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Research Output 1993 2018

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Article
2018
1 Citation (Scopus)

Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology

Ramos-Enríquez, J. R., Ramírez-Wong, B., Robles-Sánchez, R. M., Robles-Zepeda, R. E., González-Aguilar, G. A. & Gutiérrez-Dorado, R., 1 Sep 2018, In : Plant Foods for Human Nutrition. p. 228-234 7 p.

Research output: Contribution to journalArticleResearchpeer-review

Dietary Fiber
wheat bran
Phenol
response surface methodology
extrusion

Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Escalante-Rodríguez, M. F., Murrieta-Martínez, C. L., Ocaño-Higuera, V. M., Ramírez-Wong, B., Ruiz-Cruz, S., Rodríguez-Olibarria, G. & Marquez-Rios, E., 1 Jul 2018, In : Food Science and Technology. p. 467-472 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Dosidicus gigas
gelling properties
Decapodiformes
protein concentrates
gelation
1 Citation (Scopus)

Ferulic, p-coumaric, diferulic and triferulic acids contents of corn tortillas prepared with extruded corn flour and enriched with sorghum (Sorghum bicolor (L.) Moench) bran

Buitimea-Cantúa, N. E., Torres-Chávez, P. I., Ramírez-Wong, B., Ledesma-Osuna, A. I., Gutiérrez-Uribe, J. A., Serna-Guerrero, D. A. & Serna-Saldívar, S. O., 1 Sep 2018, In : Journal of Food Measurement and Characterization. p. 1633-1640 8 p.

Research output: Contribution to journalArticleResearchpeer-review

tortillas
corn flour
Sorghum
bran
Flour

Obtaining a protein concentrate from squid mantle (dosidicus gigas) by direct isoelectric precipitation and evaluation of its gelling capacity

Claudia, M. M., Victor, O. H., Benjamin, R. W., Wilfrido, T. A., Saul, R. C. & Enrique, M. R., 1 Jan 2018, In : Food Science and Technology Research. p. 193-200 8 p.

Research output: Contribution to journalArticleResearchpeer-review

Dosidicus gigas
Decapodiformes
protein concentrates
gelation
squid
3 Citations (Scopus)

Preparation and Properties of Chitosan–PVA Fibers Produced by Wet Spinning

Vega-Cázarez, C. A., López-Cervantes, J., Sánchez-Machado, D. I., Madera-Santana, T. J., Soto-Cota, A. & Ramírez-Wong, B., 1 Mar 2018, In : Journal of Polymers and the Environment. p. 946-958 13 p.

Research output: Contribution to journalArticleResearchpeer-review

Chitosan
Polyvinyl Alcohol
Polyvinyl alcohols
Fibers
Potassium hydroxide

Resistant Starch Formation from Corn Starch by Combining Acid Hydrolysis with Extrusion Cooking and Hydrothermal Storage

Neder-Suárez, D., Amaya-Guerra, C. A., Báez-González, J. G., Quintero-Ramos, A., Aguilar-Palazuelos, E., Galicia-García, T., Ramírez-Wong, B., Campos-Venegas, K. & de Jesús Zazueta-Morales, J., 1 May 2018, In : Starch/Staerke.

Research output: Contribution to journalArticleResearchpeer-review

resistant starch
Cooking
acid hydrolysis
corn starch
extrusion
2017

Comparison of solubility of corn proteins in propanol, ethanol, and tert-butyl alcohol solutions on the tortilla process samples

Chaidez-Laguna, L. D., Torres-Chávez, P. I., Ramirez-Wong, B., Medina-Rodríguez, C. L. & Carvajal-Millán, E., 1 Nov 2017, In : Cereal Chemistry. p. 1052-1055 4 p.

Research output: Contribution to journalArticleResearchpeer-review

tert-Butyl Alcohol
corn protein
1-propanol
tortillas
1-Propanol
3 Citations (Scopus)

Evaluation of visco-elastic properties of conditioned wheat kernels and their doughs using a compression test under small strain

Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D. D., Serna-Saldívar, S. O., Cortez-Rocha, M. O. & Escalante-Aburto, A., 15 Mar 2017, In : Journal of the Science of Food and Agriculture. p. 1235-1243 9 p.

