Listar por autor "Ortuño Pineda, Carlos"
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Biotype, antibiotype, genotype and toxin gene in Staphylococcus aureus isolated from Cotija cheese in the state of Guerrero, México
Romero Ramírez, Yanet; Román Román, Adolfo; Rodríguez Barrera, Miguel Ángel; Ortuño Pineda, Carlos (African journal of microbiology research, 2014-06-27) -
Biotype, antibiotype, genotype and toxin gene tsst-1 in Staphylococcus aureus isolated from Cotija cheese in the state of Guerrero, México
Toribio Jiménez, Jeiry; Ortuño Pineda, Carlos; Rodríguez Barrera, Miguel Ángel; Román Román, Adolfo; Romero Ramírez, Yanet (African Journal of Microbiology Research, 2014-07)Milk and dairy products such as Cotija cheese are susceptible to contamination by Staphylococcus aureus. Some isolates of these bacteria carry the genes for enterotoxins and also the toxic shock syndrome toxin (TSST-1), ... -
Leptin induces partial epithelial-mesenchymal transition in a FAK-ERK dependent pathway in MCF10A mammary non-tumorigenic cells
Villanueva Duque, José Alfredo; Zúñiga Eulogio, Miriam Daniela; Dena Beltran, José Luis; Castañeda Saucedo, Eduardo; Calixto Galvez, Mercedes; Mendoza Catalán, Miguel Ángel; Ortuño Pineda, Carlos; Navarro Tito, Napoleon (Clin Exp Pathol, 2017-10-15)Epithelial-mesenchymal transition (EMT) is a biological process involved in different steps of tumor progression and metastasis of breast cancer cells. Epidemiological studies suggest a link between obesity and the progression ... -
Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.
Hernández Morales, Maria de los Ángeles; Maldonado Astudillo, Yanik Ixchel; Jiménez Hernández, Javier; Salazar López, Ricardo; Ramírez Sucre, Manuel Octavio; Ibarz, Albert; Utrilla Coello, Rubí Guadalupe; Ortuño Pineda, Carlos (CyTA - Journal of Food, 2018-11-22)The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for ...