LOARCA PIÑA, MA GUADALUPE FLAVIA
BIOTECNOLOGÍA · Nivel E
Corn
Common bean
Phenolic compounds
Antioxidant activity
Snacks
Oat
Pea
Moringa oleifera
Desde 1995 es Profesor/Investigador en Universidad Autónoma de Querétaro
| Nombre | MA GUADALUPE FLAVIA LOARCA PIÑA |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | OTRAS |
| CVU | 9249 |
| Institución | |
|---|---|
| Dependencia | FACULTAD DE QUIMICA |
| Entidad | QUERETARO |
| Nivel | E |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2125 | |
| Categoría: | EMERITO |
Últimas publicaciones Scopus
- 2026
- Changes in Phenolic Compounds, Antioxidant Capacity, Color, and Microstructure of Hass Avocado (Persea americana) Peel During Ripening Molecules Basel Switzerland · Vol. 31 Article
- Advances In the Valorization of Avocado By-Products: Bioactive Compounds, Techno-Functional Properties, and Structure–Function Relationships Plant Foods for Human Nutrition · Vol. 81 Review
- Prebiotic and Chemopreventive Potential of Digested Cooked Huitlacoche (Ustilago maydis) in Human HT-29 Colon Cancer Cells Journal of Food Science · Vol. 91 Article
- Rheological and Textural Properties of Tamarind (Tamarindus indica) Confectionery Product with Added Chickpea Flour as Consistency Modifier ACS Food Science and Technology · Vol. 6 Article
- Impact of high-amylose starch addition on the resistant starch content and the physicochemical properties of maize (Zea mays L.) cookies Food Chemistry · Vol. 498 Article
