All Stories

  1. Physicochemical and Rheological Characterization of an Acidic Milk Product: Kefir Concentration Effect

    Article • Journal of Food Science and Engineering, February 2017, David Publishing Company

    DR MICLOTH LOPEZ DEL CASTILLO, Jorge Octavio Virues Delgadillo

  2. Quesos de cabra con actividad antioxidadnte y antihipertensiva

    Article • CyTA - Journal of Food, August 2016, Taylor & Francis

    DR MICLOTH LOPEZ DEL CASTILLO, Sandra Martin del Campo

  3. ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

    Article • Journal of Food Research, May 2016, Canadian Center of Science and Education

    DR MICLOTH LOPEZ DEL CASTILLO, Sandra Martin del Campo

  4. Preliminary Characterization of Xylose Reductase Partially Purified by Reversed Micelles from <i>Candida tropicalis</i> IEC5-ITV, an Indigenous Xylitol-Producing Strain

    Article • Advances in Chemical Engineering and Science, January 2012, Scientific Research Publishing, Inc,

    DR MICLOTH LOPEZ DEL CASTILLO