Research output: Contribution to journalArticleResearchpeer-review

dough
Triticum
wheat classes
wheat
seeds
3 Citations (Scopus)

Management of freezing rate and trehalose concentration to improve frozen dough properties and bread quality

Gerardo-Rodríguez, J. E., Ramírez-Wong, B., Ledesma-Osuna, A. I., Medina-Rodríguez, C. L., Ortega-Ramírez, R. & Silvas-García, M. I., 1 Jan 2017, In : Food Science and Technology. p. 59-64 6 p.

Research output: Contribution to journalArticleResearchpeer-review

frozen dough
Trehalose
Bread
trehalose
dough
3 Citations (Scopus)

Phenolic compounds and antioxidant activity of extruded nixtamalized corn flour and tortillas enriched with sorghum bran

Buitimea-Cantua, N. E., Torres-Chavez, P. I., Ramírez-Wong, B., Serna-Saldívar, S. O., Rouzaud-Sandez, O., Rosas-Burgos, E. C., Platt-Lucero, L. C. & Salazar-Garć, M. G., 1 Mar 2017, In : Cereal Chemistry. p. 277-283 7 p.

Research output: Contribution to journalArticleResearchpeer-review

tortillas
corn flour
Sorghum
bran
Flour
2016
32 Citations (Scopus)

Antioxidant, antimicrobial, and antimutagenic properties of technical lignins and their applications

Espinoza-Acosta, J. L., Torres-Chávez, P. I., Ramírez-Wong, B., López-Saiz, C. M. & Montaño-Leyva, B., 1 May 2016, In : BioResources. p. 5452-5481 30 p.

Research output: Contribution to journalArticleResearchpeer-review

Lignin
Antioxidants
antioxidant
lignin
Bioactivity
6 Citations (Scopus)

Corn proteins solubility changes during extrusion and traditional nixtamalization for tortilla processing: A study using size exclusion chromatography

Chaidez-Laguna, L. D., Torres-Chavez, P., Ramírez-Wong, B., Marquez-Ríos, E., Islas-Rubio, A. R. & Carvajal-Millan, E., 1 May 2016, In : Journal of Cereal Science. p. 351-357 7 p.

Research output: Contribution to journalArticleResearchpeer-review

nixtamalization
corn protein
tortillas
Size exclusion chromatography
protein solubility
1 Citation (Scopus)

Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks

Escalante-Aburto, A., Ponce-García, N., Ramírez-Wong, B., Santiago-Ramos, D., Véles-Medina, J. J. & de Dios Figueroa Cárdenas, J., 1 Nov 2016, In : Starch/Staerke. p. 1111-1120 10 p.

Research output: Contribution to journalArticleResearchpeer-review

Snacks
snacks
Particle Size
extrusion
Starch
5 Citations (Scopus)

Effect of freezing rate and storage on the rheological, thermal and structural properties of frozen wheat dough starch

Silvas-García, M. I., Ramírez-Wong, B., Torres-Chávez, P. I., Bello-Pérez, L. A., Carvajal-Millán, E., Barrón-Hoyos, J. M., Rodríguez-García, M. E., Vázquez-Lara, F. & Quintero-Ramos, A., 1 Nov 2016, In : Starch/Staerke. p. 1103-1110 8 p.

Research output: Contribution to journalArticleResearchpeer-review

frozen dough
Freezing
dough
Starch
Triticum
5 Citations (Scopus)
Dosidicus gigas
Decapodiformes
protein concentrates
Chitosan
Gelation
1 Citation (Scopus)

Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion

Escalante-Aburto, A., Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D. D. & Gutiérrez-Dorado, R., 1 Jan 2016, In : Journal of Chemistry.

