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/vufind/Search/Results?lookfor=%22Salinas-Moreno%2C+Yolanda%22&type=Person&sort=year
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PubPharm (43)
1
Color and Stability of Anthocyanins of Chagalapoli (Ardisia compressa K.) Fruit Added to an Isotonic Beverage as Microcapsules and as Free Extract
enthalten in:
Foods (Basel, Switzerland)
| 2023
von
Antonio-Gómez, M.
|
Salinas-Moreno, Y.
|
Hernández-Rosas, F.
| +2
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2
Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours
enthalten in:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional
| 2023
von
Santamaría Gómez, J.
|
Salinas-Moreno, Y.
|
Sigüenza López, R.
| +4
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3
Anthocyanin-rich extract from black beans exerts anti-diabetic effects in rats through a multi-genomic mode of action in adipose tissue
enthalten in:
Frontiers in nutrition
| 2022
von
Damián-Medina, K.
|
Milenkovic, D.
|
Salinas-Moreno, Y.
| +4
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4
Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery
enthalten in:
Plant foods for human nutrition (Dordrecht, Netherlands)
| 2018
von
Vázquez-Carrillo, M.
|
Aparicio-Eusebio, L.
|
Salinas-Moreno, Y.
| +2
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5
Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery
enthalten in:
Plant foods for human nutrition
| 2018
von
Vázquez-Carrillo, M.
|
Aparicio-Eusebio, L.
|
Salinas-Moreno, Y.
| +2
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6
Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery
enthalten in:
Plant foods for human nutrition
| 2018
von
Vázquez-Carrillo, M.
|
Aparicio-Eusebio, L.
|
Salinas-Moreno, Y.
| +2
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7
Nutraceutical, Physicochemical, and Sensory Properties of Blue Corn polvorones, a Traditional Flour-Based Confectionery
enthalten in:
Plant foods for human nutrition
| 2018
von
Vázquez-Carrillo, M.
|
Aparicio-Eusebio, L.
|
Salinas-Moreno, Y.
| +2
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8
Encapsulation and pigmenting potential of betalains of pitaya (Stenocereus pruinosus) fruit
enthalten in:
Journal of food science and technology
| 2018
von
Vargas-Campos, L.
|
Valle-Guadarrama, S.
|
Martínez-Bustos, F.
| +3
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9
Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying
enthalten in:
Journal of food science and technology
| 2018
von
García-Tejeda, Y.
|
Salinas-Moreno, Y.
|
Barrera-Figueroa, V.
| +1
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10
Preparation and characterization of octenyl succinylated normal and waxy starches of maize as encapsulating agents for anthocyanins by spray-drying
enthalten in:
Journal of food science and technology
| 2018
von
García-Tejeda, Y.
|
Salinas-Moreno, Y.
|
Barrera-Figueroa, V.
| +1
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43
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Zeitschriftentitel
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Journal of food science and technology
9
Plant foods for human nutrition
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Transactions of the Institution of Chemical Eng...
Alle anzeigen ...
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Thema
13
Journal Article
9
Anthocyanins
7
Antioxidant activity
5
Betalains
5
Phenols
4
Blue corn
4
Color
4
Modified starch
4
Natural pigment
4
Nixtamalization
4
OSA starch
4
Phenolics
4
Purple maize anthocyanins
4
Spray drying
4
Spray-drying
4
Stability
4
Tortillas
4
polvorones
3
ABTS
3
Antioxidants
Alle anzeigen ...
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Erscheinungszeitraum
3
2020-
35
2010-2019
5
2000-2009
Erscheinungsjahr(e)
Von:
Bis:
Sprache
39
Englisch
1
Spanisch
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