Universidad Autónoma del Estado de México-ko ikertzaileekin lankidetzan egindako argitalpenak (4)

2024

  1. Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.

    Cereal Chemistry, Vol. 101, Núm. 4, pp. 750-758

2022

  1. Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L

    Journal of Food Science, Vol. 87, Núm. 12, pp. 5289-5302

2021

  1. Inulin extraction from common inulin-containing plant sources

    Industrial Crops and Products, Vol. 170

2018

  1. Ibero-American consensus on low- and no-calorie sweeteners: Safety, nutritional aspects and benefits in food and beverages

    Nutrients, Vol. 10, Núm. 7