Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour

por Cruz-López, Salvador O., Álvarez-Cisneros, Yenizey M., Domínguez-Soberanes, Julieta, Escalona-Buendía, Héctor B., Sánchez, Claudia N.
Publicado 2022

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

por Cruz-López, Salvador Osvaldo, Escalona-Buendía, Héctor Bernardo, Román-Guerrero, Angélica, Domínguez-Soberanes, Julieta, Alvarez-Cisneros, Yenizey Merit
Publicado 2022

Comparative Numerical Analysis between Two Types of Orthodontic Wire for the Lingual Technique, Using the Finite Element Method

por Hernández-Vázquez, Rosa Alicia, Marquet-Rivera, Rodrigo Arturo, Mastache-Miranda, Octavio Alejandro, Vázquez-López, Angel Javier, Cruz-López, Salvador, Vázquez-Feijoo, Juan Alejandro
Publicado 2021

Numerical Analysis of the ACL, with Sprains of Different Degrees after Trauma

por Marquet-Rivera, Rodrigo Arturo, Urriolagoitia-Sosa, Guillermo, Romero-Ángeles, Beatriz, Hernández-Vázquez, Rosa Alicia, Mastache-Miranda, Octavio Alejandro, Cruz-López, Salvador, Torres-Yáñez, Arturo, Urriolagoitia-Calderón, Guillermo
Publicado 2021