SUBIRIA CUETO, CARLOS RODRIGO
BIOTECNOLOGÍA · Nivel C
Desde 2022 es Professor en Universidad Autonoma de Coahuila - Unidad Torreón
Professor and researcher in functional and nutraceutical food products, use of by-products as sources of bioactive compounds, identification of metabolites...
Professor and researcher in functional and nutraceutical food products, use of by-products as sources of bioactive compounds, identification of metabolites by chromatography and spectroscopy and sensory evaluation.
Índice de visibilidad digital v1.0 · Mide qué tan completo está el perfil, no la calidad académica. Escala: 0–39 incompleto · 40–79 intermedio · 80–100 completo. ¿Cómo se calcula? · ¿Te falta un dato? Avísanos
| Nombre | CARLOS RODRIGO SUBIRIA CUETO |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | NUTRICION Y ALIMENTOS |
| CVU | 693557 |
| Institución | |
|---|---|
| Dependencia | NO APLICA |
| Entidad | NO APLICA |
| Nivel | C |
| Vigencia | Inicio: 01/01/2024 |
| Fin: 31/12/2027 |
Evolución en el SNII
- Candidato: 2024–2026
Publicaciones ORCID
- 2024
- Functional and sensory evaluation of bread made from wheat flour fortified with wine byproducts Food Production, Processing and Nutrition · ISSN 2661-8974
- Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index Food Chemistry · ISSN 0308-8146
- 2023
- Development of healthy synbiotic corn-based snack: Nutritional composition and effect of agave fructan-alginate coating on survival of Lactobacillus acidophilus Journal of Cereal Science · ISSN 0733-5210
- 2022
- Adsorption of grape pomace (Vitis vinifera) and pecan shell (Carya illinoensis) phenolic compounds to insoluble dietary fiber Food Science and Technology · ISSN 1678-457X
- Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products Food Science and Technology · ISSN 1678-457X
- 2019
- Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla Foods · ISSN 2304-8158
