| Nombre | JESSICA DEL PILAR RAMIREZ ANAYA |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | NUTRICION Y ALIMENTOS |
| CVU | 70754 |
| Institución | |
|---|---|
| Dependencia | CENTRO UNIVERSITARIO DEL SUR |
| Entidad | JALISCO |
| Nivel | 2 |
| Vigencia | Inicio: 01/01/2024 |
| Fin: 31/12/2029 |
Publicaciones ORCID
- 2026
- Traditional Uses, Phytochemicals, Biological Activities, and Biotechnological Applications of Serjania Species: A Review of Current Knowledge and Future Prospects Molecules
- Composition and Biological Activity of Extracts Obtained by Three Green Technologies from Residues of the Avocado (Persea americana, Mill.) Oil Industry Sustainable Chemistry
- Oxylipins as early biomarkers of oxidative stress in mandarin trees (Citrus clementina cv. Orogrande) under regulated deficit irrigation with reclaimed water
- 2024
- Potencial antioxidante de tres subproductos de granada (Punica granatum L.) Archivos Latinoamericanos de Nutrición
- 2023
- Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification Journal of Agriculture and Food Research
- Effect of Fertilization and Planting Date on the Production and Shelf Life of Tuberose Agronomy
- 2021
- Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant Foods
- 2020
- Growth and Development of Stevia Cuttings During Propagation with Hormones in Different Months of the Year Plants
- Comparison of total phenol content and antioxidant activity of herbal infusions with added Stevia reabaudiana Bertoni Food Science and Technology
- 2019
- Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables Antioxidants
