Hasil Pencarian - Víctor M. Zamora-Gasga

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  1. 1
    In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (<i>Mangifera indica</i> L.) “Ataulfo”-Based Fruit Bars

    In Vitro Gastrointestinal Digestion and Colonic Fermentation of High Dietary Fiber and Antioxidant-Rich Mango (<i>Mangifera indica</i> L.) “Ataulfo”-Based Fruit Bars oleh Luz M. Hernández-Maldonado, Francisco J. Blancas-Benítez, Victor M. Zamora-Gasga, Alicia P. Cárdenas-Castro, Juscelino Tovar, Sonia G. Sáyago-Ayerdi

    Diterbitkan 2019-07-01
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  2. 2
    Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits

    Natural Compounds and Derivates: Alternative Treatments to Reduce Post-Harvest Losses in Fruits oleh Edson Rayón-Díaz, Luis G. Hernández-Montiel, Jorge A. Sánchez-Burgos, Victor M. Zamora-Gasga, Ramsés Ramón González-Estrada, Porfirio Gutiérrez-Martínez

    Diterbitkan 2024-04-01
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  3. 3
    In Vitro Gastrointestinal Digestion Affects the Bioaccessibility of Bioactive Compounds in <i>Hibiscus sabdariffa</i> Beverages

    In Vitro Gastrointestinal Digestion Affects the Bioaccessibility of Bioactive Compounds in <i>Hibiscus sabdariffa</i> Beverages oleh José de Jesús Rodríguez-Romero, Alejandro Arce-Reynoso, Claudia G. Parra-Torres, Victor M. Zamora-Gasga, Edgar J. Mendivil, Sonia G. Sáyago-Ayerdi

    Diterbitkan 2023-02-01
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  4. 4
    Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology

    Optimization of Ultrasound Treatment of Beverage from Mango and Carrot with Added Turmeric Using Response Surface Methodology oleh Leticia X. Lopez-Martinez, Nill Campos-Gonzalez, Victor M. Zamora-Gasga, Jesús A. Domínguez-Avila, Sunil Pareek, Mónica A. Villegas-Ochoa, Sonia G. Sáyago Ayerdi, Gustavo A. Gonzalez-Aguilar

    Diterbitkan 2022-09-01
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  5. 5
    Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

    Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino oleh Ángel Eduardo Rubio-Castillo, Víctor M. Zamora-Gasga, Jorge A. Sánchez-Burgos, Víctor M. Ruiz-Valdiviezo, Efigenia Montalvo-González, Rita M. Velázquez-Estrada, Aarón F. González-Córdova, Sonia G. Sáyago-Ayerdi

    Diterbitkan 2022-12-01
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