| Nombre | ANGEL SANTILLAN ALVAREZ |
|---|---|
| Área | INTERDISCIPLINARIA |
| Campo | CIENCIAS DE LA VIDA |
| Disciplina | TECNOLOGÍA DE ALIMENTOS |
| Especialidad | OTRAS |
| CVU | 481406 |
| Institución | |
|---|---|
| Dependencia | TECNOLOGICO DE ESTUDIOS SUPERIORES DE VALLE DE BRAVO |
| Entidad | MEXICO |
| Nivel | C |
| Vigencia | Inicio: 01/01/2024 |
| Fin: 31/12/2027 |
Publicaciones ORCID
- 2026
- Biopolymeric Delivery Systems Enriched with Melaleuca alternifolia, Mentha piperita, and Polyhydroxy Acids for Acne Management: A Narrative Review Cosmetics
- 2025
- Biopolymer Development from Agro-Food and Aquaculture By-Products with Antioxidant Hydrolysates of Cyprinus carpio, Produced via Enzymatic Preparations of Pineapple and Papaya International Journal of Molecular Sciences
- Effect of Emerging Contaminants (Sucralose) at Relevant Concentrations on Functional Properties in Fish Muscle of Common Carp (Cyprinus carpio) Foods
- 2024
- Los rosquetes tradicionales de las ofrendas del día de los muertos en San Andrés de los Gama, Temascaltepec-Estado de México Zenodo
- 2023
- Research perspectives at TESVB in the face of Industry 5.0 ECORFAN-MEXICO
- The diffusion of Cannabis impact on Gastronomy: Legality and culinary evolution Research perspectives at TESVB in the face of Industry 5.0
- 2022
- El chorizo verde de Toluca: la calidad relacionada con el contenido proteínico Investigación en gastronomía: selección de experiencias
- 2021
- Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp (Cyprinus carpio) Fillets Polymers
- 2017
- Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food Journal of Food Science and Engineering
- 2011
- Partial typification of artisanal sausages in Toluca City: Green chorizo Nacameh