P. Escalante-Minakata

发表

Improving SDS-PAGE detection of low-abundance protein samples by rapid freeze centrifugation

V. Ibarra-Junquera, J. A. Osuna‐Castro, J. Ornelas-Paz, 2013 .

Improving sodium dodecyl sulfate polyacrylamide gel electrophoresis detection of low-abundance protein samples by rapid freeze centrifugation.

V. Ibarra-Junquera, J. A. Osuna‐Castro, J. Ornelas-Paz, 2013, Analytical biochemistry.

Nitrogen dynamics model in zero water exchange, low salinity intensive ponds of white shrimp, Litopenaeus vannamei, at Colima, Mexico

O. Mendoza-Cano, V. Ibarra-Junquera, J. Ornelas-Paz, 2013 .

Lactobacillus plantarum WCFS1 β-Fructosidase: Evidence for an Open Funnel-Like Channel Through the Catalytic Domain with Importance for the Substrate Selectivity

A. Moreno, V. Ibarra-Junquera, P. Russo, 2016, Applied Biochemistry and Biotechnology.

Identification and Functional Characterization of a Fructooligosaccharides-Forming Enzyme from Aspergillus aculeatus

V. Ibarra-Junquera, J. D. Pérez‐Martínez, J. A. Osuna‐Castro, 2016, Applied Biochemistry and Biotechnology.

mezcal fermentation of Agave salmiana

H. Blaschek, M. Santos-Martinez, A. B. Rosa, 2018 .

Identification of yeast and bacteria involved in the mezcal fermentation of Agave salmiana

H. Blaschek, A. De León-Rodríguez, P. Escalante-Minakata, 2008, Letters in applied microbiology.

High-gain nonlinear observer for simple genetic regulation process

Leonardo A. B. Tôrres, H. Rosu, V. Ibarra-Junquera, 2004, q-bio/0409036.

Optimization, Modeling, and Online Monitoring of the Enzymatic Extraction of Banana Juice

Cristóbal N. Aguilar, V. Ibarra-Junquera, J. D. Pérez‐Martínez, 2013, Food and Bioprocess Technology.

Evaluation of the Freezing and Thawing Cryoconcentration Process on Bioactive Compounds Present in Banana Juice from Three Different Cultivars

V. Ibarra-Junquera, J. D. Pérez‐Martínez, P. Escalante-Minakata, 2013 .

Characterization of Volatile Compounds from Ethnic Agave Alcoholic Beverages by Gas Chromatography-Mass Spectrometry

A. B. Rosa, A. Léon-Rodríguez, M. Jiménez-García, 2008 .

The Effect of Extraction Conditions on the Chemical Characteristics of Pectin from Opuntia ficus indica Cladode Flour

V. Ibarra-Junquera, J. D. Pérez‐Martínez, J. Ornelas-Paz, 2013, Journal of Polymers and the Environment.

Kinetics and thermodynamic of the purified dextranase from Chaetomium erraticum

V. Ibarra-Junquera, J. A. Osuna‐Castro, J. Ornelas-Paz, 2015 .

Yeast and bacterial diversity, dynamics and fermentative kinetics during small-scale tequila spontaneous fermentation.

M. Tamplin, M. Hernández-Iturriaga, R. Martínez-Peniche, 2020, Food microbiology.

Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmiana.

A. De León-Rodríguez, Mercedes G. López, A. P. Barba de la Rosa, 2006, Journal of agricultural and food chemistry.

Effect of the perforation level of recycled-LDPE bags on the modification of the atmosphere development, bioactive compounds content, and other qualities of Jalapeño peppers during storage

V. Ibarra-Junquera, J. D. Pérez‐Martínez, J. C. Guevara-Arauza, 2015, Journal of Food Science and Technology.

Antioxidant activity and content of chlorophylls and carotenoids in raw and heat-processed Jalapeño peppers at intermediate stages of ripening.

V. Ibarra-Junquera, J. D. Pérez‐Martínez, C. I. Victoria-Campos, 2014, Food chemistry.

Metabolomic analysis and physical attributes of ripe fruits from Mexican Creole (Persea americana var. Drymifolia) and 'Hass' avocados.

J. D. Pérez‐Martínez, J. Ornelas-Paz, E. Yahia, 2021, Food chemistry.

Effect of cultivar on the content of selected phytochemicals in avocado peels.

S. Ruiz-Cruz, E. Yahia, J. J. Ornelas‐Paz, 2020, Food research international.

Effect of ripening, heat processing, and fat type on the micellarization of pigments from jalapeño peppers.

V. Ibarra-Junquera, J. D. Pérez‐Martínez, C. I. Victoria-Campos, 2013, Journal of agricultural and food chemistry.

Relationship between the firmness of Golden Delicious apples and the physicochemical characteristics of the fruits and their pectin during development and ripening

J. D. Pérez‐Martínez, S. Ruiz-Cruz, J. Ornelas-Paz, 2017, Journal of Food Science and Technology.

Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties

V. Ibarra-Junquera, J. D. Pérez‐Martínez, J. Ornelas-Paz, 2017, 3 Biotech.

Microencapsulation of Banana Juice from Three Different Cultivars

V. Ibarra-Junquera, P. Escalante-Minakata, C. I. VillaVelázquez‐Mendoza, 2013 .

Following an optimal batch bioreactor operations model

Sten Bay Jørgensen, Vrani Ibarra-Junquera, Jose J. Virgen-Ortíz, 2012 .

Optimization of fermentation conditions for the production of the mezcal from Agave salmiana using response surface methodology

H. Blaschek, A. B. Rosa, A. Léon-Rodríguez, 2008 .

Online monitoring of Mezcal fermentation based on redox potential measurements

H. C. Rosu, P. Escalante-Minakata, V. Ibarra-Junquera, 2009, Bioprocess and biosystems engineering.

Method to concentrate protein solutions based on dialysis-freezing-centrifugation: enzyme applications.

V. Ibarra-Junquera, J. Ornelas-Paz, P. Escalante-Minakata, 2012, Analytical biochemistry.