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Showing 10 out of a total of 105 results for collection: Articulos Científicos Indexados.
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Fungal inactivation by mexican oregano (lippia berlandieri schauer) essential oil added to amaranth, chitosan, or starch edible films
Avila-Sosa R.
;
Hernández-Zamoran E.
;
López-Mendoza I.
;
Palou E.
;
Munguía M.T.J.
;
Nevárez-Moorillón G.V.
;
López-Malo A.
(
2010
)
Physical and chemical properties of edible films from faba bean protein
Montalvo-Paquini C.
;
Rangel-Marrón M.
;
Palou E.
;
López-Malo A.
(
2014
)
Antimicrobial activity of individual and combined essential oils against foodborne pathogenic bacteria
Reyes-Jurado F.
;
López-Malo A.
;
Palou E.
(
2016
)
Physical and antioxidant characteristics of black (Brassica nigra) and yellow mustard (Brassica alba) seeds and their products [Características físicas y antioxidantes de semillas y productos de mostaza negra (Brassica nigra) y amarilla (Brassica alba)]
Mejía-Garibay B.
;
Guerrero-Beltrán J.Á.
;
Palou E.
;
López-Malo A.
(
2015
)
Modeling Staphylococcus aureus thermosonic inactivaction, a multi-target approach [Modelización de la inactivación termosónica de Staphylococcus aureus, un enfoque multifactorial]
Avila-Sosa R.
;
Gastélum G.G.
;
López-Malo A.
;
Palou E.
(
2010
)
Redesigning engineering courses by introducing digital ink technology
Benlloch-Dualde J.-V.
;
Buendía F.
;
Lemus L.
;
Cano J.-C.
;
Cuba J.V.G.
;
López-Malo A.
;
Palou E.
(
2013
)
Novel functional foods from vegetable matrices impregnated with biologically active compounds
Alzamora S.M.
;
Salvatori D.
;
Tapia M.S.
;
López-Malo A.
;
Welti-Chanes J.
;
Fito P.
(
2005
)
Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii
Palou E.
;
López-Malo A.
;
Barbosa-Cánovas G.V.
;
Welti-Chanes J.
;
Swanson B.G.
(
1998
)
Remote experiments for food engineering
Palou E.
;
Welti-Chanes J.
;
Singh R.P.
;
López-Malo A.
;
Guerrero L.G.
;
Carrillo J.
;
Ramírez J.M.
;
Athmaram K.
(
2005
)
Effect of storage temperature on the microbial and color stability of banana purée with addition of vanillin or potassium sorbate [Efecto de la temperatura de almacenamiento en la estabilidad microbiológica y en el color del puré de plátano con la adición de vainillina o sorbato de potasio]
Castañón X.
;
Argaiz A.
;
López-Malo A.
(
1999
)
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Author
López-Malo A. (105)
Palou E. (74)
Sosa-Morales M.E. (16)
Welti-Chanes J. (14)
Alzamora S.M. (11)
Argaiz A. (9)
Avila-Sosa R. (9)
Barbosa-Cánovas G.V. (8)
Mani-López E. (8)
Swanson B.G. (8)
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Subject
7 INGENIERÍA Y TECNOLOGÍA (2)
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Date Issued
2010 - 2018 (58)
2000 - 2009 (30)
1994 - 1999 (17)
Has File(s)
false (105)