| Nombre | SAYRA NAYELY SERRANO SANDOVAL |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | COMPUESTOS BIOACTIVOS |
| CVU | 737636 |
| Institución | |
|---|---|
| Dependencia | CAMPUS MONTERREY |
| Entidad | NUEVO LEON |
| Nivel | 1 |
| Vigencia | Inicio: 01/01/2023 |
| Fin: 31/12/2027 |
Últimas publicaciones Scopus
- 2026
- Unlocking flavor from legumes: chickpea protein hydrolysates as next-generation flavor enhancers Future Foods · Vol. 14 Article
- Selenium-enriched chickpea beverage powders: How particle size shapes composition and functionality Food Chemistry · Vol. 503 Article
- Biofortification of chickpeas with selenium (Se) and zinc (Zn): impact on their biological functionality Proceedings of the Laccei International Multi Conference for Engineering Education and Technology Conference Paper
- 2025
- Generating 3D food printing materials through extrusion cooking: Printability and rheological properties of omega-3-enriched and chickpea flours formulations Food and Bioproducts Processing · Vol. 151 Article
- Anti-inflammatory and antioxidant activity of functional lipids extracted through sustainable technologies from Mexican Opuntia ficus-indica seeds Food Chemistry · Vol. 467 Article
