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Daniela Lopez-Betancur, Ivan Moreno, Carlos Guerrero-Mendez, Domingo Gómez-Meléndez, Manuel de J. Macias P. and Carlos Olvera-Olvera
Light stimulation and biofloc technology can be combined to improve the efficiency and sustainability of tilapia production. A 73-day pilot experiment was conducted to investigate the effect of colored light on growth rates and nutritional composition of...
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Mariela Mónica Pistón Pedreira, Javier Silva, Analía Suárez, Marcello Belluzzi, Fiorella Iaquinta, Luis Panizzolo, Carlos Méndez, Marcelo Cerminara
Pág. 37 - 51
La concentración de selenio (Se) en diferentes alimentos es variable dependiendo de su disponibilidad natural. La carne vacuna se considera una buena fuente de este oligoelemento para la nutrición humana.Se estudió la variación de los niveles de Se en tr...
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Brayans Becerra-Luna, Raúl Cartas-Rosado, Juan Carlos Sánchez-García, Raúl Martínez-Memije, Oscar Infante-Vázquez, Claudia Lerma, Héctor Pérez-Grovas, José Manuel Rodríguez-Chagolla, Gabriel Sánchez-Pérez and Miguel Cadena-Méndez
In this work, a spectrotemporal evaluation of heart rate variability during hemodialysis shows differences between hypotensive and non-hypotensive patients in the spectral bands related to the sympathetic and parasympathetic nervous system. This methodol...
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Ricardo David Valdez-Cepeda,Carlos Erick Galván-Tejada,Jorge Isaac Galván-Tejada,Guillermo Medina-García,Fidel Blanco-Macías,Santiago de Jesús Méndez-Gallegos,Rafael Magallanes-Quintanar
Pág. 285 - 299
A better understanding of the local and regional spatio-temporal variability of past precipitation is needed to contextualize climate change research. Monthly precipitation data from 59 stations in the state of Zacatecas, Mexico were transformed into sta...
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Monserrat Escamilla-García, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan Vicente Méndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro and Carlos Regalado-González
The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solut...
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