PUBLICACIÓN

ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Computer Science Applications (Q2), Engineering (miscellaneous) (Q2), Fluid Flow and Transfer Processes (Q2), Instrumentation (Q2), Materials Science (miscellaneous) (Q2), Process Chemistry and Technology (Q2)

JCR: 2.5

SJR: 0.521

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AUTORES DE LA UEX

OTRAS PUBLICACIONES DE INTERÉS

Chemical Composition, Antimicrobial And Anti-Acetylcholinesterase Activities Of Essential Oil From Lantana Camara (Verbenaceae) Flowers
Near-Infrared Spectroscopy Detection Of Off-Flavor Compounds In Tench (Tinca Tinca) After Depuration In Clean Water
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Near-Infrared Spectroscopy Detection Of Off-Flavor Compounds In Tench (Tinca Tinca) After Depuration In Clean Water
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Technological Usage Of Ripe Banana Pulp For The Development Of A Salad Dressing
Enhancing Nutrient Profile And Reducing Acrylamide In California-Style Table Olives With Cassia Grandis Fortification
Technological Usage Of Ripe Banana Pulp For The Development Of A Salad Dressing
Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model
Technological Usage Of Ripe Banana Pulp For The Development Of A Salad Dressing
Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model
Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Anti-Anemic And Anti-Dyspepsia Potential Of Yogurt With Carao (Cassia Grandis) In Rat Model
Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Application Of Fermentation As A Strategy For The Transformation And Valorization Of Vegetable Matrices
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Electronic Prediction Of Chemical Contaminants In Aroma Of Brewed Roasted Coffee And Quantification Of Acrylamide Levels
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Impact Of 5’ Adenosine Monophosphate, Potassium Chloride, And Glycine On The Physicochemical And Sensory Characteristics Of Sodium-Reduced Chicken
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Physicochemical Characterization Of Carao Honey Flour (Cassia Grandis) And Its Effects On The Sensory Attributes In A Cookie
Impact Of Carao (Cassia Grandis) On Lactobacillus Plantarum Immunomodulatory And Probiotic Capacity
Physicochemical Characterization Of Carao Honey Flour (Cassia Grandis) And Its Effects On The Sensory Attributes In A Cookie
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Physicochemical Characterization Of Carao Honey Flour (Cassia Grandis) And Its Effects On The Sensory Attributes In A Cookie
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Electronic Nose And Gas Chromatograph Devices For The Evaluation Of The Sensory Quality Of Green Coffee Beans
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Detection Of Aroma Profile In Spanish Rice Paella During Socarrat Formation By Electronic Nose And Sensory Panel
Burn Defect And Phenol Prediction For Flavoured Californian-Style Black Olives Using Digital Sensors
Detection Of Aroma Profile In Spanish Rice Paella During Socarrat Formation By Electronic Nose And Sensory Panel
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Detection Of Aroma Profile In Spanish Rice Paella During Socarrat Formation By Electronic Nose And Sensory Panel
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases
Influences Of Yogurt With Functional Ingredients From Various Sources That Help Treat Leaky Gut On Intestinal Barrier Dysfunction In Caco-2 Cells
Mediterranean Shrub Species As A Source Of Biomolecules Against Neurodegenerative Diseases
Influences Of Yogurt With Functional Ingredients From Various Sources That Help Treat Leaky Gut On Intestinal Barrier Dysfunction In Caco-2 Cells
