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Results by year
Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2017 | 1 |
2018 | 2 |
2019 | 1 |
2021 | 1 |
2022 | 1 |
2023 | 0 |
Search Results
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Page 1
Crystallization of Lactose-Protein Solutions in the Presence of Flavonoids.
J Agric Food Chem. 2022 Mar 2;70(8):2684-2694. doi: 10.1021/acs.jafc.1c05315. Epub 2022 Feb 17.
J Agric Food Chem. 2022.
PMID: 35175029
Mutarotation and solubility of lactose as affected by carrageenans.
Sánchez-García YI, Gutiérrez-Méndez N, Salmerón I, Ramos-Sánchez VH, Leal-Ramos MY, Sepúlveda DR.
Sánchez-García YI, et al.
Food Res Int. 2021 Apr;142:110204. doi: 10.1016/j.foodres.2021.110204. Epub 2021 Feb 14.
Food Res Int. 2021.
PMID: 33773679
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Ultrasound-assisted crystallization of lactose in the presence of whey proteins and κ-carrageenan.
Sánchez-García YI, García-Vega KS, Leal-Ramos MY, Salmeron I, Gutiérrez-Méndez N.
Sánchez-García YI, et al.
Ultrason Sonochem. 2018 Apr;42:714-722. doi: 10.1016/j.ultsonch.2017.12.020. Epub 2017 Dec 20.
Ultrason Sonochem. 2018.
PMID: 29429722
Free article.
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Individual and combined effect of pH and whey proteins on lactose crystallization.
Sánchez-García YI, Gutiérrez-Méndez N, Orozco-Mena RE, Ramos-Sánchez VH, Leal-Ramos MY.
Sánchez-García YI, et al.
Food Res Int. 2019 Feb;116:455-461. doi: 10.1016/j.foodres.2018.08.061. Epub 2018 Aug 22.
Food Res Int. 2019.
PMID: 30716968
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