13 results on '"Suárez‐Jacobo, Ángela"'
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2. Entangled cellulose nanofibrils/nanosheets derived from native mexican agave for lead(II) ion removal
3. Garlic (Allium sativum) peel extracts and their potential as antioxidant and antimicrobial agents for food applications: influence of pretreatment and extraction solvent
4. Cannabis Extraction Technologies: Impact of Research and Value Addition in Latin America
5. Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage
6. Optimization of antioxidant activity properties of a thermosonicated beetroot (Beta vulgaris L.) juice and further in vitro bioaccessibility comparison with thermal treatments
7. Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties
8. Identification and Quantification of Phenolic Compounds from Mexican Oregano (Lippia graveolens HBK) Hydroethanolic Extracts and Evaluation of Its Antioxidant Capacity
9. Optimal thermoultrasound processing of jackfruit ( Artocarpus heterophyllus lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar
10. Capsaicin, dihydrocapsaicin content and antioxidants properties of habanero pepper (Capsicum chinense Jacq.) Oleoresin during storage.
11. Optimal thermoultrasound processing of jackfruit (Artocarpus heterophyllus lam.) nectar: Physicochemical characteristics, antioxidant properties, microbial quality, and fatty acid profile comparison with pasteurized nectar.
12. THERMAL PROCESSING EFFECTS ON THE MICROBIOLOGICAL, PHYSICOCHEMICAL, MINERAL, AND NUTRACEUTICAL PROPERTIES OF A ROASTED PURPLE MAIZE BEVERAGE.
13. Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
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