Envíos recientes

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

LUIS ANTONIO CHEL GUERRERO

Tannins and Saponins in Two Tropical Legumes and Measurement of their Biological Activity

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

LUIS ANTONIO CHEL GUERRERO

Coccoloba uvifera (L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

LUIS ANTONIO CHEL GUERRERO

Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues

LUIS ANTONIO CHEL GUERRERO

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

LUIS ANTONIO CHEL GUERRERO

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

LUIS ANTONIO CHEL GUERRERO

Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin

LUIS ANTONIO CHEL GUERRERO

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática.

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics

LUIS ANTONIO CHEL GUERRERO

Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa)

LUIS ANTONIO CHEL GUERRERO

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

LUIS ANTONIO CHEL GUERRERO

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

LUIS ANTONIO CHEL GUERRERO

UADY

Repositorio Institucional - UADY: Envíos recientes

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

Tannins and Saponins in Two Tropical Legumes and Measurement of their Biological Activity

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

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Coccoloba uvifera (L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

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

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

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

Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática.

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

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

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics

Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa)

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

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems

Repositorio Institucional - UADY: Envíos recientes

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

Tannins and Saponins in Two Tropical Legumes and Measurement of their Biological Activity ﻿

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

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins ﻿

Coccoloba uvifera (L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity ﻿

Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues ﻿

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate ﻿

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking ﻿

Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin ﻿

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour ﻿

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

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage ﻿

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

Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática. ﻿

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

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

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics ﻿

Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa) ﻿

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

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems ﻿

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

Tannins and Saponins in Two Tropical Legumes and Measurement of their Biological Activity

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

ACE-I inhibitory properties of hydrolysates from germinated and ungerminated Phaseolus lunatus proteins

Coccoloba uvifera (L.) (Polygonaceae) Fruit: Phytochemical Screening and Potential Antioxidant Activity

Chemical and technological properties of avocado (Persea americana Mill.) seed fibrous residues

Evaluation of some residual bioactivities of microencapsulated Phaseolus lunatus protein fraction with carboxymethylated flamboyant (Delonix regia) gum/sodium alginate

Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking

Antioxidant and Chelating Activity of Nontoxic Jatropha curcas L. Protein Hydrolysates Produced by In Vitro Digestion Using Pepsin and Pancreatin

Chemical, rheological and mechanical evaluation of maize dough and tortillas in blends with cassava and malanga flour

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

Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage

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

Capacidad antibacteriana de fracciones peptídicas de frijol lima (Phaseolus lunatus L.) obtenidas por hidrólisis enzimática.

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

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

Protein and energy evaluation of detoxified Canavalia seeds as a feedstuff for poultry in the tropics

Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa)

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

Rheological properties and gel strength of Phaseolus lunatus protein/carboxymethylated flamboyant gum systems