Agrupación Estratéxica en Xestión e Produción sustentable de Biorrecursos (BioReDes)
Agrupación estratéxica de I+D+i
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Universidad Autónoma de Tamaulipas
Cd. Victoria, MéxicoPublicacións en colaboración con investigadores/as de Universidad Autónoma de Tamaulipas (53)
2017
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Effect of TiO2 Nanoparticle Layer and Dynamic Mechanisms on the Efficiency of Dye-Sensitized Solar Cells
IEEE Journal of Photovoltaics, Vol. 7, Núm. 5, pp. 1329-1337
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Photocurrent generation by dye-sensitized solar cells using natural pigments
Biotechnology and Applied Biochemistry, Vol. 64, Núm. 1, pp. 143-148
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Polysaccharide-based films and coatings for food packaging: A review
Food Hydrocolloids, Vol. 68, pp. 136-148
2016
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Evaluation of alternative microbial transglutaminase production from sorghum grain and distilled dried grains with solubles using computational simulation
Revista Facultad de Ingenieria, Vol. 2016, Núm. 80, pp. 48-55
2014
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Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins
Food Hydrocolloids, Vol. 35, pp. 264-269
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Precooling treatments induce resistance of anastrepha ludens eggs to quarantine treatments of high-pressure processing combined with cold
Journal of Economic Entomology, Vol. 107, Núm. 2, pp. 606-613
2012
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Acid hydrolysis of wheat straw: A kinetic study
Biomass and Bioenergy, Vol. 36, pp. 346-355
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Modelling of the acid hydrolysis of potato (Solanum tuberosum) for fermentative purposes
Biomass and Bioenergy, Vol. 42, pp. 59-68
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Resistance of West Indian Fruit Fly Anastrepha obliqua Macquart to Quarantine Treatments of Thermal-Controlled High-Pressure Processing
Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2540-2547
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Sorghum: Food and energy source
Nova Science Publishers, Inc., pp. 1-239
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Sugar production from sorghum by enzimatic hydrolysis
Sorghum: Food and Energy Source (Nova Science Publishers, Inc.), pp. 211-223
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Transglutaminase production from sorghum hydrolysates
Sorghum: Food and Energy Source (Nova Science Publishers, Inc.), pp. 195-209
2011
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Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review
Food Hydrocolloids, Vol. 25, Núm. 8, pp. 1842-1852
2010
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High hydrostatic pressure at low temperature as a quarantine treatment to improve the quality of fruits
Foodborne Pathogens and Disease, Vol. 7, Núm. 3, pp. 287-292
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Resistance of mexican fruit fly to quarantine treatments of high hydrostatic pressure combined with heat
Foodborne Pathogens and Disease, Vol. 7, Núm. 8, pp. 959-966
2009
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Effects of adding fish gelatin on Alaska pollock surimi gels
Food Hydrocolloids, Vol. 23, Núm. 8, pp. 2446-2449
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Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding
Meat Science, Vol. 83, Núm. 2, pp. 229-238
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Production of microbial transglutaminase on media made from sugar cane molasses and glycerol
Food Technology and Biotechnology, Vol. 47, Núm. 1, pp. 19-26
2008
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Effect of pacific whiting wash water proteins on Alaska pollack surimi gels
Journal of Texture Studies, Vol. 39, Núm. 3, pp. 296-308
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Effects of amidated low methoxyl pectin on healthy restructured fish food from Mexican flounder (Cyclopsetta chittendeni)
Journal of Food Process Engineering, Vol. 31, Núm. 2, pp. 229-246