Research output: Contribution to journalArticleResearchpeer-review

Anthocyanins
Cooking
Extrusion
Chemical modification
lime
2015
2 Citations (Scopus)
Gelation
Blood Proteins
Gels
Proteins
Polymethyl Methacrylate
10 Citations (Scopus)

Effect of different calcium sources on the bioactive compounds stability of extruded and nixtamalized blue maize flours

Sánchez-Madrigal, M. Á., Quintero-Ramos, A., Martínez-Bustos, F., Meléndez-Pizarro, C. O., Ruiz-Gutiérrez, M. G., Camacho-Dávila, A., Torres-Chávez, P. I. & Ramírez-Wong, B., 15 Apr 2015, In : Journal of Food Science and Technology. p. 2701-2710 10 p.

Research output: Contribution to journalArticleResearchpeer-review

corn flour
Flour
Zea mays
anthocyanins
Anthocyanins
7 Citations (Scopus)

Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality

Rodríguez-Martínez, N. A., Salazar-García, M. G., Ramírez-Wong, B., Islas-Rubio, A. R., Platt-Lucero, L. C., Morales-Rosas, I., Marquez-Melendez, R. & Martínez-Bustos, F., 19 Sep 2015, In : Plant Foods for Human Nutrition. p. 275-280 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Chemical Phenomena
nixtamalization
tortillas
corn flour
malting
14 Citations (Scopus)

Mechanical, thermal, and antioxidant properties of composite films prepared from durum wheat starch and lignin

Espinoza Acosta, J. L., Torres Chávez, P. I., Ramírez-Wong, B., Bello-Pérez, L. A., Vega Ríos, A., Carvajal Millán, E., Plascencia Jatomea, M. & Ledesma Osuna, A. I., 1 Jan 2015, In : Starch/Staerke. p. 502-511 10 p.

Research output: Contribution to journalArticleResearchpeer-review

wheat starch
Lignin
Composite films
durum wheat
films (materials)
3 Citations (Scopus)

Physicochemical properties of frozen tortillas from nixtamalized maize flours enriched with β-glucans

Sánchez-Madrigal, M. Á., Neder-Suárez, D., Quintero-Ramos, A., Ruiz-Gutiérrez, M. G., Meléndez-Pizarro, C. O., Piñón-Castillo, H. A., Galicia-García, T. & Ramírez-Wong, B., 1 Jan 2015, In : Food Science and Technology. p. 552-560 9 p.

Research output: Contribution to journalArticleResearchpeer-review

tortillas
corn flour
Glucans
Flour
glucans
2014
4 Citations (Scopus)

Changes in the Solubility of Corn Proteins through Interaction with the Arabinoxylans in Extruded Nixtamalized Corn Flour Treated with Xylanase

Moreno-Rivas, S. C., Medina-Rodríguez, C. L., Torres-Chávez, P. I., Ramírez-Wong, B. & Platt-Lucero, L. C., 1 Jan 2014, In : Plant Foods for Human Nutrition. p. 148-154 7 p.

Research output: Contribution to journalArticleResearchpeer-review

corn protein
corn flour
arabinoxylan
Flour
xylanases
10 Citations (Scopus)

Effect of bean flour concentration (Phaseolus vulgaris L.), moisture content and extrusion temperature on the functional properties of aquafeeds

Rodríguez-Miranda, J., Ramírez-Wong, B., Vivar-Vera, M. A., Solís-Soto, A., Gómez-Aldapa, C. A., Castro-Rosas, J., Medrano-Roldan, H. & Delgado-Licon, E., 1 Jan 2014, In : Revista Mexicana de Ingeniera Quimica. p. 649-663 15 p.

Research output: Contribution to journalArticleResearchpeer-review

Nutrition
Extrusion
Moisture
Water absorption
Solubility
3 Citations (Scopus)

Effect of extrusion temperature, moisture content and screw speed on the functional properties of aquaculture balanced feed

Rodríguez-Miranda, J., Gomez-Aldapa, C. A., Castro-Rosas, J., Ramírez-Wong, B., Vivar-Vera, M. A., Morales-Rosas, I., Medrano-Roldan, H. & Delgado, E., 1 Jan 2014, In : Emirates Journal of Food and Agriculture. p. 659-671 13 p.

