RUIZ RUIZ, JORGE CARLOS
CIENCIAS TECNOLÓGICAS · Nivel 2
Desde 2017 es Professor (Full) en Universidad Anáhuac Mayab
I’m a research scientist working to generate knowledge about foods through research, and to apply and disseminate knowledge through teaching and outreach, with the goal of ensuring the availability of safe, nutritious, appealing food, with minimum environmental impact. My expertise...
I’m a research scientist working to generate knowledge about foods through research, and to apply and disseminate knowledge through teaching and outreach, with the goal of ensuring the availability of safe, nutritious, appealing food, with minimum environmental impact. My expertise includes project design and management, data analysis and interpretation. I enjoy working with local and regional food sources with potential to improve the economy and health of communities through sustainable use.
Información*
| Nombre | JORGE CARLOS RUIZ RUIZ |
|---|---|
| Área | INGENIERÍAS Y DESARROLLO TECNOLÓGICO |
| Campo | CIENCIAS TECNOLÓGICAS |
| Disciplina | TECNOLOGÍA DE LOS ALIMENTOS |
| Especialidad | PROPIEDADES DE LOS ALIMENTOS |
| CVU | 164184 |
| Institución | |
|---|---|
| Dependencia | SIN INFORMACIÓN |
| Entidad | MEXICO |
| Nivel | 2 |
| Vigencia | Inicio: 01/01/2024 |
| Fin: 31/12/2028 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Publicaciones ORCID
- 2026
- Food-Derived Antihypertensive Peptides: Mechanisms, Multi-Methodological Approaches, Bioavailability, and Functional Food Applications Molecules
- 2024
- Effect of Integrated Extraction Techniques on the Technofunctional and Bioactive Properties of Brosimum alicastrum Swartz Proteins Foods
- 2023
- Phenolic Content and Bioactivity as Geographical Classifiers of Propolis from Stingless Bees in Southeastern Mexico Foods
- 2022
- Biotecnología Alimentaria: Un viaje en el tiempo en la transformación de los alimentos en el Sureste Mexicano
- Impact of germination time on protein solubility and anti-inflammatory properties of Pisum sativum L grains Food Chemistry: X
- Antioxidant and antihypertensive activity of Gouda cheese at different stages of ripening Food Chemistry: X
- Phenolic compounds profile and antioxidant activity of pea (Pisum sativum L.) and black bean (Phaseolus vulgaris L.) sprouts Food Science and Technology (Brazil)
- 2021
- Combined process of liquid solid extraction, flocculation, and adsorption to obtain an extract with high content of steviol glucosides
- Flocculation and alginate hydrogel beads for the clarification of Stevia rebaudiana aqueous extract.
- Anti-inflammatory properties of phenolic extracts from Phaseolus vulgaris and Pisum sativum during germination Food Bioscience