المؤلفون: Rosa S. Espiricueta-Candelaria, Aidee I. Sánchez-Reséndiz, Luz María Martínez, Cristina Chuck-Hernández

المصدر: CyTA - Journal of Food, Vol 20, Iss 1, Pp 228-235 (2022)

مصطلحات موضوعية: Acid extraction, bakery, kafirin, lactic acid, resins, SDS-PAGE, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/de7c2bfa35674b8fb95abcd4c8ad4bbd

المؤلفون: Katia Caballero-de la Peña, Laura Acevedo-Pacheco, Aidee I. Sánchez-Reséndiz, Cristina Chuck-Hernández, Sergio O. Serna-Saldívar

المصدر: Food & Nutrition Research, Vol 66, Pp 1-8 (2022)

مصطلحات موضوعية: soy protein isolate, glycemic index, beverages, mango, protein digestibility, urease activity, artificial sweeteners, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://foodandnutritionresearch.net/index.php/fnr/article/view/8576/14982; https://doaj.org/toc/1654-661X

URL الوصول: https://doaj.org/article/e25e6863cb5140839e82cdd9cb6edb07

المؤلفون: Beatriz Corvera-Paredes, Aidee I. Sánchez-Reséndiz, Dora I. Medina, Rosa S. Espiricueta-Candelaria, Sergio Serna-Saldívar, Cristina Chuck-Hernández

المصدر: Frontiers in Nutrition, Vol 9 (2022)

مصطلحات موضوعية: soft tribology, sensory analysis, dairy products, friction coefficient, yogurt, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fnut.2022.874763/full; https://doaj.org/toc/2296-861X

URL الوصول: https://doaj.org/article/b2e6987b39d047edb2a872db04c66ab7

المؤلفون: Aidee I. Sánchez-Reséndiz, Anayansi Escalante-Aburto, Vidalina Andía-Ayme, Cristina Chuck-Hernández

المصدر: CyTA - Journal of Food, Vol 17, Iss 1, Pp 864-872 (2019)

مصطلحات موضوعية: quinoa, isoelectric precipitation, functional properties, protein isolates, in vitro protein digestibility, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

URL الوصول: https://doaj.org/article/dfc32fe8ffbc4b7e9dc3c9e86157ebbc

المؤلفون: Sergio O. Serna-Saldívar, José Rodríguez-Rodríguez, Aidee I. Sánchez-Reséndiz, Sayra Rodríguez-Barrientos, Cristina Chuck-Hernández, Bertha A. Barba-Dávila

المصدر: Food Chemistry. 260:299-305

مصطلحات موضوعية: 0301 basic medicine, Arachis, Sodium trimetaphosphate, Raw material, Analytical Chemistry, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Polyphosphates, Spectroscopy, Fourier Transform Infrared, Food science, Phosphorylation, Plant Proteins, 030109 nutrition & dietetics, Esterification, Chemistry, Temperature, food and beverages, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, Food, Emulsifying Agents, Soybean Proteins, Digestion, Soybeans, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::642277548947b916fc00d5a528a5a562
https://doi.org/10.1016/j.foodchem.2018.04.009