GARCIA GALINDO, HUGO SERGIO
TECNOLOGÍA DE ALIMENTOS · Nivel E
Desde 1980 es Professor en Instituto Tecnologico de Veracruz
| Nombre | HUGO SERGIO GARCIA GALINDO |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | TECNOLOGÍA DE ALIMENTOS |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | BIOTECNOLOGIA ALIMENTARIA |
| CVU | 318 |
| Institución | |
|---|---|
| Dependencia | INSTITUTO TECNOLOGICO DE VERACRUZ |
| Entidad | VERACRUZ DE IGNACIO DE LA LLAVE |
| Nivel | E |
| Vigencia | Inicio: 01/01/2020 |
| Fin: 31/12/2119 | |
| Categoría: | EMERITO |
Publicaciones ORCID
- 2026
- Microplastics–Lactic Acid Bacteria Interplay: Alterations in Probiotic Function and Microplastic Integrity ACS Food Science & Technology
- Curcumin Nanoemulsion: Characterization and Effect on Cataracts in an In Vivo Animal Model and Ex Vivo Human Model Biomolecules
- Curcumin Nanoemulsion: Characterization and Effect on Cataracts in an In Vivo Animal Model and Ex Vivo Human Model
- 2025
- Maize Tortillas Fortified with Ayocote and Quintonil Flours: Nutritional and Functional Properties Foods
- Comparison of Pretreatment Methods for Obtaining Collagen Hydrolysates from the Swim Bladder of Totoaba macdonaldi and Their Negative Impact on Cancer Cells Applied Sciences
- Effect of Nanoemulsions of Betulinic Acid on the Development of Canine Mammary Tumors Veterinary Sciences
- Dietary Conjugated Linoleic Acid Isomers Modify the Fatty Acid Composition of Liver and Adipose Tissues Iranian Biomedical Journal
- 2024
- Synthesis of acylglycerols structured with n3 PUFA in a packed bed reactor with recirculation: Op-timization by response surface Biotecnia
- Probiotic Potential of Bacteria Isolated from Huauzontle (Chenopodium berlandieri spp. Nuttalliae) and Multifunctional Properties of Their Intracellular Contents Food and Bioprocess Technology
- Acoustic signals associated with the multifractal breakage patterns of brittle and crispy foods Journal of Food Engineering
