Chemical Composition and Biological Activities of Oregano Essential Oil and Its Fractions Obtained by Vacuum Distillation
Rostro-Alanis, Magdalena de J, Báez-González, Juan, Torres-Alvarez, Cynthia, Parra-Saldívar, Roberto, Rodriguez-Rodriguez, José, Castillo, Sandra
Published in Molecules (Basel, Switzerland) (17.05.2019)
Published in Molecules (Basel, Switzerland) (17.05.2019)
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Journal Article
Green extraction technologies for high‐value metabolites from algae: a review
Esquivel‐Hernández, Diego A., Ibarra‐Garza, Ingrid P., Rodríguez‐Rodríguez, José, Cuéllar‐Bermúdez, Sara P., Rostro‐Alanis, Magdalena de J., Alemán‐Nava, Gibrán S., García‐Pérez, J. Saúl, Parra‐Saldívar, Roberto
Published in Biofuels, bioproducts and biorefining (01.01.2017)
Published in Biofuels, bioproducts and biorefining (01.01.2017)
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Journal Article
Structural studies of two thermostable laccases from the white-rot fungus Pycnoporus sanguineus
Orlikowska, Marta, de J. Rostro-Alanis, Magdalena, Bujacz, Anna, Hernández-Luna, Carlos, Rubio, Rodrigo, Parra, Roberto, Bujacz, Grzegorz
Published in International journal of biological macromolecules (01.02.2018)
Published in International journal of biological macromolecules (01.02.2018)
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Journal Article
Induced Degradation of Anthraquinone-Based Dye by Laccase Produced from Pycnoporus sanguineus (CS43)
Salazar-López, Michelle, Rostro-Alanis, Magdalena de J., Castillo-Zacarías, Carlos, Parra-Guardado, Ana L., Hernández-Luna, Carlos, Iqbal, Hafiz M. N., Parra-Saldivar, Roberto
Published in Water, air, and soil pollution (01.12.2017)
Published in Water, air, and soil pollution (01.12.2017)
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Journal Article
Biotransformation and degradation of 2,4,6-trinitrotoluene by microbial metabolism and their interaction
Serrano-González, Mónica Y., Chandra, Rashmi, Castillo-Zacarias, Carlos, Robledo-Padilla, Felipe, Rostro-Alanis, Magdalena de J., Parra-Saldivar, Roberto
Published in Defence technology (01.04.2018)
Published in Defence technology (01.04.2018)
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Journal Article
Using high hydrostatic pressures to retain the antioxidant compounds and to reduce the enzymatic activity of a pitaya–pineapple (Stenocereus sp.–Fragaria ananassa) beverage
Sandate-Flores, Luisaldo, Rostro-Alanis, Magdalena de J., Mancera-Andrade, Elena Ivonne, Esquivel-Hernandez, Diego A., Brambila-Paz, Carlos, Parra-Saldívar, Roberto, Welti-Chanes, Jorge, Escobedo-Avellaneda, Zamantha, Rodríguez-Rodríguez, José
Published in Journal of food science and technology (01.03.2017)
Published in Journal of food science and technology (01.03.2017)
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