Effects of the extraction of fatty acids and thermal/rheological properties of Mexican red pitaya oil.
- Published in:
- AIMS Agriculture & Food, 2024, v. 9, n. 1, p. 304, doi. 10.3934/agrfood.2024018
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- Publication type:
- Article
Works by Salmeron-Ochoa, Ivan
Results: 7
1
2
Development of a Sustainable Process for the Solid-Liquid Extraction of Antioxidants from Oat.
- Published in:
- Sustainability (2071-1050), 2014, v. 6, n. 3, p. 1504, doi. 10.3390/su6031504
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- Publication type:
- Article
3
Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2014, v. 54, n. 2, p. 190, doi. 10.1080/10408398.2011.579362
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- Publication type:
- Article
4
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 2, p. 796, doi. 10.1007/s13197-021-05074-9
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- Publication type:
- Article
5
Effects of Ultrasound versus Pasteurization on Whey–Oat Beverage Processing: Quality and Antioxidative Properties.
- Published in:
- Processes, 2022, v. 10, n. 8, p. 1572, doi. 10.3390/pr10081572
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- Publication type:
- Article
6
Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α‐glucosidases.
- Published in:
- Journal of Food Biochemistry, 2019, v. 43, n. 7, p. N.PAG, doi. 10.1111/jfbc.12896
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- Publication type:
- Article
7
Functional properties and consumer acceptance of whey‐oat beverages under different ultrasonication times and inulin concentration.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16907
- By:
- Publication type:
- Article