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Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance.
Food Sci Technol Int. 2021 Sep;27(6):563-571. doi: 10.1177/1082013220973796. Epub 2020 Nov 25.
Food Sci Technol Int. 2021.
PMID: 33236642
Influence of keeping the calyces during fermentation on physicochemical and sensory properties of Hibiscus sabdariffa wines.
Gutiérrez-Salomón AL, Barajas-Ramírez JA, Aguilar-Raymundo VG, Castañeda-Ovando A.
Gutiérrez-Salomón AL, et al. Among authors: barajas ramirez ja.
J Food Sci Technol. 2022 Feb;59(2):655-665. doi: 10.1007/s13197-021-05056-x. Epub 2021 Mar 7.
J Food Sci Technol. 2022.
PMID: 35185184
Free PMC article.
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Antioxidant Activity, Total Phenolic, Tannin, and Flavonoid Content of Five Plants Used in Traditional Medicine in Penjamo, Guanajuato.
Barajas-Ramírez JA, Cabrera-Ramírez AH, Aguilar-Raymundo VG.
Barajas-Ramírez JA, et al.
Chem Biodivers. 2023 Jan;20(1):e202200834. doi: 10.1002/cbdv.202200834. Epub 2022 Dec 13.
Chem Biodivers. 2023.
PMID: 36447306
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Influence of taste sensitivity on preference and sensory perception of mezcal.
Barajas-Ramírez JA, Pardo-Nuñez J, Aguilar-Raymundo VG, Gutiérrez-Salomón AL.
Barajas-Ramírez JA, et al.
Food Res Int. 2024 Apr;181:114125. doi: 10.1016/j.foodres.2024.114125. Epub 2024 Feb 11.
Food Res Int. 2024.
PMID: 38448103
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