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Rosa Vázquez-García

Monterrey Institute of Technology and Higher Education

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Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese

2021 Catalysts
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Antioxidant Activity and Fresh Goat Cheese

2021
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Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.).

2020 Molecules
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Evolution of physicochemical and texture parameters throughout an extended ripening on a goat surface mold cheeses made in a tropical region in Mexico

2020 Cyta-journal of Food
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