1. P\u00e9rez-Grijalva B., Herrera-Sotero M., Mora-Escobedo R., Zebad\u00faa-Garc\u00eda J.C., Silva-Hern\u00e1ndez E., Oliart-Ros R., P\u00e9rez-Cruz C., Guzm\u00e1n-Ger\u00f3nimo R. 2018. Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice. LWT-Food Science and Tecnhology 87: 47-53
\n2. P\u00e9rez-Grijalva B, Garc\u00eda-Zebad\u00faa J.C., Ru\u00edz-Perez V.M., T\u00e9llez-Medina D.I., Guzm\u00e1n-Ger\u00f3nimo R.I., Mora-Escobedo R. 2018. Biofunctionality, colorimetric coefficients and microbiological stability of blackberry (rubus fructicosus var. himalaya) juice under microwave\/ultrasound processing. Revista Mexicana de Ingenier\u00eda Qu\u00edmica 17:13-28
\n3. Herrera-Sotero M.Y., Cruz-Hern\u00e1ndez C.D., Trujillo-Carretero C., Rodr\u00edguez-Dorantes M., Garc\u00eda-Galindo H.S., Ch\u00e1vez-Servia J.L., Oliart-Ros R.M., Guzm\u00e1n-Ger\u00f3nimo R.I. 2017. Antioxidant and antiproliferative activity of blue corn and tortilla from native maize. Chemistry Central Journal 11:110<\/p>\n
4.\u00a0Guzm\u00e1n-Ger\u00f3nimo R.I. 2017. Blue maize as a potential nutraceutical in the prevention of colon cancer and metabolic s\u00edndrome. Journal of Nutraceuticals and Food Science 2:2.
\n5. Guzm\u00e1n-Ger\u00f3nimo R.I., Alarc\u00f3n-Zavaleta T.M., Oliart-Ros R.M., Meza-Alvarado J.E., Herrera-Meza S., Ch\u00e1vez-Servia J.L. 2017. Blue maize extract improves blood pressure, lipid profiles, and adipose tissue in high-sucrose diet-induced metabolic syndrome in rats. Journal of Medicinal Food 20: 110-115.
\n6. Medina-Dzul K., Mu\u00f1oz-Rodr\u00edguez D., Guzm\u00e1n-Ger\u00f3nimo R., Acereto-Escoffi\u00e9 P.O. 2014. Valor nutrimental y funcional del cuatomate (Solanum glaucescens Zucc) fruto silvestre de la regi\u00f3n mixteca. Ciencia en la frontera: revista de ciencia y tecnolog\u00eda de la Universidad Aut\u00f3noma de Ciudad Juarez.
\n7. Aquino, B.E.N., Chavarr\u00eda, M. Y., Ch\u00e1vez, S.J.L., Guzm\u00e1n, G. R. I., Silva, H., E.R., Verdalet, G.I. 2012. Caracterizaci\u00f3n fisicoqu\u00edmica de siete variedades de tuna (Opuntia spp.) color rojo-violeta y estabilidad del pigmento de las dos variedades con mayor concentraci\u00f3n. Investigaci\u00f3n y Ciencia de la Universidad Aut\u00f3noma de Aguascalientes, 55: 3-10.
\n8. Vera-Guzm\u00e1n, A., Guzm\u00e1n-Ger\u00f3nimo, R.I, L\u00f3pez, M.G. 2010. Major and minor compounds in a Mexican spirit, young Mezcal from two Agave species. Czech Journal of Food Sciences.
\n9. Guzm\u00e1n R., Santiago C., S\u00e1nchez M. 2009. A density theoretical study of antioxidant properties on anthocyanidins. Journal of Molecular Structure, 935: 110-114.
\n10. Guzm\u00e1n G. R.I., L\u00f3pez G.M., Dorantes A.L. 2008. Dorantes. Microwave processing of avocado: Volatile flavor profiling and olfactometry. Innovative Food Science and Emerging Technologies, 9: 501-506.
\n11. Guzm\u00e1n G. R.I, A.L. Dorantes. 2008. Cambios en el perfil de \u00e1cidos grasos y microestructura de aguacate tratado con microondas. Archivos Latinoamericanos de Nutrici\u00f3n, 58: 298-302.
\n12. L\u00f3pez G. M., Guzm\u00e1n G.R., A. L. Dorantes. 2004. Solid phase microextraction and gas chromatography-mass spectrometry of volatile compounds on avocado puree after microwave processing. Journal of Chromatography A 1036: 87-90.
\n13. Ortiz M. A., Dorantes A. L., Galindez M. J., Guzm\u00e1n G. R. I. 2003. Effect of Different Extraction Methods on Fatty Acids, Volatile compounds, Physical and Chemical Properties of Avocado (Persea Americana Mill) Oil. Journal of Agricultural and Food Chemistry 51: 2216-2221.
\n14. Guzm\u00e1n G.R., Dorantes A.L., Hern\u00e1ndez U.H., Hern\u00e1ndez S.H., Ortiz A., Mora E.R. 2002. Effect of zinc and copper chloride on the color avocado puree heated with microwaves. Innovative Food Science and Emerging Technologies 3: 47-53.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
1. P\u00e9rez-Grijalva B., Herrera-Sotero M., Mora-Escobedo R., Zebad\u00faa-Garc\u00eda J.C., Silva-Hern\u00e1ndez E., Oliart-Ros R., P\u00e9rez-Cruz C., Guzm\u00e1n-Ger\u00f3nimo R. 2018. Effect of microwaves and ultrasound on bioactive compounds and microbiological quality of blackberry juice. LWT-Food Science and Tecnhology 87: 47-53 2. P\u00e9rez-Grijalva B, Garc\u00eda-Zebad\u00faa J.C., Ru\u00edz-Perez V.M., T\u00e9llez-Medina D.I., Guzm\u00e1n-Ger\u00f3nimo R.I., Mora-Escobedo R. 2018. Biofunctionality, colorimetric coefficients…<\/p>\n","protected":false},"author":2130,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-28","post","type-post","status-publish","format-standard","hentry","category-general"],"_links":{"self":[{"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/posts\/28","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/users\/2130"}],"replies":[{"embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/comments?post=28"}],"version-history":[{"count":0,"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/posts\/28\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/media?parent=28"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/categories?post=28"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.uv.mx\/personal\/roguzman\/wp-json\/wp\/v2\/tags?post=28"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}