Envíos recientes

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

MAIRA RUBI SEGURA CAMPOS

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

MAIRA RUBI SEGURA CAMPOS

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

MAIRA RUBI SEGURA CAMPOS

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

MAIRA RUBI SEGURA CAMPOS

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health

MAIRA RUBI SEGURA CAMPOS

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión

MAIRA RUBI SEGURA CAMPOS

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity

MAIRA RUBI SEGURA CAMPOS

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México

MAIRA RUBI SEGURA CAMPOS

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B

MAIRA RUBI SEGURA CAMPOS

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

MAIRA RUBI SEGURA CAMPOS

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

MAIRA RUBI SEGURA CAMPOS

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

MAIRA RUBI SEGURA CAMPOS

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

MAIRA RUBI SEGURA CAMPOS

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

MAIRA RUBI SEGURA CAMPOS

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

MAIRA RUBI SEGURA CAMPOS

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

MAIRA RUBI SEGURA CAMPOS

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity

MAIRA RUBI SEGURA CAMPOS

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

MAIRA RUBI SEGURA CAMPOS

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

MAIRA RUBI SEGURA CAMPOS

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry

MAIRA RUBI SEGURA CAMPOS

UADY

Repositorio Institucional - UADY: Envíos recientes

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

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

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

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

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

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

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry

Repositorio Institucional - UADY: Envíos recientes

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

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 ﻿

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums ﻿

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins ﻿

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health ﻿

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión ﻿

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity ﻿

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México ﻿

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B ﻿

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread ﻿

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico ﻿

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods ﻿

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis ﻿

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

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments ﻿

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments ﻿

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity ﻿

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast ﻿

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

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry ﻿

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

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

Whole and crushed nutlets of chia (Salvia hispanica) from Mexico as a source of functional gums

ACE inhibitory, hypotensive and antioxidant peptide fractions from Mucuna pruriens proteins

Biological Activity of Stevia Rebaudiana Bertoni and Their Relationship to Health

Potencial antioxidante de la miel de Melipona beecheii y su relación con la salud: una revisión

Coccoloba uvifera (L) (Polygonaceae) fruit: Phytochemical screening and potential antioxidant activity

Perfil de ácidos grasos de mero (Epinephelus morio) crudo y procesado en aceite capturado en la península de Yucatán, México

Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B

Antidiabetic and antioxidant activity of Stevia rebaudiana extracts (Var. Morita) and their incorporation into a potential functional bread

Antioxidant capacity of leaf extracts from two Stevia rebaudiana Bertoni varieties adapted to cultivation in Mexico

Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods

Angiotensin I-Converting Enzyme Inhibitory Peptides of Chia (Salvia hispanica) Produced by Enzymatic Hydrolysis

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

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Functional and bioactive properties of Velvet bean (Mucuna pruriens) protein hydrolysates produced by enzymatic treatments

Encapsulation of Phaseolus lunatus Protein Hydrolysate with Angiotensin-Converting Enzyme Inhibitory Activity

Comparison of Chemical and Functional Properties of Stevia rebaudiana (Bertoni) Varieties Cultivated in Mexican Southeast

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

Fiber Residues from Canavalia ensiformis L. Seeds with Potential Use in Food Industry