Laura D. Carrazco‐Peña

Expression, purification and preliminary crystallization of amaranth 11S proglobulin seed storage protein from Amaranthus hypochondriacus L.

B. Mikami, N. Maruyama, S. Utsumi, 2010, Acta crystallographica. Section F, Structural biology and crystallization communications.

Influence of Seed and Fruit Characteristics of Lagenaria siceraria on Production and Quality of Grafted Watermelon

L. Avendaño-Reyes, C. Ceceña-Durán, C. E. Ail-Catzim, 2022, Horticulturae.

Thermal and emulsifying properties of globulins from chan ( Hyptis suaveolens L. Poit) seeds

W. Chan-Cupul, J. Toro‐Vázquez, N. A. Mancilla‐Margalli, 2020 .

Modification of solubility and heat-induced gelation of amaranth 11S globulin by protein engineering.

N. Maruyama, A. De León-Rodríguez, A. P. Barba de la Rosa, 2013, Journal of agricultural and food chemistry.