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Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.
Crit Rev Food Sci Nutr. 2014;54(2):190-207. doi: 10.1080/10408398.2011.579362.
Crit Rev Food Sci Nutr. 2014.
PMID: 24188268
Review.
Influence of Culture Media Formulated with Agroindustrial Wastes on the Antimicrobial Activity of Lactic Acid Bacteria.
Linares-Morales JR, Salmerón-Ochoa I, Rivera-Chavira BE, Gutiérrez-Méndez N, Pérez-Vega SB, Nevárez-Moorillón GV.
Linares-Morales JR, et al. Among authors: salmeron ochoa i.
J Microbiol Biotechnol. 2022 Jan 28;32(1):64-71. doi: 10.4014/jmb.2107.07030.
J Microbiol Biotechnol. 2022.
PMID: 34675139
Free PMC article.
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Effect of the addition of an inorganic carbon source on the degradation of sotol vinasse by Rhodopseudomonastelluris.
Cisneros de la Cueva S, Jaimes Zuñiga SC, Pérez Vega SB, Mendoza Chacon J, Salmerón Ochoa I, Quintero Ramos A.
Cisneros de la Cueva S, et al. Among authors: salmeron ochoa i.
J Environ Manage. 2024 Mar;355:120350. doi: 10.1016/j.jenvman.2024.120350. Epub 2024 Feb 28.
J Environ Manage. 2024.
PMID: 38422846
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High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance.
Herrera-Ponce AL, Salmeron-Ochoa I, Rodriguez-Figueroa JC, Santellano-Estrada E, Garcia-Galicia IA, Alarcon-Rojo AD.
Herrera-Ponce AL, et al. Among authors: salmeron ochoa i.
J Food Sci Technol. 2022 Feb;59(2):796-804. doi: 10.1007/s13197-021-05074-9. Epub 2021 Mar 30.
J Food Sci Technol. 2022.
PMID: 35153316
Free PMC article.
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Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α-glucosidases.
Alvarado-Díaz CS, Gutiérrez-Méndez N, Mendoza-López ML, Rodríguez-Rodríguez MZ, Quintero-Ramos A, Landeros-Martínez LL, Rodríguez-Valdez LM, Rodríguez-Figueroa JC, Pérez-Vega S, Salmeron-Ochoa I, Leal-Ramos MY.
Alvarado-Díaz CS, et al. Among authors: salmeron ochoa i.
J Food Biochem. 2019 Jul;43(7):e12896. doi: 10.1111/jfbc.12896. Epub 2019 May 15.
J Food Biochem. 2019.
PMID: 31353692
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