HERNANDEZ SANCHEZ, HUMBERTO
BIOTECNOLOGÍA · Nivel E
Desde 1979 es Professor en Instituto Politecnico Nacional Unidad Zacatenco
Información*
| Nombre | HUMBERTO HERNANDEZ SANCHEZ |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | PROBIOTICOS, PROTEINAS, NANOTECNOLOGIA |
| CVU | 3026 |
| Institución | |
|---|---|
| Dependencia | UNIDADES ACADEMICAS DE NIVEL SUPERIOR |
| Entidad | CIUDAD DE MEXICO |
| Nivel | E |
| Vigencia | Inicio: 01/01/2022 |
| Fin: 31/12/2121 | |
| Categoría: | EMERITO |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Publicaciones ORCID
- 2026
- Modelling the resistance of Fructobacillus spp. to technological stress conditions Food Bioscience
- Impact of dispersion techniques and spray-drying on whey protein isolate powders properties Journal of Food Engineering
- Characterization and Valorization of Agave Bagasse for the In Vitro Growth of Pleurotus agaves Polymers
- El estrés universitario en la carrera de medicina: ¿existe un estilo de vida saludable? Revista de Evidencia, Investigación y Educación en Salud
- Modelling the resistance of Fructobacillus spp to technological stress conditions
- Modelling the resistance of Fructobacillus spp to technological stress conditions
- 2025
- Green Synthesis and Characterization of Different Metal Oxide Microparticles by Means of Probiotic Microorganisms Processes
- Impact of Three-Fluid Nozzle Emulsification on the Physicochemical and Thermodynamic Properties of Avocado Oil Microcapsules Obtained by Spray Drying Applied Sciences
- Combined Effect of Plant Protein Isolate Content and the Homogenization Processes on the Physical Stability of Oily Extract Emulsions Foods
- 3D Reconstruction and Printing of Small, Morphometrically Complex Food Replicas and Comparison with Real Objects by Digital Image Analysis: The Case of Popcorn Flakes Applied Sciences