Effects Of Weevil (Rhynchophorus Palmarum), Teosinte (Dioon Mejiae) And Caesar’s Mushroom (Amanita Caesarea) On The Properties Of Lactobacillus Acidophilus La-K
Influences Of Yogurt With Functional Ingredients From Various Sources That Help Treat Leaky Gut On Intestinal Barrier Dysfunction In Caco-2 Cells
Effects Of Weevil (Rhynchophorus Palmarum), Teosinte (Dioon Mejiae) And Caesar’s Mushroom (Amanita Caesarea) On The Properties Of Lactobacillus Acidophilus La-K
Isolated Fraction Of Gastric-Digested Camel Milk Yogurt With Carao (Cassia Grandis) Pulp Fortification Enhances The Anti-Inflammatory Properties Of Ht-29 Human Intestinal Epithelial Cells
Effects Of Weevil (Rhynchophorus Palmarum), Teosinte (Dioon Mejiae) And Caesar’s Mushroom (Amanita Caesarea) On The Properties Of Lactobacillus Acidophilus La-K
Isolated Fraction Of Gastric-Digested Camel Milk Yogurt With Carao (Cassia Grandis) Pulp Fortification Enhances The Anti-Inflammatory Properties Of Ht-29 Human Intestinal Epithelial Cells
Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts
Isolated Fraction Of Gastric-Digested Camel Milk Yogurt With Carao (Cassia Grandis) Pulp Fortification Enhances The Anti-Inflammatory Properties Of Ht-29 Human Intestinal Epithelial Cells
Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts
Effects Of Yogurt With Carao (Cassia Grandis) On Intestinal Barrier Dysfunction, Α-Glycosidase Activity, Lipase Activity, Hypoglycemic Effect, And Antioxidant Activity
Effect Of Microwave And Ultrasound-Assisted Extraction On The Phytochemical And In Vitro Biological Properties Of Willow (Salix Alba) Bark Aqueous And Ethanolic Extracts
Effects Of Yogurt With Carao (Cassia Grandis) On Intestinal Barrier Dysfunction, Α-Glycosidase Activity, Lipase Activity, Hypoglycemic Effect, And Antioxidant Activity
Attributes Of Lactobacillus Acidophilus As Effected By Carao (Cassia Grandis) Pulp Powder
Effects Of Yogurt With Carao (Cassia Grandis) On Intestinal Barrier Dysfunction, Α-Glycosidase Activity, Lipase Activity, Hypoglycemic Effect, And Antioxidant Activity
Attributes Of Lactobacillus Acidophilus As Effected By Carao (Cassia Grandis) Pulp Powder
Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent
Attributes Of Lactobacillus Acidophilus As Effected By Carao (Cassia Grandis) Pulp Powder
Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent
Sous-Vide Processing Of Silver Carp: Effect Of Processing Temperature And Cold Storage Duration On The Microbial Quality Of The Product As Well As Modeling By Artificial Neural Networks
Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, And Purchase Intent
Sous-Vide Processing Of Silver Carp: Effect Of Processing Temperature And Cold Storage Duration On The Microbial Quality Of The Product As Well As Modeling By Artificial Neural Networks
Impact Of Corn Fiber On The Physicochemical/technological Properties, Emotions, Purchase Intent And Sensory Characteristics Of Gluten Free Bread With Novel Flours
Sous-Vide Processing Of Silver Carp: Effect Of Processing Temperature And Cold Storage Duration On The Microbial Quality Of The Product As Well As Modeling By Artificial Neural Networks
Impact Of Corn Fiber On The Physicochemical/technological Properties, Emotions, Purchase Intent And Sensory Characteristics Of Gluten Free Bread With Novel Flours
Reduced-Sodium Roasted Chicken: Physical/technological Characteristics, Optimized Kcl-Seasoning Mixture, Consumer Perception, Liking, Emotions, And Purchase Intent
Impact Of Corn Fiber On The Physicochemical/technological Properties, Emotions, Purchase Intent And Sensory Characteristics Of Gluten Free Bread With Novel Flours
Reduced-Sodium Roasted Chicken: Physical/technological Characteristics, Optimized Kcl-Seasoning Mixture, Consumer Perception, Liking, Emotions, And Purchase Intent
