المؤلفون: Luis Diaz-Garcia, Lorraine Rodriguez-Bonilla, Matthew Phillips, Arnoldo Lopez-Hernandez, Edward Grygleski, Amaya Atucha, Juan Zalapa

المصدر: PLoS ONE, Vol 14, Iss 9, p e0222451 (2019)

مصطلحات موضوعية: Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1932-6203

URL الوصول: https://doaj.org/article/adb12ac2ed1446e4b953488dfe0f6d15

المؤلفون: Hugo S. Garcia, In-Hwan Kim, Arnoldo López-Hernández, Charles G. Hill, Jr

المصدر: Grasas y Aceites, Vol 59, Iss 4, Pp 368-374 (2008)

مصطلحات موضوعية: fish oil - interesterification, omega-3, phospholipids, Nutrition. Foods and food supply, TX341-641

Relation: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/531; https://doaj.org/toc/0017-3495; https://doaj.org/toc/1988-4214; https://doaj.org/article/acb8d9f73c0143699e9a4e7d725dc29b

الاتاحة: https://doi.org/10.3989/gya.2008.v59.i4.531
https://doaj.org/article/acb8d9f73c0143699e9a4e7d725dc29b

المؤلفون: Arnoldo Lopez-Hernandez, Matthew Phillips, Lorraine Rodriguez-Bonilla, Luis Diaz-Garcia, Amaya Atucha, Juan Zalapa, Edward Grygleski

مصطلحات موضوعية: Horticulture, food, Quality standard, Vaccinium macrocarpon, Cultivar, Biology, Evaluation period, American cranberry, food.food

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0e5c86fe29f54de3f0bb6469c6ff55e

المؤلفون: Scott A. Rankin, Darand L. Borneman, Luis A. Jimenez-Maroto, Arnoldo Lopez-Hernandez

المصدر: Journal of Dairy Science. 99:2680-2693

مصطلحات موضوعية: 0301 basic medicine, Taste, Listeria, 030106 microbiology, Cheese sample, Central America, 04 agricultural and veterinary sciences, Biology, Proximate composition, 040401 food science, Bacterial Load, 03 medical and health sciences, 0404 agricultural biotechnology, Caribbean Region, Cheese, Freezing, Genetics, Animals, Humans, Animal Science and Zoology, Food science, Canonical discriminant analysis, Mexico, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a8da4154298d77f02c83ca81b18d9d3f
https://doi.org/10.3168/jds.2015-10112

المؤلفون: Arnoldo Lopez-Hernandez, Scott A. Rankin, I. Wijaya, M.I. Rincon-Delgadillo

المصدر: Journal of Dairy Science. 95:1128-1139

مصطلحات موضوعية: Volatile Organic Compounds, biology, business.industry, Acetoin, Flavoring Agents, Food technology, Diacetyl, biology.organism_classification, Sour cream, chemistry.chemical_compound, Vegetable oil, chemistry, Genetics, Food Technology, Plant Oils, Animal Science and Zoology, Dairy Products, Food science, business, Chromatography, High Pressure Liquid, Flavor, Aroma, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f29bb670807feac0c4958bdaa94c89b
https://doi.org/10.3168/jds.2011-4834

المؤلفون: Eric M. Walters, Randall S. Prather, Yuansheng Gong, Mark P. Richards, Arnoldo Lopez-Hernandez, Priya Kathirvel

المصدر: Food Biotechnology. 25:103-114

مصطلحات موضوعية: Lipid peroxide, medicine.diagnostic_test, Chemistry, Thiobarbituric acid, Loin, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Longissimus, Lipid oxidation, Biochemistry, medicine, TBARS, Food science, Lipid profile, Omega 3 fatty acid, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::d4575cbd505d6d87168d8aa9ac7bcb38
https://doi.org/10.1080/08905436.2011.576552

المؤلفون: Hugo S. Garcia, Charles G. Hill, Adrián Hernández-Mendoza, Arnoldo Lopez-Hernandez

المصدر: Journal of Chemical Technology & Biotechnology. 84:180-185

مصطلحات موضوعية: Bioconversion, General Chemical Engineering, Conjugated linoleic acid, Linoleic acid, law.invention, Inorganic Chemistry, Probiotic, chemistry.chemical_compound, law, Probiotic bacteria, Food science, Waste Management and Disposal, integumentary system, biology, Renewable Energy, Sustainability and the Environment, Organic Chemistry, food and beverages, Substrate (chemistry), biology.organism_classification, Pollution, Lactobacillus reuteri, Fuel Technology, Biochemistry, chemistry, lipids (amino acids, peptides, and proteins), Fermentation, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::13321182b2ebc4a31a2a5098f8dc4c38
https://doi.org/10.1002/jctb.2021

