abbreviation
- CYTA J. Food
CYTA - Journal of Food
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- Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin [Estearina de palma híbrida interesterificada enzimáticamente como alternativa a la estearina de palma convencional]. 18:1-10. 2020-01-01
- High protein and low-fat chips (snack) made out of a legume mixture [Botana alta en proteína y baja en grasa elaborada a partir de una mezcla de leguminosas]. 17:661-668. 2019-01-01
- Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization [Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización]. 16:61-69. 2018-01-01
- Preparation of chitosan matrices with ferulic acid: physicochemical characterization and relationship on the growth of Aspergillus parasiticus [Preparación de matrices de quitosano con ácido ferúlico: Caracterización físicoquímica y su relación en el crecimiento de Aspergillus parasiticus]. 15:65-74. 2017-01-01
- Experimental and simulated thermal properties and process time for canned escamoles (Liometopum apiculatum) under sterilization conditions. 13:188-195. 2015-01-01
- Phenolic content and antioxidant capacity of extracts of Laurus nobilis L., Coriandrum sativum L. and Amaranthus hybridus L.. 12:271-276. 2014-01-01
- Towards an improved calorimetric methodology for glass transition temperature determination in amorphous sugars. 10:258-267. 2012-01-01
- Physicochemical characterization of Macadamia nut (Macadamia integrifolia) oil [Caracterización fisicoquímica del aceite de nuez de Macadamia (Macadamia integrifolia)]. 9:58-64. 2011-01-01
- Propiedades antioxidantes del maguey morado (Rhoeo discolor) Purple maguey (Rhoeo discolor) antioxidant properties. 7:209-216. 2009-01-01