Envíos recientes

Classification of cacao beans (Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach

DAVID ABRAM BETANCUR ANCONA

Effect of incorporation of hard-to-cook bean (Phaseolus Vulgaris L.) protein hydrolysate on physical properties and starch and dietary fiber components of semolina pasta

DAVID ABRAM BETANCUR ANCONA

ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration

DAVID ABRAM BETANCUR ANCONA

Impact of organic fertilization on physicochemical and functional properties of cassava starch

DAVID ABRAM BETANCUR ANCONA

The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch

DAVID ABRAM BETANCUR ANCONA

Potential Therapeutic Applications of Mucuna pruriens Peptide Fractions Purified by High-Performance Liquid Chromatography as Angiotensin-Converting Enzyme Inhibitors, Antioxidants, Antithrombotic and Hypocholesterolemic Agents

DAVID ABRAM BETANCUR ANCONA

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility

DAVID ABRAM BETANCUR ANCONA

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

DAVID ABRAM BETANCUR ANCONA

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

DAVID ABRAM BETANCUR ANCONA

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

DAVID ABRAM BETANCUR ANCONA

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

DAVID ABRAM BETANCUR ANCONA

Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds

DAVID ABRAM BETANCUR ANCONA

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

DAVID ABRAM BETANCUR ANCONA

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

DAVID ABRAM BETANCUR ANCONA

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos

DAVID ABRAM BETANCUR ANCONA

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

DAVID ABRAM BETANCUR ANCONA

Physicochemical and functional properties of aprotein-rich fraction produced by dry fractionationof chia seeds (Salvia hispanica L.)

DAVID ABRAM BETANCUR ANCONA

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

DAVID ABRAM BETANCUR ANCONA

Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White

DAVID ABRAM BETANCUR ANCONA

Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero pepper (Capsisum chinense) Fruit

DAVID ABRAM BETANCUR ANCONA

UADY

Repositorio Institucional - UADY: Envíos recientes

Classification of cacao beans (Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach

Effect of incorporation of hard-to-cook bean (Phaseolus Vulgaris L.) protein hydrolysate on physical properties and starch and dietary fiber components of semolina pasta

ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration

Impact of organic fertilization on physicochemical and functional properties of cassava starch

The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch

Potential Therapeutic Applications of Mucuna pruriens Peptide Fractions Purified by High-Performance Liquid Chromatography as Angiotensin-Converting Enzyme Inhibitors, Antioxidants, Antithrombotic and Hypocholesterolemic Agents

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility

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

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

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

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

Physicochemical and functional properties of aprotein-rich fraction produced by dry fractionationof chia seeds (Salvia hispanica L.)

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White

Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero pepper (Capsisum chinense) Fruit

Repositorio Institucional - UADY: Envíos recientes

Classification of cacao beans (Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach ﻿

Effect of incorporation of hard-to-cook bean (Phaseolus Vulgaris L.) protein hydrolysate on physical properties and starch and dietary fiber components of semolina pasta ﻿

ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration ﻿

Impact of organic fertilization on physicochemical and functional properties of cassava starch ﻿

The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch ﻿

Potential Therapeutic Applications of Mucuna pruriens Peptide Fractions Purified by High-Performance Liquid Chromatography as Angiotensin-Converting Enzyme Inhibitors, Antioxidants, Antithrombotic and Hypocholesterolemic Agents ﻿

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility ﻿

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

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

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

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties ﻿

Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds ﻿

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate ﻿

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico ﻿

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos ﻿

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate ﻿

Physicochemical and functional properties of aprotein-rich fraction produced by dry fractionationof chia seeds (Salvia hispanica L.) ﻿

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates ﻿

Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White ﻿

Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero pepper (Capsisum chinense) Fruit ﻿

Classification of cacao beans (Theobroma cacao L.) of southern Mexico based on chemometric analysis with multivariate approach

Effect of incorporation of hard-to-cook bean (Phaseolus Vulgaris L.) protein hydrolysate on physical properties and starch and dietary fiber components of semolina pasta

ACE-I Inhibitory Activity from Phaseolus lunatus and Phaseolus vulgaris Peptide Fractions Obtained by Ultrafiltration

Impact of organic fertilization on physicochemical and functional properties of cassava starch

The effect of isolation method on properties of parota (Enterolobium cyclocarpum) starch

Potential Therapeutic Applications of Mucuna pruriens Peptide Fractions Purified by High-Performance Liquid Chromatography as Angiotensin-Converting Enzyme Inhibitors, Antioxidants, Antithrombotic and Hypocholesterolemic Agents

Chelating Properties of Peptides from Red Seaweed Pyropia columbina and Its Effect on Iron Bio-Accessibility

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

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

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

Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

Isolation and characterization of starch obtained from Brosimum alicastrum Swarts Seeds

In vitro bioactivity, nutritional and sensory properties of semolina pasta added with hard-to-cook bean (Phaseolus vulgaris L.) protein hydrolysate

Determination of some physicochemical characteristics, bioactive compounds and antioxidant activity of tropical fruits from Yucatan, Mexico

Evaluación de la inocuidad de Stevia rebaudiana Bertoni cultivada en el sureste de México como edulcorante de alimentos

Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate

Physicochemical and functional properties of aprotein-rich fraction produced by dry fractionationof chia seeds (Salvia hispanica L.)

Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates

Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White

Polyphenols, Ascorbic Acid and Carotenoids Contents and Antioxidant Properties of Habanero pepper (Capsisum chinense) Fruit