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Reduced-Sodium Roasted Chicken: Physical/technological Characteristics, Optimized Kcl-Seasoning Mixture, Consumer Perception, Liking, Emotions, And Purchase Intent
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Evaluation Of Tunisian Olive Leaf Extracts To Reduce The Bioavailability Of Acrylamide In Californian-Style Black Olives
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Physico-Chemical And Sensory Characteristics Of Barbecue Sauce As Influenced By Cricket Flour (Gryllus Assimilis)
Addition Of By-Products And Flavored Hydrocolloids Filling In Californian-Style Black Olive To Reduce Acrylamide Formation
Physico-Chemical And Sensory Characteristics Of Barbecue Sauce As Influenced By Cricket Flour (Gryllus Assimilis)
Freeze Drying Optimization Of Canola Oil With Phytosterols Using Alginate And Maltodextrin
Physico-Chemical And Sensory Characteristics Of Barbecue Sauce As Influenced By Cricket Flour (Gryllus Assimilis)
Freeze Drying Optimization Of Canola Oil With Phytosterols Using Alginate And Maltodextrin
Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder
Freeze Drying Optimization Of Canola Oil With Phytosterols Using Alginate And Maltodextrin
Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Formulation Of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta Domesticus) Powder
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Masking Effect Of Cassia Grandis Sensory Defect With Flavoured Stuffed Olives
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Modeling By Artificial Neural Networks Of Silver Carp (Hypophthalmichthys Molitrixi) With Sous Vide Processing On The Effects Of Storage And Processing Temperatures On The Microbiological Status
Application Of Electronic Nose To Discriminate Species Of Mold Strains In Synthetic Brines
Modeling By Artificial Neural Networks Of Silver Carp (Hypophthalmichthys Molitrixi) With Sous Vide Processing On The Effects Of Storage And Processing Temperatures On The Microbiological Status
Characterization Of Bioactive Molecules In Palm Oil Pulp (Elaeis Guineensis Jacq.)
Modeling By Artificial Neural Networks Of Silver Carp (Hypophthalmichthys Molitrixi) With Sous Vide Processing On The Effects Of Storage And Processing Temperatures On The Microbiological Status
Characterization Of Bioactive Molecules In Palm Oil Pulp (Elaeis Guineensis Jacq.)
Mineralogical Composition And Bioactive Molecules In The Pulp And Seed Of Patauá (Oenocarpus Bataua Mart.): A Palm From The Amazon
Characterization Of Bioactive Molecules In Palm Oil Pulp (Elaeis Guineensis Jacq.)
Mineralogical Composition And Bioactive Molecules In The Pulp And Seed Of Patauá (Oenocarpus Bataua Mart.): A Palm From The Amazon
Quantification Of Bioactive Molecules, Minerals And Bromatological Analysis In Carao (Cassia Grandis)
Mineralogical Composition And Bioactive Molecules In The Pulp And Seed Of Patauá (Oenocarpus Bataua Mart.): A Palm From The Amazon
Quantification Of Bioactive Molecules, Minerals And Bromatological Analysis In Carao (Cassia Grandis)
Use Of Amazon Fruits Barks As Source Of Nutrients
Quantification Of Bioactive Molecules, Minerals And Bromatological Analysis In Carao (Cassia Grandis)
Use Of Amazon Fruits Barks As Source Of Nutrients
Chemical And Physico-Chemical Characterization Of Seeds Of Melon Cultivars: Valenciano And Pele De Sapo, Cultivated In The Amazon
Use Of Amazon Fruits Barks As Source Of Nutrients
Chemical And Physico-Chemical Characterization Of Seeds Of Melon Cultivars: Valenciano And Pele De Sapo, Cultivated In The Amazon
Chemical Composition Of Essential Oil Of Melissa Officinalis L. And Antioxidant Activity From Boa Vista-Rr, Brazil
