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Showing 10 out of a total of 64 results for community: Producción Científica.
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Antimicrobial activity and physical properties of protein films added with cell-free supernatant of Lactobacillus rhamnosus
Beristain-Bauza S.C.
;
Mani-López E.
;
Palou E.
;
López-Malo A.
(
2016
)
Creativity and its assessment in a design and development of food products and processes course
Husted S.
;
Ramirez-Corona N.
;
Lopez-Malo A.
;
Palou E.
(
2014
)
Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan
García-Ceja A.
;
Mani-López E.
;
Palou E.
;
López-Malo A.
(
2015
)
Chemical characterization and antifungal activity of Poliomintha longiflora Mexican oregano
Cid-Pérez T.S.
;
Torres-Muñoz J.V.
;
Nevárez-Moorillón G.V.
;
Palou E.
;
López-Malo A.
(
2016
)
Antioxidant capacity of extracts from amaranth (Amaranthus hypochondriacus L.) seeds or leaves
López-Mejía O.A.
;
López-Malo A.
;
Palou E.
(
2014
)
Mexican oregano (Lippia berlandieri and Poliomintha longiflora) oils
Cid-Pérez T.S.
;
Nevárez-Moorillón G.V.
;
Torres-Muñoz J.V.
;
Palou E.
;
López-Malo A.
(
2015
)
Direct and indirect assessment of Universidad de las Américas Puebla's Food Engineering program outcomes
Altamirano E.
;
Gazca L.
;
Lopez-Malo A.
;
Palou E.
(
2013
)
Problem-solving learning environments for an introduction to food engineering course
Ramírez T.
;
Lopez-Malo A.
;
Palou E.
(
2013
)
Assessing metacognition during problem-solving in two senior concurrent courses
Guerrero S.R.
;
Ramirez-Corona N.
;
Lopez-Malo A.
;
Palou E.
(
2014
)
Enhancement of UVC-light treatment of tangerine and grapefruit juices through ultrasonic atomization
Antonio-Gutiérrez O.
;
López-Malo A.
;
Ramírez-Corona N.
;
Palou E.
(
2017
)
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Palou E. (64)
López-Malo A. (41)
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7 INGENIERÍA Y TECNOLOGÍA (1)
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