Baciliza Quintero‐Salazar

Release kinetics of antioxidant compounds from Hibiscus sabdariffa L. encapsulated in gelatin beads and coated with sodium alginate

O. Dublán‐García, Adriana Villanueva-Carvajal, A. Dominguez‐Lopez, 2013 .

Phenolic Compounds in Honey and Their Relationship with Antioxidant Activity, Botanical Origin, and Color

H. Escalona-Buendía, O. Dublán‐García, Baciliza Quintero‐Salazar, 2021, Antioxidants.

Assessing release kinetics and dissolution of spray-dried Roselle (Hibiscus sabdariffa L.) extract encapsulated with different carrier agents

O. Dublán‐García, A. Dominguez‐Lopez, Daniel Díaz-Bandera, 2015 .

Evaluation of physicochemical, functional and textural properties of rainbow trout (Oncorhynchus mykiss) stored at low temperatures

L. Gómez-Oliván, O. Dublán‐García, L. López-Martínez, 2013 .

Effect of Chia Seed on Physicochemical and Sensory Characteristics of Common Carp Restructured as Functional Food

L. Gómez-Oliván, O. Dublán‐García, María Dolores Hernández-Navarro, 2017 .

Consumption and knowledge of a traditional fermented drink in Ixtapan del Oro, México: the sambumbia

O. Dublán‐García, Baciliza Quintero‐Salazar, H. Cisneros, 2012 .

Effect of lactic acid bacteria on the textural properties of an edible film based on whey, inulin and gelatin

L. Gómez-Oliván, I. García-Argueta, O. Dublán‐García, 2013 .

Evaluation of physicochemical, functional and textural properties of rainbow trout (Oncorhynchus mykiss) stored at low temperatures

L. Gómez-Oliván, O. Dublán‐García, L. López-Martínez, 2013 .