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Martha Rocío Moreno-Jiménez
Martha Rocío Moreno-Jiménez
Durango Institute of Technology
Chemistry
Fermentation
Tibicos
Antioxidant
Enzyme
4
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Use of organogel-based emulsions (o/w) as a tool to increase the bioaccessibility of lupeol, curcumin, and quercetin
2021
Journal of the American Oil Chemists' Society
Nuria Elizabeth Rocha-Guzmán
M.H. Cháirez-Ramírez
Jamie David Pérez-Martínez
Walfred Rosas-Flores
José de Jesús Ornelas-Paz
Martha Rocío Moreno-Jiménez
Rubén Francisco González-Laredo
José Alberto Gallegos-Infante
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Efecto del entrenamiento de alta resistencia a nivel intestinal, cambios morfológicos y sistémicos, consumo de fuentes naturales como alternativa terapéutica
2021
Karen Marlenne Herrera-Rocha
Mar Larrosa
Nuria Elizabeth Rocha-Guzmán
José Alberto Gallegos-Infante
Rubén Francisco González-Laredo
Martha Rocío Moreno-Jiménez
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Apple Tepache Fermented with Tibicos: Changes in Chemical Profiles, Antioxidant Activity and Inhibition of Digestive Enzymes
2021
Journal of Food Processing and Preservation
Sahian Enitze Velázquez‐Quiñones
Martha Rocío Moreno-Jiménez
José Alberto Gallegos-Infante
Rubén Francisco González-Laredo
Saul Alberto Álvarez
Mayra Cristina Rosales-Villarreal
Verónica Cervantes-Cardoza
Nuria Elizabeth Rocha-Guzmán
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Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus-indica L. Mill) peels
2021
Journal of Food Processing and Preservation
Saul Alberto Álvarez
Nuria Elizabeth Rocha-Guzmán
Martha Rocío Moreno-Jiménez
José Alberto Gallegos-Infante
Jaime David Pérez-Martínez
Walfred Rosas-Flores
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