Ruth Belmares Cerda (R Belmares-Cerda, Ruth Belmares)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 13

Top Venues

Foods (Basel, Switzerland)

Antioxidants (Basel, Switzerland)

Molecules (Basel, Switzerland)

Food & function

Universidad Autónoma de Coahuila

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Universidad Autónoma de Coahuila Mar 04 2011

Mexico

Dra. :: Food Research Department / Functional Foods

Publications

Gabriela Cid-Ibarra, Rosa M Rodríguez-Jasso, Gilver Rosero-Chasoy, Ruth Belmares Cerda, Juan Carlos Contreras-Esquivel, Samanta Machado-Cepeda, Alejandra Cabello-Galindo, Hector A Ruiz
Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor. Foods (Basel, Switzerland) 13 (9) (2024)
Gabriela Cid-Ibarra, Rosa M Rodríguez-Jasso, Gilver Rosero-Chasoy, Ruth Belmares Cerda, Juan Carlos Contreras-Esquivel, Samanta Machado-Cepeda, Alejandra Cabello-Galindo, Hector A Ruiz
Microalgae Biomass Production from Rice Husk as Alternative Media Cultivation and Extraction of Phycocyanin Using 3D-Printed Ohmic Heating Reactor. Foods (Basel, Switzerland) 13 (9) (2024)
Jaqueline Romo-Tovar, Ruth Belmares Cerda, Mónica L Chávez González, Rosa M Rodríguez-Jasso, Sonia A Lozano-Sepulveda, Mayela Govea-Salas, Araceli Loredo-Treviño
Importance of Certain Varieties of Cucurbits in Enhancing Health: A Review. Foods (Basel, Switzerland) 13 (8) (2024)
Jaqueline Romo-Tovar, Ruth Belmares Cerda, Mónica L Chávez González, Rosa M Rodríguez-Jasso, Sonia A Lozano-Sepulveda, Mayela Govea-Salas, Araceli Loredo-Treviño
Importance of Certain Varieties of Cucurbits in Enhancing Health: A Review. Foods (Basel, Switzerland) 13 (8) (2024)
Carolina Losoya-Sifuentes, Karen Pinto-Jimenez, Mario Alberto Cruz-Hernández, Rosa M Rodriguez-Jasso, Hector A Ruiz, Araceli Loredo-Treviño, Claudia Magdalena López-Badillo, Ruth Belmares Cerda
Determination of Nutritional and Antioxidant Properties of Maya Nut Flour ( Brosimum alicastrum ) for Development of Functional Foods. Foods (Basel, Switzerland) 12 (7) (2023)
Ruth B Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares Cerda, Clarisse Nobre
Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices. Antioxidants (Basel, Switzerland) 11 (12) (2022)
Ruth B Cuvas-Limon, Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares Cerda, Clarisse Nobre
Effect of Gastrointestinal Digestion on the Bioaccessibility of Phenolic Compounds and Antioxidant Activity of Fermented Aloe vera Juices. Antioxidants (Basel, Switzerland) 11 (12) (2022)
Ruth B Cuvas-Limón, Pedro Ferreira-Santos, Mario Cruz, José António Teixeira, Ruth Belmares Cerda, Clarisse Nobre
Novel Bio-Functional Aloe vera Beverages Fermented by Probiotic Enterococcus faecium and Lactobacillus lactis . Molecules (Basel, Switzerland) 27 (8) (2022)
Adriana M Bonilla Loaiza, Rosa M Rodríguez-Jasso, Ruth Belmares Cerda, Claudia Magdalena López-Badillo, Rafael G Araújo, Cristobal Noe Aguilar, Mónica L Chávez González, Miguel Ángel Aguilar-González, Hector A Ruiz
Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy. Molecules (Basel, Switzerland) 27 (12) (2022)
Abigail González, Mario Alberto Cruz-Hernández, Carolina Losoya, Clarisse Nobre, Araceli Loredo, Rosa Rodríguez, Juan Contreras, Ruth Belmares Cerda
Edible mushrooms as a novel protein source for functional foods. Food & function 11 (9) (2021)
Luis Rascón, Mario Alberto Cruz-Hernández, Rosa M Rodríguez-Jasso, Alberto A Neira-Vielma, Sonia N Ramírez-Barrón, Ruth Belmares Cerda
Effect of Ohmic Heating on Sensory, Physicochemical, and Microbiological Properties of "Aguamiel" of Agave salmiana. Foods (Basel, Switzerland) 9 (12) (2020)
R B Cuvas-Limon, Clarisse Nobre, Mario Cruz, Rosa M Rodríguez-Jasso, Hector A Ruiz, Araceli Loredo-Treviño, J A Texeira, Ruth Belmares Cerda
Spontaneously fermented traditional beverages as a source of bioactive compounds: an overview. Critical reviews in food science and nutrition 61 (18) (2020)
S Longoria-García, M Cruz-Hernández, M Flores-Verástegui, G Martínez-Vázquez, J Contreras-Esquivel, E Jiménez-Regalado, Ruth Belmares Cerda
Rheological effects of high substitution levels of fats by inulin in whole cassava dough: chemical and physical characterization of produced biscuits. Journal of food science and technology 57 (4) (2019)

Ruth Belmares Cerda.css-eqlu8i{font-size:small;padding-left:4px;} (R Belmares-Cerda, Ruth Belmares)

Publication Activity (10 Years)

Top Topics

Top Venues

Ruth Belmares Cerda (R Belmares-Cerda, Ruth Belmares)