Chemical And Physico-Chemical Characterization Of Seeds Of Melon Cultivars: Valenciano And Pele De Sapo, Cultivated In The Amazon
Chemical Composition Of Essential Oil Of Melissa Officinalis L. And Antioxidant Activity From Boa Vista-Rr, Brazil
Physical-Chemical Evaluation Of The Cassia Grandis L. As Fortifying Egg Powder
Chemical Composition Of Essential Oil Of Melissa Officinalis L. And Antioxidant Activity From Boa Vista-Rr, Brazil
Physical-Chemical Evaluation Of The Cassia Grandis L. As Fortifying Egg Powder
Development Of A Drink Type Infusion From Coffee Pulp (Arabia Coffea) Lempira Variety Of Honduras
Physical-Chemical Evaluation Of The Cassia Grandis L. As Fortifying Egg Powder
Development Of A Drink Type Infusion From Coffee Pulp (Arabia Coffea) Lempira Variety Of Honduras
Characterization Of Bioactive Compounds In Northern Amazon Fruits
Development Of A Drink Type Infusion From Coffee Pulp (Arabia Coffea) Lempira Variety Of Honduras
Characterization Of Bioactive Compounds In Northern Amazon Fruits
Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon
Characterization Of Bioactive Compounds In Northern Amazon Fruits
Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon
Edaphic Factors And Flooding Periodicity Determining Forest Types In A Topographic Gradient In The Northern Brazilian Amazonia
Physical-Chemical Properties And Chemical Composition Of Brazil Nut Oil, Bertholletia Excelsa, From State Of Roraima, Brazilian Amazon
Edaphic Factors And Flooding Periodicity Determining Forest Types In A Topographic Gradient In The Northern Brazilian Amazonia
Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil
Edaphic Factors And Flooding Periodicity Determining Forest Types In A Topographic Gradient In The Northern Brazilian Amazonia
Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil
Biological Attributes Of The Soil With Intercaled Crops And Oil Palm (Elaeis Guineensis Jacq.): Sustainable Management In The Amazon
Phytochemical Composition And Physical-Chemical Properties Of Fatty Acids From Cinnamomun Zeylanicum Nees Seed Oil
Biological Attributes Of The Soil With Intercaled Crops And Oil Palm (Elaeis Guineensis Jacq.): Sustainable Management In The Amazon
Influence Of Diurnal Variation In The Chemical Composition And Bioactivities Of The Essential Oil From Fresh And Dried Leaves Oflantana Camara
Biological Attributes Of The Soil With Intercaled Crops And Oil Palm (Elaeis Guineensis Jacq.): Sustainable Management In The Amazon
Influence Of Diurnal Variation In The Chemical Composition And Bioactivities Of The Essential Oil From Fresh And Dried Leaves Oflantana Camara
The Cricket (Gryllus Assimilis) As An Alternative Food Versus Commercial Concentrate For Tilapia (Oreochromis Sp.) In The Nursery Stage
Influence Of Diurnal Variation In The Chemical Composition And Bioactivities Of The Essential Oil From Fresh And Dried Leaves Oflantana Camara
The Cricket (Gryllus Assimilis) As An Alternative Food Versus Commercial Concentrate For Tilapia (Oreochromis Sp.) In The Nursery Stage
Management Of Propagation Techniques Of The Specie Croton Lechleri Muell.arg
The Cricket (Gryllus Assimilis) As An Alternative Food Versus Commercial Concentrate For Tilapia (Oreochromis Sp.) In The Nursery Stage
Management Of Propagation Techniques Of The Specie Croton Lechleri Muell.arg
Characterization Of Water Quality Indicators In The Micro-Basin Of The Arizona River, Atlántida (Honduras)
Management Of Propagation Techniques Of The Specie Croton Lechleri Muell.arg
Characterization Of Water Quality Indicators In The Micro-Basin Of The Arizona River, Atlántida (Honduras)
Chemical Composition, Antioxidant And Biological Activity Of Leaves Passiflora Foetida