Research output: Contribution to journalArticleResearchpeer-review

Aquaculture
screws
Soybean Proteins
extrusion
functional properties
4 Citations (Scopus)

Effect of freezing rate and storage time on gluten protein solubility, and dough and bread properties

Silvas-García, M. I., Ramírez-Wong, B., Torres-Chávez, P. I., Carvajal-Millan, E., Barrõn-Hoyos, J. M., Bello-Pérez, L. A. & Quintero-Ramos, A., 1 Jan 2014, In : Journal of Food Process Engineering. p. 237-247 11 p.

Research output: Contribution to journalArticleResearchpeer-review

Glutens
protein solubility
Bread
gluten
Freezing
13 Citations (Scopus)

Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery

Encinas-Arzate, J. D. J., Ezquerra-Brauer, J. M., Ocaño-Higuera, V. M., Ramirez-Wong, B., Armenta-Villegas, L., Torres-Arreaola, W. & Marquez-Rios, E., 1 Jan 2014, In : Food Science and Biotechnology. p. 401-407 7 p.

Research output: Contribution to journalArticleResearchpeer-review

Dosidicus gigas
Decapodiformes
ionic strength
squid
Osmolar Concentration
1 Citation (Scopus)
protein composition
gluten
small fruits
Triticum aestivum
irrigation
27 Citations (Scopus)

Ionic liquids and organic solvents for recovering lignin from lignocellulosic biomass

Espinoza-Acosta, J. L., Torres-Chávez, P. I., Carvajal-Millán, E., Ramírez-Wong, B., Bello-Pérez, L. A. & Montaño-Leyva, B., 1 Jan 2014, In : BioResources. p. 3660-3687 28 p.

Research output: Contribution to journalArticleResearchpeer-review

Ionic Liquids
Lignin
Ionic liquids
Organic solvents
lignin
6 Citations (Scopus)
Dosidicus gigas
Decapodiformes
protein concentrates
Proteins
methodology
6 Citations (Scopus)

Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., De Figueroa-Cárdenas, J. D., Barrón-Hoyos, J. M., Morales-Rosas, I., García, N. P. & Gutiérrez-Dorado, R., 1 Dec 2014, In : Molecules. p. 21066-21084 19 p.

Research output: Contribution to journalArticleResearchpeer-review

Snacks
corn
Anthocyanins
Zea mays
Extrusion
3 Citations (Scopus)

Yellow berry, protein and agronomic characteristics in bread wheat under different conditions of nitrogen and irrigation in northwest Mexico

Rodríguez-Félix, F., Ramirez-Wong, B., Torres-Chávez, P. I., Álvarez-Avilés, A., Moreno-Salazar, S., Renteria-Martínez, E. M. & Bello-Pérez, L. A., 1 Feb 2014, In : Pakistan Journal of Botany. p. 221-226 6 p.

Research output: Contribution to journalArticleResearchpeer-review

agronomic traits
small fruits
Mexico
irrigation
wheat
2013
11 Citations (Scopus)

A jumbo squid (Dosidicus gigas) protein concentrate obtained by alkaline dissolution and its conformational changes evaluation

Tolano-Villaverde, I. J., Ezquerra-Brauer, J. M., Ocano-Higuera, V. M., Ramirez-Wong, B., Armenta-Villegas, L., Herrera-Urbina, R., Magaña-Barajas, E. & Marquez-Rios, E., 10 Oct 2013, In : Food Science and Technology Research. p. 601-608 8 p.

Research output: Contribution to journalArticleResearchpeer-review

Dosidicus gigas
Decapodiformes
protein concentrates
Dissolution
Proteins
13 Citations (Scopus)
defatting
Food Technology
Sorghum
bran
Monounsaturated fatty acids
12 Citations (Scopus)

Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Figueroa-Cárdenas, J. D., López-Cervantes, J., Barrón-Hoyos, J. M. & Morales-Rosas, I., 11 Jul 2013, In : CYTA - Journal of Food. p. 29-37 9 p.

