Silvia Marina González‐Herrera

Chemical and sensory evaluation of a functional beverage obtained from infusions of oak leaves (Quercus resinosa) inoculated with the kombucha consortium under different processing conditions

Blanca Denis Vázquez-Cabral, Nuria Elizabeth Rocha‐Guzmán, José Alberto Gallegos‐Infante et al. · Nutrafoods · 2014 · 46 citations · Full text

Performance of mixtures of Saccharomyces and non-Saccharomyces native yeasts during alcoholic fermentation of Agave duranguensis juice

Martha Eugenia Nuñez-Guerrero, Jesús B. Páez‐Lerma, Olga Miriam Rutiaga‐Quiñones et al. · Food Microbiology · 2015 · 36 citations

Alcoholic Fermentation, Engineering, Food Fermentation +9

Coloring potential of anthocyanins from purple sweet potato paste: Ultrasound-assisted extraction, enzymatic activity, color and its application in ice pops

Azucena Rodríguez‐Mena, Luz Araceli Ochoa‐Martínez, Silvia Marina González‐Herrera et al. · Food Chemistry Advances · 2023 · 32 citations · Full text

Engineering, Purple Sweet Potato, Food Analysis +16

Inulin in food products: prebiotic and functional ingredient

Silvia Marina González‐Herrera, Raúl Rodríguez‐Herrera, Mercedes G. López et al. · British Food Journal · 2015 · 30 citations

Nutrition, Food Analysis, Different Food Matrices +19

Chemical Evaluation, Antioxidant Capacity, and Consumer Acceptance of Several Oak Infusions

Nuria Elizabeth Rocha‐Guzmán, José Roberto Medina-Medrano, José Alberto Gallegos‐Infante et al. · Journal of Food Science · 2012 · 30 citations