Characterization Of Water Quality Indicators In The Micro-Basin Of The Arizona River, Atlántida (Honduras)
Chemical Composition, Antioxidant And Biological Activity Of Leaves Passiflora Foetida
Chemical Characterization Of Oils And Fats From Amazonian Fruits By 1h Nmr
Chemical Composition, Antioxidant And Biological Activity Of Leaves Passiflora Foetida
Chemical Characterization Of Oils And Fats From Amazonian Fruits By 1h Nmr
Bioactive Extracts From Annona Hypoglauca
Chemical Characterization Of Oils And Fats From Amazonian Fruits By 1h Nmr
Bioactive Extracts From Annona Hypoglauca
Evaluation Of Total Phenolic Compounds And Antioxidant Activity In Amazon Fruit
Bioactive Extracts From Annona Hypoglauca
Evaluation Of Total Phenolic Compounds And Antioxidant Activity In Amazon Fruit
Chemical Composition, Minerals, Physicochemical Properties And Antioxidant Activity In Camu Camu Seed Oil
Evaluation Of Total Phenolic Compounds And Antioxidant Activity In Amazon Fruit
Chemical Composition, Minerals, Physicochemical Properties And Antioxidant Activity In Camu Camu Seed Oil
A-Tocopherol In Amazon Fruits
Chemical Composition, Minerals, Physicochemical Properties And Antioxidant Activity In Camu Camu Seed Oil
A-Tocopherol In Amazon Fruits
Fatty Acids, Physical-Chemical Properties, Minerals, Total Phenols And Anti-Acetylcholinesterase Of Abiu Seed Oil
A-Tocopherol In Amazon Fruits
Fatty Acids, Physical-Chemical Properties, Minerals, Total Phenols And Anti-Acetylcholinesterase Of Abiu Seed Oil
Phytometal Availability, Evaluation Of Antioxidant Activity And Total Phenolic Compounds Of Genipa Americana L. (Rubiaceae) Fruits
Fatty Acids, Physical-Chemical Properties, Minerals, Total Phenols And Anti-Acetylcholinesterase Of Abiu Seed Oil
Phytometal Availability, Evaluation Of Antioxidant Activity And Total Phenolic Compounds Of Genipa Americana L. (Rubiaceae) Fruits
Bioactive Extracts From Swartzia Latifolia
Phytometal Availability, Evaluation Of Antioxidant Activity And Total Phenolic Compounds Of Genipa Americana L. (Rubiaceae) Fruits
Bioactive Extracts From Swartzia Latifolia
Bromatological Analysis, Chemical Composition And Bioassays From The Genipa Americana L. (Rubiaceae)
Bioactive Extracts From Swartzia Latifolia
Bromatological Analysis, Chemical Composition And Bioassays From The Genipa Americana L. (Rubiaceae)
Fatty Acids Profile, Physicalchemical Properties And Minerals With Quantify Indicador Of Astrocaryum Aculeatum Pulp Oil
Bromatological Analysis, Chemical Composition And Bioassays From The Genipa Americana L. (Rubiaceae)
Fatty Acids Profile, Physicalchemical Properties And Minerals With Quantify Indicador Of Astrocaryum Aculeatum Pulp Oil
Oil In Inajá Pulp (Maximiliana Maripa): Fatty Acid Profile And Anti-Acetylcholinesterase Activity
Fatty Acids Profile, Physicalchemical Properties And Minerals With Quantify Indicador Of Astrocaryum Aculeatum Pulp Oil
Oil In Inajá Pulp (Maximiliana Maripa): Fatty Acid Profile And Anti-Acetylcholinesterase Activity
Fatty Acid Profile And Bioactivity From Annona Hypoglauca Seeds Oil
Oil In Inajá Pulp (Maximiliana Maripa): Fatty Acid Profile And Anti-Acetylcholinesterase Activity
Fatty Acid Profile And Bioactivity From Annona Hypoglauca Seeds Oil
Chemical Composition, Antimicrobial And Anti-Acetylcholinesterase Activities Of Essential Oil From Lantana Camara (Verbenaceae) Flowers
Fatty Acid Profile And Bioactivity From Annona Hypoglauca Seeds Oil
Chemical Composition, Antimicrobial And Anti-Acetylcholinesterase Activities Of Essential Oil From Lantana Camara (Verbenaceae) Flowers
Near-Infrared Spectroscopy Detection Of Off-Flavor Compounds In Tench (Tinca Tinca) After Depuration In Clean Water
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