol.11 (4), p.887-900

2008

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STABILITY AND SENSORY QUALITY OF SPRAY DRIED AVOCADO PASTE

Drying technology, 1999-01, Vol.17 (1-2), p.318-326

1999

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Stability and sensory quality of spray dried avocado paste

Drying technology, 1999, Vol.17 (1/2), p.317-326

1999

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Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Journal of the science of food and agriculture, 2023-10, Vol.103 (13), p.6491-6499

2023

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Agave salmiana fructans as gut health promoters: Prebiotic activity and inflammatory response in Wistar healthy rats

Spray-drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product

Effects of increasing amount of dietary Prosopis laevigata pods on performance, meat quality and fatty acid profile in growing lambs

Glass Transition Study in Model Food Systems Prepared with Mixtures of Fructose, Glucose, and Sucrose

Effect of coadministration of Lactiplantibacillus fabifermentans and linear/branched fructans mixtures on the intestinal health of Wistar rats

Using model food systems to develop mathematical models for construction of state diagrams of fruit products

Physiometabolic effects of Agave salmiana fructans evaluated in Wistar rats

Inclusion of typical Mexican ingredients in canned escamoles (Liometopum apiculatum): thermophysical and physicochemical properties

Sugars and Fructans Separation by Nanofiltration from Model Sugar Solution and Comparative Study with Natural Agave Juice

Ultrasonic Assisted Pre-Treatment Method for Enhancing Mass Transfer During the Air-Drying of Habanero Chili Pepper (Capsicum chinense)

Optimization of osmotic dehydration of yam bean ( Pachyrhizus erosus) using an orthogonal experimental design

Study of Enzymatic Hydrolysis of Fructans from Agave salmiana Characterization and Kinetic Assessment

Structural and physicochemical changes due to proteolytic deterioration of escamoles (Liometopum apiculatum) a traditional Mexican food

Water diffusivity and color of cactus pear fruits (Opuntia ficus indica) subjected to osmotic dehydration

State diagrams for mixtures of low molecular weight carbohydrates

Reduction of ageing time of bovine meat by intermittent thermal treatments

Influence of age and diet on carcass characteristics and meat quality in Rambouillet ewes

Effects of increasing amount of dietary P rosopis laevigata pods on performance, meat quality and fatty acid profile in growing lambs

LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

EVALUATION OF BIOACTIVE AND ANTI-NUTRITIONAL COMPOUNDS DURING SOY MILK FERMENTATION WITH Lactobacillus plantarum BAL-03-ITTG AND Lactobacillus fermentum BAL-21-ITTG

Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design

Water Diffusivity and Quality Attributes of Fresh and Partially Osmodehydrated Cactus Pear (Opuntia Ficus Indica) Subjected to Air-Dehydration

STABILITY AND SENSORY QUALITY OF SPRAY DRIED AVOCADO PASTE

Stability and sensory quality of spray dried avocado paste

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

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