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Evaluation of SDE, SFE and SPME/GC-MS for extraction and determination of aroma compounds from Vilcabamba - Ecuadorian roasted coffee
ArticleAbstract: The aim of this study was to compare the usefulness of three extraction methods: solid-phase microexPalabras claves:Aroma, Roasted coffee, SCF, SDE, SPME, VilcabambaAutores:Jorge G. Figueroa, Vargas L.F.Fuentes:googlescopusOPTIMIZATION OF DEHYDRATION AND EXTRACTION OF PHENOLIC COMPOUNDS FROM MANGO PEEL
ArticleAbstract: Mango peel, a by-product obtained from the industrialization of this fruit, is a promising and inexpPalabras claves:By-product, Mangifera indica L, Mangiferin, Polyphenols, Response Surface MethodologyAutores:Jorge G. Figueroa, María Mora-Medina, Nicole Febres BurneoFuentes:googlescopusSensitized solar cells with photosensitive dyes obtained from plants of the southern region of Ecuador
ArticleAbstract: Four vegetal species of the southern of Ecuador were used as sensitizers for making dye-sensitized sPalabras claves:Dye-sensitized solar cell, Nanoparticles TiO 2, Natural dyesAutores:Jorge G. Figueroa, Marcela Cabrera Bejarano, Natalí Solano-Cueva, Ramírez-Pérez J.C.Fuentes:googlescopus