| Instant Controlled Pressure Drop as Blanching and Texturing Pre-Treatment to Preserve the Antioxidant Compounds of Red Dried Beetroot (Beta vulgaris L.) M Alonzo-Macías, A Cardador-Martínez, C Besombes, K Allaf, ... Molecules 25 (18), 4132, 2020 | 9 | 2020 |
| Preliminary study of extended ripening effects on peptides evolution and DPPH radical scavenging activity in Mexican goat cheese R Vázquez-García, A Cardador-Martinez, MA Orihuela-López, ... Catalysts 11 (8), 967, 2021 | 5 | 2021 |
| Evolution of physicochemical and texture parameters throughout an extended ripening on a goat surface mold cheeses made in a tropical region in Mexico R Vázquez-García, JG Montejano-Gaitán, A Cardador-Martínez, ... CyTA-Journal of Food 18 (1), 683-687, 2020 | 4 | 2020 |
| Enzyme actions during cheese ripening and production of bioactive compounds R Vázquez-García, ST Martín-del-Campo Enzymes Beyond Traditional Applications in Dairy Science and Technology, 331-347, 2023 | 1 | 2023 |
| Antioxidant Activity and Fresh Goat Cheese MCST Galán LH, Vazquez-Garcia R Plant Antioxidants and Health., 2021 | | 2021 |
| Antioxidant Activity and Fresh Goat Cheese LH Galán, R Vazquez-Garcia, ST Martín del Campo Plant Antioxidants and Health, 1-11, 2020 | | 2020 |
| EVALUACIÓN DE CAMBIOS FISICOQUÍMICOS Y TEXTUROMÉTRICOS DURANTE LA MADURACIÓN DE QUESO TIPO BOUCHON DE CHÈVRE DE VERACRUZ, MEXICO ST Martín-del-Campo, Rosa Vázquez-García, José Gerardo Montejano-Gaitán ... XVIII Congreso Nacional de Biotecnología y Bioingeniería, 2019 | | 2019 |
| Influencia del contenido de células somáticas en los parámetros tecnológicos y químicos de quesos de leche de cabra RC Vázquez García Universidad Veracruzana. Instituto de Ciencias Básicas. Región Xalapa., 2015 | | 2015 |
| Metabolomic approach study about goat cheese “Bouchon de chèvre” type after prolonged ripening RC Vázquez García Instituto Tecnológico y de Estudios Superiores de Monterrey, 0 | | |
Anaberta Cardador MartínezProfesorVerified email at tec.mx