المؤلفون: Arnoldo Lopez-Hernandez, In Hwan Kim, Hugo S. Garcia, Charles G. Hill

المصدر: Grasas y Aceites, Vol 59, Iss 4, Pp 368-374 (2008)
Grasas y Aceites; Vol. 59 No. 4 (2008); 368-374
Grasas y Aceites; Vol. 59 Núm. 4 (2008); 368-374
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

مصطلحات موضوعية: food.ingredient, Interesterified fat, Phospholipid, lcsh:TX341-641, Phospholipase, Lecithin, chemistry.chemical_compound, Hydrolysis, food, Phospholipase A1, Interesterificación, Fish oil - Interesterification, Fosfolípidos, TX341-641, Phospholipids, Omega-3, Chromatography, Nutrition. Foods and food supply, Organic Chemistry, ceite de pescado, Substrate (chemistry), chemistry, lipids (amino acids, peptides, and proteins), lcsh:Nutrition. Foods and food supply, Saponification, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a448d2cf65fd73f049d360da9ae3c10
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/531/533

المؤلفون: Arnoldo Lopez-Hernandez, Manuel Criado, Cristina Otero, Estela Hernández-Martín

المصدر: European Journal of Lipid Science and Technology. 110:714-724

مصطلحات موضوعية: Chromatography, biology, Interesterified fat, Chemistry, Triacylglycerol lipase, General Chemistry, biology.organism_classification, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Vegetable oil, Saturated fatty acid, biology.protein, Candida antarctica, Lipase, Enzymatic interesterification, Unsaturated fatty acid, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f9dc183d1eb55824998729ff5e4430f3
https://doi.org/10.1002/ejlt.200800017

المؤلفون: Arnoldo Lopez-Hernandez, Estela Hernández-Martín, Hugo S. Garcia, Charles G. Hill, Cristina Otero

المصدر: European Journal of Lipid Science and Technology. 109:1147-1159

مصطلحات موضوعية: Chromatography, Immobilized enzyme, Interesterified fat, Chemistry, Batch reactor, Triacylglycerol lipase, General Chemistry, Industrial and Manufacturing Engineering, Catalysis, Reaction rate, Hydrolysis, Vegetable oil, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::fcc681eeb46598479f43c8eb4860d305
https://doi.org/10.1002/ejlt.200700112

المؤلفون: Arnoldo Lopez-Hernandez, Estela Hernández-Martín, Cristina Otero, Manuel Criado

المصدر: Journal of the American Oil Chemists' Society. 84:717-726

مصطلحات موضوعية: Chromatography, biology, Chemistry, Interesterified fat, General Chemical Engineering, Organic Chemistry, Batch reactor, Triacylglycerol lipase, biology.organism_classification, chemistry.chemical_compound, Vegetable oil, Reagent, biology.protein, Organic chemistry, Candida antarctica, Lipase, Enzymatic interesterification

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ce08429fba3de4ed36a46c637bc393b8
https://doi.org/10.1007/s11746-007-1104-y

المؤلفون: Hugo S. Garcia, Charles G. Hill, Arnoldo Lopez-Hernandez

المصدر: Journal of Food Science. 70:c365-c372

مصطلحات موضوعية: food.ingredient, Chromatography, biology, Chemistry, Caprylic acid, Triacylglycerol lipase, Transesterification, biology.organism_classification, Soybean oil, chemistry.chemical_compound, food, Vegetable oil, Capric Acid, biology.protein, Candida antarctica, Lipase, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3b10b2e9a09691b223f67e5c8b60f28a
https://doi.org/10.1111/j.1365-2621.2005.tb11430.x

المؤلفون: Jr. Souheil Ghannouchi, Hugo S. Garcia, Charles G. Hill, Arnoldo Lopez-Hernandez

المصدر: Journal of Food Science. 71:E68-E79

مصطلحات موضوعية: Butterfat, chemistry.chemical_classification, Hydrolysis, Adsorption, Chromatography, chemistry, Anhydrous, Triacylglycerol lipase, Lipolysis, Fatty acid, High-performance liquid chromatography, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ebff80264a6fcee3786f9730e0e183f8
https://doi.org/10.1111/j.1365-2621.2006.tb08899.x

المؤلفون: Arnoldo Lopez-Hernandez, Estela Hernández-Martín, Hugo S. Garcia, Charles G. Hill, Cristina Otero

