Información*
| Nombre | GABRIELA RODRIGUEZ HERNANDEZ |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | OTRAS |
| CVU | 263827 |
| Institución | |
|---|---|
| Dependencia | CAMPUS IRAPUATO - SALAMANCA |
| Entidad | GUANAJUATO |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2030 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Publicaciones ORCID
- 2026
- Consumer perception toward alternative protein foods in Guanajuato, Mexico Frontiers in Sustainable Food Systems
- 2025
- Cell lysis induced by nisin in sensitive strains of Lactococcus lactis: in vitro and in situ studies
- 2023
- The evolution of antioxidative properties of protein-derived peptides of Mexican Panela goat and cow milk cheese during its shelf life CyTA - Journal of Food
- 2022
- Actividad antioxidante y proteolítica in situ en extractos hidrosolubles de queso asadero de Guanajuato, México
- 2020
- Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages Journal of Food Science and Technology
- Antibacterial activity of agave fructans against Salmonella typhimurium Natural Product Research
- 2019
- The impact of power ultrasound application on physicochemical, antioxidant, and microbiological properties of fresh orange and celery juice blend Journal of Food Measurement and Characterization
- 2018
- Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage Innovative Food Science & Emerging Technologies
- Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization Journal of Food Science
- 2014
- Características fisicoquímicas y microbiológicas de suero de leche de queso Chihuahua Investigación y Ciencia de la Universidad Autónoma de Aguascalientes