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  JUAN CARLOS

• Chitosan application increases the emergence, growth and yield of tomato crop (Solanum lycopersicum L.) under greenhouse conditions 

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• Traditional cooking with spices from Phaseolus vulgaris L. and its antinutritional effect and bacterial inhibition 

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• Farming with drip sea water irrigation for Salicornia production in Tierra del Fuego, Argentina : Farming with drip sea water irrigation for Salicornia production in Tierra del Fuego, Argentina 

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• Hydrating solutions in two tuberose (Polianthes tuberose) cultivars: physical, physiological and biochemical responses 

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• Influence of nutritional level on seminal quality and sexual behavior of male goats treated with artificial long days 

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• Effect of different blue:red LED light ratios on habanero pepper (Capsicum chinense Jacq.) plants 

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• Sunflower profitability and grain yield as function of soil type, nitrogen and biofertilizer 

  AGUILAR CARPIO, CID

• Mexican natural clinoptilolite treated with silver for DDD removal from water 

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• Poly (Lactic Acid) Electrospun fibers added with Rumex hymenosepalus extract: preparation and characterization. 

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• Physicochemical and sensory evaluation of a baguette bread using wheat (Triticum spp) and pea (Pisum sativum L.) flours 

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• Viability of lactic acid bacteria in two functional foods formulated with whey and malanga 

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• Density and longitudinal dynamic modulus of three angiosperm woods impregnated with boron 

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• Effect of saline stress on the morphology and phytochemistry of in vitro grown mexican oregano (Lippia graveolens Kunth) 

  Aarland, Rayn; Castellanos-Hernandez, Osvaldo; Rodriguez-Sahagun, Araceli; Acevedo-Hernandez, Gustavo

• Effect of thermosonication and pasteurization on physicochemical, microbiological and nutraceutical properties in maize beverages 

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• Characterization and selection of native yeast isolated from natural fermentation for the production of the artisanal beverage bacanora 

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• Physicochemical and microbiological characterization, and evaluation of the antimicrobial and antioxidant activity of propolis produced in two seasons and two areas of the eastern edge of the Sonoran Desert 

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