Publikationen in Zusammenarbeit mit Forschern von Universidad Autónoma de Tamaulipas (53)

2017

  1. Effect of TiO2 Nanoparticle Layer and Dynamic Mechanisms on the Efficiency of Dye-Sensitized Solar Cells

    IEEE Journal of Photovoltaics, Vol. 7, Núm. 5, pp. 1329-1337

  2. Photocurrent generation by dye-sensitized solar cells using natural pigments

    Biotechnology and Applied Biochemistry, Vol. 64, Núm. 1, pp. 143-148

  3. Polysaccharide-based films and coatings for food packaging: A review

    Food Hydrocolloids, Vol. 68, pp. 136-148

2016

  1. Evaluation of alternative microbial transglutaminase production from sorghum grain and distilled dried grains with solubles using computational simulation

    Revista Facultad de Ingenieria, Vol. 2016, Núm. 80, pp. 48-55

2014

  1. Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins

    Food Hydrocolloids, Vol. 35, pp. 264-269

  2. Precooling treatments induce resistance of anastrepha ludens eggs to quarantine treatments of high-pressure processing combined with cold

    Journal of Economic Entomology, Vol. 107, Núm. 2, pp. 606-613

2012

  1. Acid hydrolysis of wheat straw: A kinetic study

    Biomass and Bioenergy, Vol. 36, pp. 346-355

  2. Modelling of the acid hydrolysis of potato (Solanum tuberosum) for fermentative purposes

    Biomass and Bioenergy, Vol. 42, pp. 59-68

  3. Resistance of West Indian Fruit Fly Anastrepha obliqua Macquart to Quarantine Treatments of Thermal-Controlled High-Pressure Processing

    Food and Bioprocess Technology, Vol. 5, Núm. 6, pp. 2540-2547

  4. Sorghum: Food and energy source

    Nova Science Publishers, Inc., pp. 1-239

  5. Sugar production from sorghum by enzimatic hydrolysis

    Sorghum: Food and Energy Source (Nova Science Publishers, Inc.), pp. 211-223

  6. Transglutaminase production from sorghum hydrolysates

    Sorghum: Food and Energy Source (Nova Science Publishers, Inc.), pp. 195-209

2011

  1. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

    Food Hydrocolloids, Vol. 25, Núm. 8, pp. 1842-1852

2010

  1. High hydrostatic pressure at low temperature as a quarantine treatment to improve the quality of fruits

    Foodborne Pathogens and Disease, Vol. 7, Núm. 3, pp. 287-292

  2. Resistance of mexican fruit fly to quarantine treatments of high hydrostatic pressure combined with heat

    Foodborne Pathogens and Disease, Vol. 7, Núm. 8, pp. 959-966

2009

  1. Effects of adding fish gelatin on Alaska pollock surimi gels

    Food Hydrocolloids, Vol. 23, Núm. 8, pp. 2446-2449

  2. Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding

    Meat Science, Vol. 83, Núm. 2, pp. 229-238

  3. Production of microbial transglutaminase on media made from sugar cane molasses and glycerol

    Food Technology and Biotechnology, Vol. 47, Núm. 1, pp. 19-26

2008

  1. Effect of pacific whiting wash water proteins on Alaska pollack surimi gels

    Journal of Texture Studies, Vol. 39, Núm. 3, pp. 296-308

  2. Effects of amidated low methoxyl pectin on healthy restructured fish food from Mexican flounder (Cyclopsetta chittendeni)

    Journal of Food Process Engineering, Vol. 31, Núm. 2, pp. 229-246