Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (Tenebrio molitor), Chia (Salvia hispanica), and Quinoa (Chenopodium quinoa)

por Hernández Toxqui, Ana Gabriela, Ramírez Ramírez, Jazmín, Pino Moreno, José Manuel, Talamantes Gómez, José Moisés, Angeles Campos, Sergio C., Ramírez Orejel, Juan Carlos
Publicado 2021

Development of a Functional Cookie Formulated with Chaya (Cnidoscolus aconitifolius (Mill.) I.M. Johnst) and Amaranth (Amaranthus cruentus)

por Avila-Nava, Azalia, Alarcón-Telésforo, Sayuri L., Talamantes-Gómez, José Moisés, Corona, Luis, Gutiérrez-Solis, Ana Ligia, Lugo, Roberto, Márquez-Mota, Claudia C.
Publicado 2022

Chaya Leaf Decreased Triglycerides and Improved Oxidative Stress in Subjects With Dyslipidemia

por Guevara-Cruz, Martha, Medina-Vera, Isabel, Cu-Cañetas, Trinidad Eugenia, Cordero-Chan, Yusef, Torres, Nimbe, Tovar, Armando R., Márquez-Mota, Claudia, Talamantes-Gómez, José Moisés, Pérez-Monter, Carlos, Lugo, Roberto, Gutiérrez-Solis, Ana Ligia, Avila-Nava, Azalia
Publicado 2021