• 929 Citations
  • 18 h-Index
1983 …2020
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Personal profile

Research Interests

BIOQUIMICA AGRONOMICA, QUIMICA AGRONOMICA, CIENCIAS AGRONOMICAS Y VETERINARIAS, BIOTECNOLOGÍA Y CIENCIAS AGROPECUARIAS

SNI Level

  • SNI 1

EDI

  • EDI 9

Fingerprint Dive into the research topics where Rosalva Mora Escobedo is active. These topic labels come from the works of this person. Together they form a unique fingerprint.

  • 7 Similar Profiles
Flour Medicine & Life Sciences
flour Agriculture & Biology
Soybeans Medicine & Life Sciences
Soybean Proteins Medicine & Life Sciences
Zea mays Medicine & Life Sciences
Starch Medicine & Life Sciences
resistant starch Agriculture & Biology
soybeans Agriculture & Biology

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Research Output 1983 2020

Prebiotic effects of a mixture of agavins and green banana flour in a mouse model of obesity

Alvarado-Jasso, G. M., Camacho-Díaz, B. H., Arenas Ocampo, M. L., Jiménez-Ferrer, J. E., Mora-Escobedo, R. & Osorio-Díaz, P., Jan 2020, In : Journal of Functional Foods. 64, 103685.

Research output: Contribution to journalArticle

Open Access
Prebiotics
Musa
Flour
prebiotics
bananas

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

Márquez-Lemus, M., Valadez-Carmona, L., García-Zebadúa, J. C., Ortiz-Moreno, A., Vázquez-Landaverde, P. A., Alamilla-Beltrán, L. & Mora-Escobedo, R., 1 Jan 2019, In : CYTA - Journal of Food. 17, 1, p. 501-508 8 p.

Research output: Contribution to journalArticle

Enzyme activity during germination of different cereals: A review

Guzmán-Ortiz, F. A., Castro-Rosas, J., Gómez-Aldapa, C. A., Mora-Escobedo, R., Rojas-León, A., Rodríguez-Marín, M. L., Falfán-Cortés, R. N. & Román-Gutiérrez, A. D., 3 Apr 2019, In : Food Reviews International. p. 177-200 156 p.

Research output: Contribution to journalScientific review

Enzyme activity
Germination
Enzymes
enzyme activity
germination

Evaluación de la variación de la composición de compuestos volátiles y la actividad antioxidante en licores de frutos de Opuntia durante el proceso de maceración

Translated title of the contribution: Assessment of the variation of the volatile compound composition and antioxidant activity in Opuntia fruits liquors during the maceration processMárquez-Lemus, M., Valadez-Carmona, L., García-Zebadúa, J. C., Ortiz-Moreno, A., Vázquez-Landaverde, P. A., Alamilla-Beltrán, L. & Mora-Escobedo, R., 1 Jan 2019, In : CYTA - Journal of Food. 17, 1, p. 501-508 8 p.

Research output: Contribution to journalArticle

Open Access
Opuntia
maceration
Fruits
Antioxidants
volatile compounds

In vitro Fermentation of Polysaccharides from Aloe vera and the Evaluation of Antioxidant Activity and Production of Short Chain Fatty Acids

Tornero-Martínez, A., Cruz-Ortiz, R., Jaramillo-Flores, M. E., Osorio-Díaz, P., Ávila-Reyes, S. V., Alvarado-Jasso, G. M. & Mora-Escobedo, R., 7 Oct 2019, In : Molecules. 24, 19, 3605.

Research output: Contribution to journalArticle

Open Access
Aloe
fermentation
Volatile Fatty Acids
polysaccharides
antioxidants