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E.O. Cuevas-Rodríguez
E.O. Cuevas-Rodríguez
Autonomous University of Sinaloa
Chemistry
Food science
Rubus
Catechin
Electrospray ionization
3
Papers
8
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Profiling modifications in physicochemical, chemical and antioxidant properties of wild blackberry ( Rubus sp.) during fermentation with EC 1118 yeast
2021
Journal of Food Science and Technology-mysore
Oscar-Abel Sanchez-Velazquez
E.O. Cuevas-Rodríguez
Cuauhtémoc Reyes-Moreno
Erika Y. Rios-Iribe
Alan Javier Hernández-Álvarez
Liliana León-López
Jorge Milán Carrillo
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Citations (1)
Characterization of tannins from two wild blackberries (Rubus spp) by LC–ESI–MS/MS, NMR and antioxidant capacity
2019
Journal of Food Measurement and Characterization
Oscar-Abel Sanchez-Velazquez
Julio Montes-Avila
Jorge Milán Carrillo
Cuauhtémoc Reyes-Moreno
Saraid Mora-Rochín
E.O. Cuevas-Rodríguez
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Citations (6)
EFFECTS OF TEMPERATURE AND NITROGEN LIMITATION ON GROWTH KINETICS, PROXIMATE COMPOSITION AND FATTY ACID PROFILE OF Nannochloropsis sp.
2017
Revista Mexicana De Ingenieria Quimica
R. S. Navarro Peraza
S. Soto-León
I. Contreras-Andrade
P Piña Valdez
T. Viveros García
E.O. Cuevas-Rodríguez
M Nieves Soto
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Citations (1)
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