Effect of Drying and Steeping Temperatures on the Phenolic Content, Antioxidant Activity, Aromatic Compounds and Sensory Properties of <i>Cunila polyantha</i> Benth. Infusions

by Karla Araceli Silva-Ramírez, Dioselina Álvarez-Bernal, Ernesto Oregel-Zamudio, Cecilia Guízar-González, José Roberto Medina-Medrano
Published 2020-10-01

Protein hydrolysates and phenolic compounds from fermented black beans inhibit markers related to obesity and type‐2 diabetes

by Sergio A. Flores‐Medellín, Rosa M. Camacho‐Ruiz, Cecilia Guízar‐González, Edgar A. Rivera‐Leon, Iris M. Llamas‐Covarrubias, Luis Mojica
Published 2021-01-01

Actinobacteria from avocado rhizosphere: antagonistic activity against Colletotrichum gloeosporioides and Xanthomonas sp.

by Jesús Rafael Trinidad-Cruz, Gabriel Rincón-Enríquez, Zahaed Evangelista-Martínez, Cecilia Guízar-González, Jhony Navat Enríquez-Vara, Luis López-Pérez, Evangelina Esmeralda Quiñones-Aguilar
Published 2021-01-01