Research output: Contribution to journalArticleResearchpeer-review

Anthocyanins
Extrusion
Moisture
Extruders
Processing
4 Citations (Scopus)

Effect of moisture content on the viscoelastic properties of individual wheat kernels evaluated by the uniaxial compression test under small strain

Ponce-García, N., Ramírez-Wong, B., Torres-Chávez, P. I., De Dios Figueroa-Cárdenas, J., Serna-Saldívar, S. O. & Cortez-Rocha, M. O., 1 Nov 2013, In : Cereal Chemistry. p. 558-563 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Triticum
Moisture
water content
wheat
seeds
10 Citations (Scopus)

Effect of xylanase on extruded nixtamalized corn flour and tortilla: Physicochemical and rheological characteristics

Platt-Lucero, L. C., Ramírez-Wong, B., Torres-Chávez, P. I., López-Cervantes, J., Sánchez-Machado, D. I., Carvajal-Millan, E., Martínez-Bustos, F., Quintero-Ramos, A. & Morales-Rosas, I., 1 Apr 2013, In : Journal of Food Process Engineering. p. 179-186 8 p.

Research output: Contribution to journalArticleResearchpeer-review

tortillas
corn flour
Flour
xylanases
Water absorption
19 Citations (Scopus)

Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran

Reyes-Pérez, F., Salazar-García, M. G., Romero-Baranzini, A. L., Islas-Rubio, A. R. & Ramírez-Wong, B., 11 Feb 2013, In : Plant Foods for Human Nutrition. p. 52-56 5 p.

Research output: Contribution to journalArticleResearchpeer-review

Glycemic Index
cookies
glycemic index
Dietary Fiber
wheat bran
1 Citation (Scopus)

Extruded nixtamalized corn flour for making tortilla: The effect of xylanase on the depolymerization of ferulated arabinoxylans

Platt-Lucero, L. C., Ramírez-Wong, B., Carvajal-Millan, E., Torres-Chávez, P. I., Morales-Rosas, I., López-Mazón, S. L. & Tapia-Ayala, G. I., 11 Jul 2013, In : CYTA - Journal of Food. p. 84-89 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Depolymerization
ferulic acid
Water absorption
Molecular weight distribution
Acids
8 Citations (Scopus)

The nixtamalization process and its effect on anthocyanin content of pigmented maize, A review

Escalante-Aburto, A., Ramírez-Wong, B., Torres-Chávez, P. I., Manuel Barrón-Hoyos, J., de Dios Figueroa-Cárdenas, J. & López-Cervantes, J., 1 Dec 2013, In : Revista Fitotecnia Mexicana. p. 429-427 1 p.

Research output: Contribution to journalArticleResearchpeer-review

nixtamalization
Anthocyanins
Zea mays
anthocyanins
corn
2012
17 Citations (Scopus)

Antimicrobial activity of chitosan-based films against Salmonella typhimurium and Staphylococcus aureus

Rodríguez-Núñez, J. R., López-Cervantes, J., Sánchez-Machado, D. I., Ramírez-Wong, B., Torres-Chavez, P. & Cortez-Rocha, M. O., 1 Oct 2012, In : International Journal of Food Science and Technology. p. 2127-2133 7 p.

Research output: Contribution to journalArticleResearchpeer-review

Salmonella
Chitosan
Salmonella typhimurium
chitosan
Salmonella Typhimurium
28 Citations (Scopus)

Preparation, characterization and release of urea from wheat gluten electrospun membranes

Castro-Enríquez, D. D., Rodríguez-Félix, F., Ramírez-Wong, B., Torres-Chávez, P. I., Castillo-Ortega, M. M., Rodríguez-Félix, D. E., Armenta-Villegas, L. & Ledesma-Osuna, A. I., 1 Dec 2012, In : Materials. p. 2903-2916 14 p.

