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Items: 9

1.

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process.

Aguilar-Acosta LA, Serna-Saldivar SO, Rodríguez-Rodríguez J, Escalante-Aburto A, Chuck-Hernández C.

Biomolecules. 2020 Feb 13;10(2). pii: E292. doi: 10.3390/biom10020292.

2.

Effects of Post Anthesis Foliar Application of Sodium Selenite to Soybeans (Glycine max): Lipid Composition and Oil Stability.

Escalante-Valdez MJ, Guardado-Félix D, Serna-Saldívar SO, Barrera-Arellano D, Chuck-Hernández C.

Biomolecules. 2019 Nov 23;9(12). pii: E772. doi: 10.3390/biom9120772.

3.

Selenium in Germinated Chickpea (Cicer arietinum L.) Increases the Stability of Its Oil Fraction.

Guardado-Félix D, Serna-Saldivar SO, Gutiérrez-Uribe JA, Chuck-Hernández C.

Plants (Basel). 2019 Apr 27;8(5). pii: E113. doi: 10.3390/plants8050113.

4.

Phosphoesterification of soybean and peanut proteins with sodium trimetaphosphate (STMP): Changes in structure to improve functionality for food applications.

Sánchez-Reséndiz A, Rodríguez-Barrientos S, Rodríguez-Rodríguez J, Barba-Dávila B, Serna-Saldívar SO, Chuck-Hernández C.

Food Chem. 2018 Sep 15;260:299-305. doi: 10.1016/j.foodchem.2018.04.009. Epub 2018 Apr 6.

PMID:
29699673
5.

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review.

Avilés-Gaxiola S, Chuck-Hernández C, Serna Saldívar SO.

J Food Sci. 2018 Jan;83(1):17-29. doi: 10.1111/1750-3841.13985. Epub 2017 Dec 6. Review.

PMID:
29210451
6.

Deodorization of Arthrospira platensis biomass for further scale-up food applications.

Cuellar-Bermúdez SP, Barba-Davila B, Serna-Saldivar SO, Parra-Saldivar R, Rodriguez-Rodriguez J, Morales-Davila S, Goiris K, Muylaert K, Chuck-Hernández C.

J Sci Food Agric. 2017 Dec;97(15):5123-5130. doi: 10.1002/jsfa.8391. Epub 2017 Jun 2.

PMID:
28429461
7.

Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase.

Salinas-Valdés A, De la Rosa Millán J, Serna-Saldívar SO, Chuck-Hernández C.

J Food Sci. 2015 Dec;80(12):S2950-6. doi: 10.1111/1750-3841.13126. Epub 2015 Nov 9.

PMID:
26550775
8.

Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients.

Soria-Hernández C, Serna-Saldívar S, Chuck-Hernández C.

Food Technol Biotechnol. 2015 Sep;53(3):269-277.

9.

Bioconversion into ethanol of decorticated red sorghum (Sorghum bicolor L. Moench) supplemented with its phenolic extract or spent bran.

Chuck-Hernandez C, Peralta-Contreras M, Bando-Carranza G, Vera-Garcia M, Gaxiola-Cuevas N, Tamayo-Limon R, Cardenas-Torres F, Perez-Carrillo E, Serna-Saldivar SO.

Biotechnol Lett. 2012 Jan;34(1):97-102. doi: 10.1007/s10529-011-0752-z.

PMID:
21975966

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