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Successive inoculation of Lactobacillus brevis and Rhizopus oligosporus on shrimp wastes for recovery of chitin and added-value products

Process biochemistry (1991), 2017-07, Vol.58, p.17-24

2017

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Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

International journal of food science & technology, 2023-12, Vol.58 (12), p.6844-6854

2023

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Engineering Considerations to Produce Bioactive Compounds from Plant Cell Suspension Culture in Bioreactors

Plants (Basel), 2021-12, Vol.10 (12), p.2762

2021

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Obtaining 2,3-Dihydrobenzofuran and 3-Epilupeol from Ageratina pichinchensis (Kunth) R.King & Ho.Rob. Cell Cultures Grown in Shake Flasks under Photoperiod and Darkness, and Its Scale-Up to an Airlift Bioreactor for Enhanced Production

Molecules (Basel, Switzerland), 2023-01, Vol.28 (2), p.578

2023

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Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya ( Stenocereus pruinosus )

Molecules (Basel, Switzerland), 2019-01, Vol.24 (2), p.219

2019

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Constituents from Ageratina pichinchensis and Their Inhibitory Effect on Nitric Oxide Production

Applied sciences, 2024-05, Vol.14 (9), p.3942

2024

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Characterization of Cooked Meat Models using Grasshopper ( Sphenarium purpurascens ) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

한국축산식품학회지, 2022, 42(3), , pp.536-555

2022

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Microstructural influence on physical properties and release profiles of sesame oil encapsulated into sodium alginate-tamarind mucilage hydrogel beads

Carbohydrate polymer technologies and applications, 2023-06, Vol.5, p.100302, Article 100302

2023

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Phytochemical, Pharmacological, and Biotechnological Study of Ageratina pichinchensis: A Native Species of Mexico

Plants (Basel), 2021-10, Vol.10 (10), p.2225

2021

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Arnica montana Cell Culture Establishment, and Assessment of Its Cytotoxic, Antibacterial, α-Amylase Inhibitor, and Antioxidant In Vitro Bioactivities

Plants (Basel), 2021-10, Vol.10 (11), p.2300

2021

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Chemical Composition and In vivo Anti-inflammatory Activity of Bursera morelensis Ramírez Essential Oil

Journal of essential oil-bearing plants (Dehra Dun), 2014-09, Vol.17 (5), p.758-768

2014

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Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Journal of food engineering, 2012-07, Vol.111 (1), p.102-109

2012

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Phenolic Compounds from Wild Plant and In Vitro Cultures of Ageratina pichichensis and Evaluation of Their Antioxidant Activity

Plants (Basel), 2023-03, Vol.12 (5), p.1107

2023

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Chemical characterization, antioxidant capacity, and anti-hyperglycemic effect of Stenocereus stellatus fruits from the arid Mixteca Baja region of Mexico

Food chemistry, 2020-10, Vol.328, p.127076-127076, Article 127076

2020

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Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalains

Journal of food science, 2023-01, Vol.88 (1), p.161-174

2023

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Exploring the Potential of Mesquite Gum–Nopal Mucilage Mixtures: Physicochemical and Functional Properties

Journal of food science, 2018-01, Vol.83 (1), p.113-121

2018

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Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelilla wax–canola oil–starch hybrid gels

Journal of food processing and preservation, 2022-05, Vol.46 (5), p.n/a

2022

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High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Ultrasonics sonochemistry, 2018-06, Vol.44, p.97-105

2018

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Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Food technology and biotechnology, 2022-01, Vol.60 (1), p.121-131

2022

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Liquid-liquid and liquid-solid separation in self-assembled chitosan-alginate and chitosan-pectin complexes

International journal of biological macromolecules, 2022-12, Vol.223 (Pt A), p.1368-1380

2022

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Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films

International journal of biological macromolecules, 2019-03, Vol.125, p.149-158

2019

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Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability

Food hydrocolloids, 2018-04, Vol.77, p.736-745

2018

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Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

International journal of biological macromolecules, 2024-04, Vol.265 (Pt 2), p.131260-131260, Article 131260

2024

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Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures

Food research international, 2019-02, Vol.116, p.1010-1019

2019

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Rheological properties of tamarind (Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid

International journal of biological macromolecules, 2018-02, Vol.107 (Pt A), p.817-824

2018

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Successive inoculation of Lactobacillus brevis and Rhizopus oligosporus on shrimp wastes for recovery of chitin and added-value products

Effect of the addition of an emulgel based on whey protein isolate‐alginate‐inulin complex on the physicochemical and textural properties of reduced‐fat set yoghurt

Engineering Considerations to Produce Bioactive Compounds from Plant Cell Suspension Culture in Bioreactors

Obtaining 2,3-Dihydrobenzofuran and 3-Epilupeol from Ageratina pichinchensis (Kunth) R.King & Ho.Rob. Cell Cultures Grown in Shake Flasks under Photoperiod and Darkness, and Its Scale-Up to an Airlift Bioreactor for Enhanced Production

Cross-Linking Chitosan into Hydroxypropylmethylcellulose for the Preparation of Neem Oil Coating for Postharvest Storage of Pitaya ( Stenocereus pruinosus )

Constituents from Ageratina pichinchensis and Their Inhibitory Effect on Nitric Oxide Production

Characterization of Cooked Meat Models using Grasshopper ( Sphenarium purpurascens ) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Microstructural influence on physical properties and release profiles of sesame oil encapsulated into sodium alginate-tamarind mucilage hydrogel beads

Phytochemical, Pharmacological, and Biotechnological Study of Ageratina pichinchensis: A Native Species of Mexico

Arnica montana Cell Culture Establishment, and Assessment of Its Cytotoxic, Antibacterial, α-Amylase Inhibitor, and Antioxidant In Vitro Bioactivities

Chemical Composition and In vivo Anti-inflammatory Activity of Bursera morelensis Ramírez Essential Oil

Spray-dried encapsulation of chia essential oil (Salvia hispanica L.) in whey protein concentrate-polysaccharide matrices

Phenolic Compounds from Wild Plant and In Vitro Cultures of Ageratina pichichensis and Evaluation of Their Antioxidant Activity

Chemical characterization, antioxidant capacity, and anti-hyperglycemic effect of Stenocereus stellatus fruits from the arid Mixteca Baja region of Mexico

Chemical characterization of yellow‐orange and purple varieties of Opuntia ficus‐indica fruits and thermal stability of their betalains

Exploring the Potential of Mesquite Gum–Nopal Mucilage Mixtures: Physicochemical and Functional Properties

Effect of starch gelatinization on the morphology, viscoelasticity, and water structure of candelilla wax–canola oil–starch hybrid gels

High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes

Extraction of Lipophilic Antioxidants from Native Tomato Using Green Technologies

Liquid-liquid and liquid-solid separation in self-assembled chitosan-alginate and chitosan-pectin complexes

Effect of bio-chemical chitosan and gallic acid into rheology and physicochemical properties of ternary edible films

Formation of biopolymer complexes composed of pea protein and mesquite gum – Impact of quercetin addition on their physical and chemical stability

Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum – Chia mucilage mixtures

Rheological properties of tamarind (Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid

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