Adriana Villanueva-Carvajal
Adriana Villanueva-Carvajal
Facultad de Ciencias Agrícolas, Universidad Autónoma del Estado de México
Dirección de correo verificada de profesor.uaemex.mx
TítuloCitado porAño
Alimentos artesanales y tradicionales: el queso Oaxaca como un caso de estudio del centro de México
A Domínguez-López, A Villanueva-Carvajal, CM Arriaga-Jordán, ...
Estudios sociales (Hermosillo, Son.) 19 (38), 165-193, 2011
412011
Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin
MR Serrano-Cruz, A Villanueva-Carvajal, EJM Rosales, JFR Dávila, ...
LWT-Food Science and Technology 50 (2), 554-561, 2013
362013
Assessing release kinetics and dissolution of spray-dried Roselle (Hibiscus sabdariffa L.) extract encapsulated with different carrier agents
D Díaz-Bandera, A Villanueva-Carvajal, O Dublán-García, ...
LWT-Food Science and Technology 64 (2), 693-698, 2015
212015
In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut
A Villanueva-Carvajal, LR Bernal-Martínez, MT García-Gasca, ...
LWT-Food Science and Technology 51 (1), 260-265, 2013
182013
Effect of whey protein isolate addition on physical, structural and sensory properties of sponge cake
E Di­az-Rami­rez, Mayra, Calderon-Domi­nguez, Georgina, Garci­a-Garibay, Mariano ...
Food Hydrocolloids 61, 633-639, 2016
172016
Inocuidad en alimentos tradicionales: el queso de Poro de Balancán como un caso de estudio
MD Ramírez, JMG Garibay, JJ Guzmán, AV Carvajal
Estudios Sociales: Revista de investigación científica 25 (47), 87-110, 2016
172016
Oaxaca cheese: flavour, texture and their interaction in a Mexican traditional pasta filata type cheese
A Villanueva-Carvajal, M Esteban-Chávez, A Espinoza-Ortega, ...
CyTA-Journal of Food 10 (1), 63-70, 2012
132012
Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate
D Díaz‐Bandera, A Villanueva‐Carvajal, O Dublán‐García, ...
International journal of food science & technology 48 (10), 2150-2158, 2013
72013
Hibiscus sabdariffa L. confesctionery gels, in vitro digestion, antioxidant activity and phenolic compounds quantification: a nutraceutical application
A Villanueva‐Carvajal, A Dominguez‐Lopez, LR Bernal‐Martínez, ...
International journal of food science & technology 48 (12), 2659-2667, 2013
62013
Alimentos funcionales, alfalfa y fitoestrógenos
ADJ Cortés-Sánchez, JR León-Sánchez, FJ Jiménez-González, ...
Revista Mutis 6 (1), 28-40, 2016
52016
Bio surfactants produced by enterobacterial
AL Cortés-Sánchez, Alejandro De Jesús, Díaz-Ramirez, Mayra, Hernández ...
Global Advanced Research Journal of Microbiology 4 (9), 103-112, 2015
52015
Artisan-made and traditional foods: The Oaxaca fresh cheese as study case in central Mexico
A Domínguez-López, A Villanueva-Carvajal, CM Arriaga-Jordán, ...
Estudios Sociales 19 (38), 167-193, 2011
52011
Radical scavenging activity of an inulin-gallic acid graft and its prebiotic effect on Lactobacillus acidophilus in vitro growth
D Arizmendi-Cotero, A Villanueva-Carvajal, RM Gómez-Espinoza, ...
Journal of Functional Foods 29, 135-142, 2017
42017
Extracción y evaluación de inulina a partir de dalias silvestres mexicanas (Dahlia coccinea Cav.)
S Santana Legorreta, A Villanueva-Carvajal, EJ Morales-Rosales, ...
Phyton (Buenos Aires) 85 (1), 63-70, 2016
22016
Evaluation of inulin extracted from Mexican wild dahlias (Dahlia coccinea Cav.)
S Santana Legorreta, A Villanueva-Carvajal, EJ Morales Rosales, ...
Phyton, International Journal of Experimental Botany 85, 63-70, 2016
12016
Tamales texture properties as a function of corn endosperm type
C Cruz-Vazquez, A Villanueva-Carvajal, G Estrada-Campuzano, ...
International Journal of Gastronomy and Food Science 16, 100153, 2019
2019
QUESO DE PORO DE BALANCAN: EFECTO DEL PROCESO DE ELABORACION SOBRE LAS PROPIEDADES DE INOCUIDAD SENSORIAL Y FUNCIONALES
A Villanueva-Carvajal, J Jiménez-Guzmán, M García-Garibay, ...
AGROProductividad 11 (11), 49-53, 2018
2018
Poro de balancán cheese: effect of the elaboration process on the safety, sensorial and functional properties.
A Villanueva-Carvajal, J Jiménez-Guzmán, M García-Garibay, ...
Agroproductividad 11 (11), 2018
2018
Bio surfactantes producidos por enterobacterias
MD Ramirez, FG Ochoa, AJH Alvarez, LL López, A Villanueva-Carvajal, ...
Universidad Autónoma Metropolitana. Unidad Lerma, 2018
2018
Food safety management in traditional food products: Balancán’s Poro cheese as a case study Mayra Díaz Ramírez* Mariano García Garibay* Judith Jiménez Guzmán* Adriana …
M Díaz-Ramírez, M García-Garibay, J Jiménez-Guzmán, ...
Estudios Sociales 25 (47), 88-111, 2016
2016
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