Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of “Aguamiel” of Agave salmiana

por Rascón, Luis, Cruz, Mario, Rodríguez-Jasso, Rosa M., Neira-Vielma, Alberto A., Ramírez-Barrón, Sonia N., Belmares, Ruth
Publicado 2020

Determination of Nutritional and Antioxidant Properties of Maya Nut Flour (Brosimum alicastrum) for Development of Functional Foods

por Losoya-Sifuentes, Carolina, Pinto-Jimenez, Karen, Cruz, Mario, Rodriguez-Jasso, Rosa M., Ruiz, Hector A., Loredo-Treviño, Araceli, López-Badillo, Claudia Magdalena, Belmares, Ruth
Publicado 2023

Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

por Bonilla Loaiza, Adriana M., Rodríguez-Jasso, Rosa M., Belmares, Ruth, López-Badillo, Claudia M., Araújo, Rafael G., Aguilar, Cristóbal N., Chávez, Mónica L., Aguilar, Miguel A., Ruiz, Héctor A.
Publicado 2022

Emerging strategies for the development of food industries

por Aguilar, Cristóbal N., Ruiz, Hector A., Rubio Rios, Anilú, Chávez-González, Mónica, Sepúlveda, Leonardo, Rodríguez-Jasso, Rosa M., Loredo-Treviño, Araceli, Flores-Gallegos, Adriana C., Govea-Salas, Mayela, Ascacio-Valdes, Juan A.
Publicado 2019