CONTRERAS ESQUIVEL, JUAN CARLOS
BIOTECNOLOGÍA · Nivel 3
Polysaccharides
Oligosaccharides
Monosaccharides
Desde 1996 es Professor en Universidad Autonoma de Coahuila
Professor Juan Carlos Contreras-Esquivel is a specialist in carbohydrate and protein biochemistry. His work focuses on conducting basic and applied research in the areas of glycobiology and proteomics.
Professor Juan Carlos Contreras-Esquivel is a specialist in carbohydrate and protein biochemistry. His work focuses on conducting basic and applied research in the areas of glycobiology and proteomics.
| Nombre | JUAN CARLOS CONTRERAS ESQUIVEL |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | OTRAS |
| CVU | 19957 |
| Institución | |
|---|---|
| Dependencia | SIN INFORMACIÓN |
| Entidad | COAHUILA DE ZARAGOZA |
| Nivel | 3 |
| Vigencia | Inicio: 01/01/2024 |
| Fin: 31/12/2028 |
Publicaciones ORCID
- 2027
- Structural properties and radical-scavenging antioxidative potential of feruloylated sugar beet pulp pectin extracted by thermal microwave autoclaving Food Hydrocolloids
- 2026
- Sustainable enrichment of genipin-derived blue pigment: Recovery and purification via PEG-salt aqueous two-phase system Next Chemical Engineering
- Natural deep eutectic solvents (NADES): dual functionality in the extraction and stabilization of polyphenols, terpenoids and nitrogen compounds Food Chemistry
- Production of β-Glucosidase via Fermentation of Aspergillus kawachii for the Sustainable Obtaining of the Blue Chromophore from Geniposide in a Simplified Process Processes
- El nopal: un ingrediente inteligente para la alimentación del futuro Oriolus
- Innovative antioxidant PET film obtained by sequential aminolysis and genipin-based functionalization Next Materials
- Non-Thermal Plasma-Enabled Valorization of Sotol Bagasse for Microbial Carotenoid Production Foods
- Enzyme-assisted extraction of inulin from dahlia (Dahlia sp.) tuber with prebiotic activity Biocatalysis and Agricultural Biotechnology
- Aceituna y aceite de oliva: la ciencia detrás de su sabor amargo Oriolus
- Impact of genipin and temperature on the physicochemical and structural properties of nopal mucilage, water-soluble chitosan, and locust bean gum European Food Research and Technology