المصدر: Biotechnology and Bioengineering. 94:877-887

مصطلحات موضوعية: chemistry.chemical_classification, Reaction conditions, Chromatography, Esterification, Saturated fat, Fatty Acids, Triacylglycerol lipase, Bioengineering, Lipase, Transesterification, Trans Fatty Acids, Enzymes, Immobilized, Applied Microbiology and Biotechnology, High-performance liquid chromatography, Soybean Oil, Enzyme, Ascomycota, chemistry, Combinatorial Chemistry Techniques, Sesame oil, Hydrogenation, Steady state (chemistry), Sesame Oil, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a81ea10126173499241ba76d51ff9c80
https://doi.org/10.1002/bit.20909

المؤلفون: Arnoldo Lopez-Hernandez, Hugo S. Garcia, Charles G. Hill, Carlos F. Torres

المصدر: Journal of the American Oil Chemists' Society. 81:743-747

مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, food.ingredient, Chloroform, Double bond, Interesterified fat, General Chemical Engineering, Organic Chemistry, Fish oil, High-performance liquid chromatography, Soybean oil, chemistry.chemical_compound, food, Vegetable oil, chemistry, Acetone

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::3dc2e43a8beecd6e78db53849a33cd12
https://doi.org/10.1007/s11746-004-0972-x

المؤلفون: J. Ortega, Arnoldo Lopez-Hernandez, Hugo S. Garcia, Charles G. Hill

المصدر: Journal of Food Science. 69:FEP1-FEP6

مصطلحات موضوعية: Chromatography, food.ingredient, biology, Chemistry, Interesterified fat, Conjugated linoleic acid, Linoleic acid, Triacylglycerol lipase, Rhizomucor miehei, biology.organism_classification, Soybean oil, chemistry.chemical_compound, food, biology.protein, Candida antarctica, Lipase, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::5c02a6a4e2a157dca680a3814116efe6
https://doi.org/10.1111/j.1365-2621.2004.tb17860.x

المؤلفون: Arnoldo Lopez-Hernandez, Scott A. Rankin, M.I. Rincon-Delgadillo

المصدر: Journal of dairy science. 96(1)

مصطلحات موضوعية: Sodium Hypochlorite, Detergents, Diacetyl, Hydrogen Peroxide, Sour cream, Gas Chromatography-Mass Spectrometry, chemistry.chemical_compound, Acetic acid, Benzalkonium chloride, Vegetable oil, chemistry, Sodium hypochlorite, Genetics, medicine, Organic chemistry, Animal Science and Zoology, Food science, Peracetic Acid, Hydrogen peroxide, Benzalkonium Compounds, Flavor, Food Science, medicine.drug, Disinfectants

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bacf8ec029c6e18da63bb746e895bc2
https://pubmed.ncbi.nlm.nih.gov/23063162

المؤلفون: Arnoldo Lopez-Hernandez, R.D. Divine, D.A. Sommer, Scott A. Rankin

المصدر: Journal of dairy science. 95(5)

مصطلحات موضوعية: Parmesan cheese, Color, Strecker degradation, Gas Chromatography-Mass Spectrometry, symbols.namesake, chemistry.chemical_compound, food, Lipid oxidation, Cheese, Genetics, Browning, Organic chemistry, Food science, food.cheese, chemistry.chemical_classification, Chemistry, Methylglyoxal, Pyruvaldehyde, Reducing sugar, Maillard Reaction, Cold Temperature, Maillard reaction, Food Storage, Pyrazines, symbols, Alkylpyrazine, Animal Science and Zoology, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfeb0939fd3271be752d49c7d4c7458f
https://pubmed.ncbi.nlm.nih.gov/22541463

المؤلفون: A.R. Rankin, Arnoldo Lopez-Hernandez, Scott A. Rankin

مصطلحات موضوعية: Food spoilage, food and beverages, Pasteurization, Raw milk, Modified milk ingredients, Shelf life, law.invention, chemistry.chemical_compound, fluids and secretions, chemistry, law, Food science, Aseptic processing, Lactose, Flavor

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8ca4901cf475742115b6f6b0ef9faa82
https://doi.org/10.1016/b978-0-12-374407-4.00281-8

المؤلفون: Arnoldo Lopez-Hernandez, Hugo S. Garcia, Charles G. Hill

مصطلحات موضوعية: chemistry.chemical_classification, business.industry, Animal Sources, medicine.medical_treatment, food and beverages, Dairy industry, Lactase, Modified milk ingredients, Biology, Biotechnology, Enzyme, chemistry, Milk fat, medicine, Rennet, Food science, business, Flavor

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::8104ad7056e4671dfdbd18c56d0088b8
https://doi.org/10.1016/b978-0-08-088504-9.00005-2