Aguamiel syrup as a technological diversification product: Composition, bioactivity and present panorama von Castañeda-Ovando, A., Moreno-Vilet, L., Jaimez-Ordaz, J., Ramírez-Godínez, J., Pérez-Escalante, E., Cruz-Guerrero, A.E., Contreras-López, E., Alatorre-Santamaría, S.A., Guzmán-Rodríguez, F.J., González-Olivares, L.G.

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Proteolytic System of Streptococcus thermophilus von Rodríguez-Serrano, Gabriela Mariana, Garcia-Garibay, Jose Mariano, Cruz-Guerrero, Alma Elizabeth, Gomez-Ruiz, Lorena del Carmen, Ayala-Nino, Alexis, Castaneda-Ovando, Araceli, Gonzalez-Olivares, Luis Guillermo

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Effect of Nixtamalization Processing Temperature on Maize Hydration and the Textural Properties of Masa and Tortillas von Peña‐Reyes, R.A., Ramírez‐Romero, G.A., Fernández‐Perrino, F.J., Cruz‐Guerrero, A.E.

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Determination of the Secondary Structure of Kluyveromyces lactis β-Galactosidase by Circular Dichroism and Its Structure−Activity Relationship as a Function of the pH von Tello-Solís, Salvador R, Jiménez-Guzmán, Judith, Sarabia-Leos, Christian, Gómez-Ruíz, Lorena, Cruz-Guerrero, Alma E, Rodríguez-Serrano, Gabriela M, García-Garibay, Mariano

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Proteolytic System of Streptococcus thermophilus von G. M. Rodriguez-serrano, M. Garcia-garibay, A. E. Cruz-guerrero, L. Gomez-ruiz, A. Ayala-nino, A. Castaneda-ovando, L. G. Gonzalez-olivares

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Effect of Nixtamalization Processing Temperature on Maize Hydration and the Textural Properties of Masa and Tortillas: EFFECT OF NIXTAMALIZATION von Peña-Reyes, R.A., Ramírez-Romero, G.A., Fernández-Perrino, F.J., Cruz-Guerrero, A.E.

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Interaction between β-lactoglobulin and lactase and its effect on enzymatic activity von Jiménez-Guzmán, Judith, Sarabia-Leos, Christian, Cruz-Guerrero, Alma E., Rodriguez-Serrano, Gabriela M., López-Munguía, Agustín, Gómez-Ruiz, Lorena, García-Garibay, Mariano

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Enhancement of Lactase Activity in Milk by Reactive Sulfhydryl Groups Induced by Heat Treatment von Jiménez-Guzmán, J., Cruz-Guerrero, A.E., Rodríguez-Serrano, G., López-Munguía, A., Gómez-Ruiz, L, García-Garibay, M

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