Research output: Contribution to journalArticleResearchpeer-review

Glutens
Urea
Membranes
Electrospinning
Fibers
6 Citations (Scopus)

Stress relaxation of wheat kernels and their relationship with milling, rheological, and breadmaking quality of wheat

Figueroa, J. D. C., Manuel, C. I., Hernández-Estrada, Z. J. & Ramírez-Wong, B., 1 Jul 2012, In : Cereal Chemistry. p. 211-216 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Breadmaking
breadmaking quality
stress relaxation
Stress relaxation
Triticum
2011

Effects of protein, shortening and yeast content on doughs visco-elastic properties and quality of French type bread

Barajas, E. M., Wong, B. R., Chávez, P. I. T., Machado, D. I. S. & Cervantes, J. L., 1 Apr 2011, In : Interciencia. p. 248-255 8 p.

Research output: Contribution to journalArticleResearchpeer-review

dough
shortenings
breads
yeasts
firmness
2010
43 Citations (Scopus)

A novel pectin material: Extraction, characterization and gelling properties

Urias-Orona, V., Rascón-Chu, A., Lizardi-Mendoza, J., Carvajal-Millán, E., Gardea, A. A. & Ramírez-Wong, B., 1 Oct 2010, In : International Journal of Molecular Sciences. p. 3686-3695 10 p.

Research output: Contribution to journalArticleResearchpeer-review

Cicer
Gels
gels
acids
Acids
40 Citations (Scopus)

HPLC method validation for measurement of sulforaphane level in broccoli by-products

Campas-Baypoli, O. N., Sánchez-Machado, D. I., Bueno-Solano, C., Ramírez-Wong, B. & López-Cervantes, J., 1 Apr 2010, In : Biomedical Chromatography. p. 387-392 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Brassica
High performance liquid chromatography
Byproducts
High Pressure Liquid Chromatography
Purification
78 Citations (Scopus)

Nutritional quality of edible parts of Moringa oleifera

Sánchez-Machado, D. I., Núñez-Gastélum, J. A., Reyes-Moreno, C., Ramírez-Wong, B. & López-Cervantes, J., 2 Aug 2010, In : Food Analytical Methods. p. 175-180 6 p.

Research output: Contribution to journalArticleResearchpeer-review

Ashes
Moringa oleifera
alpha-Linolenic Acid
Palmitic Acid
Nutritive Value
2008
7 Citations (Scopus)

Effect of processing conditions on instrumental evaluation of nixtamal hardness of corn

Ibarra-Mendívil, M. H., Gallardo-Navarro, Y. T., Torres, P. I. & Wong, B. R., 1 Jun 2008, In : Journal of Texture Studies. p. 252-266 15 p.

Research output: Contribution to journalArticleResearchpeer-review

Hardness
Zea mays
hardness
Elastic Modulus
modulus of elasticity
2006
39 Citations (Scopus)

The optimization of the extrusion process when using maize flour with a modified amino acid profile for making tortillas

Jorge, M. C., Roberto, G. D., Karina, P. S. J. X., Oliva, C. R. E., Benjamin, R. W. & Cuauhtémocc, R. M., 1 Aug 2006, In : International Journal of Food Science and Technology. p. 727-736 10 p.

Research output: Contribution to journalArticleResearchpeer-review

tortillas
corn flour
Flour
extrusion
Zea mays
2001
43 Citations (Scopus)

Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes

Torres, P., Guzmán-Ortiz, M. & Ramírez-Wong, B., 1 Jan 2001, In : Journal of Agricultural and Food Chemistry. p. 2825-2829 5 p.

Research output: Contribution to journalArticleResearchpeer-review

tortillas
deep fat frying
Aflatoxins
aflatoxins
Zea mays
8 Citations (Scopus)

Selectivity of IMAC columns in trypsin inhibitor purification

Yeomans-Reina, H., Ruiz-Manriquez, A., Wong, B. R. & Mansir, A. T., 1 Jan 2001, In : Biotechnology Progress. p. 729-733 5 p.

Research output: Contribution to journalArticleResearchpeer-review

Trypsin Inhibitors
Proton-Motive Force
Osmolar Concentration
Proteins
Cytochromes c