All Stories

  1. Polysaccharides of nutritional interest in jicama ( Pachyrhizus erosus ) during root development

    Article • Food Science & Nutrition, January 2022, Wiley

    Rosalva Mora Escobedo

  2. Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration process

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Rosalva Mora Escobedo

  3. Enzyme activity during germination of different cereals: A review

    Article • Food Reviews International, September 2018, Taylor & Francis

    Dr. Carlos Alberto Gómez-Aldapa, Dr Javier Castro Rosas, Fabiola Araceli Ortiz, Rosalva Mora Escobedo