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José A. López-Valenzuela

Autonomous University of Sinaloa

47

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530

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Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

2021 Molecules
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Nutritional, antioxidant and phytochemical characterization of healthy ready-to-eat expanded snack produced from maize/common bean mixture by extrusion

2021 Lwt - Food Science and Technology
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Phylogenetic Analyses of the Complex of Endosymbionts in Bemisia tabaci1 in the Valley of Culiacan

2021 Southwestern Entomologist
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Characterization of peptides with antioxidant activity and antidiabetic potential obtained from chickpea (Cicer arietinum L.) protein hydrolyzates.

2021 Journal of Food Science
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Metabolomic Changes in Mango Fruit Peel Associated with Chilling Injury Tolerance Induced by Quarantine Hot Water Treatment

2020 Postharvest Biology and Technology
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α-Glucosidase inhibitory phenolics from Echeveria subrigida (B. L. Rob & Seaton) leaves.

2020 Natural Product Research
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Tolerance to chilling injury induced by hot water treatment increases activities of antioxidant enzymes in tomato fruits

2020 international food research journal
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Antioxidant and anti-Salmonella activities of eggplant peel compounds obtained by solvent-free calcium-based extraction

2019 Cyta-journal of Food
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Proteínas trasportadoras de fósforo de la familia PHT1 y su uso potencial en la agricultura moderna

2019
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Caracterización fenotípica y agronómica de maíces (zea mays ssp. Mays l.) nativos de Sinaloa, México

2019
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