Effect of viticultural practices on yield and volatile composition of ‘Cabernet Sauvignon’ grapes by Irma O. MAYA-MERAZ, Ramona PÉREZ-LEAL, Rodrigo ALONSO-VILLEGAS, Nora A. SALAS-SALAZAR

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The Genus <i>Capsicum</i>: A Review of Bioactive Properties of Its Polyphenolic and Capsaicinoid Composition by Rodrigo Alonso-Villegas, Rosa María González-Amaro, Claudia Yuritzi Figueroa-Hernández, Ingrid Mayanin Rodríguez-Buenfil

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Effects of the Irrigation of Chelva Grapevines on the Aroma Composition of Wine by Juan A. Delgado, María Osorio Alises, Rodrigo Alonso-Villegas, Eva Sánchez-Palomo, Miguel A. González-Viñas

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Physiological Responses of Cabernet Sauvignon to Dividing Canopies in the Chihuahuan Desert by Elizabeth Hernández-Ordoñez, Oscar Cruz-Alvarez, Jesús Antonio Orozco-Avitia, Ofelia Adriana Hernández-Rodríguez, Rodrigo Alonso-Villegas, Juan Luis Jacobo-Cuellar, Alfonso Antero Gardea-Bejar, Damaris Leopoldina Ojeda-Barrios

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Effects of Germination and Popping on the Anti-Nutritional Compounds and the Digestibility of <i>Amaranthus hypochondriacus</i> Seeds by Carmen Valadez-Vega, Olivia Lugo-Magaña, Claudia Figueroa-Hernández, Mirandeli Bautista, Gabriel Betanzos-Cabrera, Aurea Bernardino-Nicanor, Rosa María González-Amaro, Rodrigo Alonso-Villegas, José A. Morales-González, Leopoldo González-Cruz

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Probiotic Potential of Lactic Acid Bacteria and Yeast Isolated from Cocoa and Coffee Bean Fermentation: A Review by Aylin López-Palestino, Regina Gómez-Vargas, Mirna Suárez-Quiroz, Oscar González-Ríos, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Aztrid Elena Estrada-Beltrán, Claudia Yuritzi Figueroa-Hernández

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Effects of postharvest treatments based on calcium and silicon in hydro-cooling on the basic quality attributes of ʹBingʹ sweet cherries (Prunus avium L.) during storage by Irma Ofelia Maya-Meraz, Manuel Francisco Díaz-Calzadillas, María Fernanda Ruiz-Cisneros, José de Jesús Ornelas-Paz, Claudio Rios-Velasco, David Ignacio Berlanga-Reyes, Daniel Alonso Pérez-Corral, Rodrigo Alonso-Villegas

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Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios

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