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Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk.
Foods. 2019 Oct 17;8(10):509. doi: 10.3390/foods8100509.
Foods. 2019.
PMID: 31627486
Free PMC article.
Comparative NMR Metabolomics Profiling between Mexican Ancestral & Artisanal Mezcals and Industrialized Wines to Discriminate Geographical Origins, Agave Species or Grape Varieties and Manufacturing Processes as a Function of Their Quality Attributes.
López-Aguilar R, Zuleta-Prada H, Hernández-Montes A, Herbert-Pucheta JE.
López-Aguilar R, et al. Among authors: hernandez montes a.
Foods. 2021 Jan 13;10(1):157. doi: 10.3390/foods10010157.
Foods. 2021.
PMID: 33451115
Free PMC article.
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Solid-state NMR spectroscopy for disentangling structural and motional features of lyophilized ripened cheese water-soluble extracts related to antimicrobial activity.
Torres-Salas V, Hernández-Rodríguez BE, Hernández-Montes A, Castillo E, Zuleta-Prada H, Herbert-Pucheta JE.
Torres-Salas V, et al. Among authors: hernandez montes a.
Food Chem. 2021 Jan 1;334:127603. doi: 10.1016/j.foodchem.2020.127603. Epub 2020 Jul 20.
Food Chem. 2021.
PMID: 32712492
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Area distortion under certain classes of quasiconformal mappings.
Hernández-Montes A, Reséndis O LF.
Hernández-Montes A, et al.
J Inequal Appl. 2017;2017(1):211. doi: 10.1186/s13660-017-1481-1. Epub 2017 Sep 8.
J Inequal Appl. 2017.
PMID: 28955150
Free PMC article.
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