Domínguez-Soberanes, Julieta
Main Affiliation
Preferred name
Domínguez-Soberanes, Julieta
Official Name
Domínguez Soberanes, Julieta
ORCID
0000-0001-8476-3352
Researcher ID
AAE-1863-2021
Scopus Author ID
57201861035
42 results
Now showing 1 - 10 of 42
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Item type:Publication, WEFE nexus unveiled: a comprehensive review of monitoring and modelling methods in the water-energy-food-ecosystems nexusSustainable resource management in the face of climate change is a pressing challenge for our society. This paper delves into the water-energy-food-ecosystems (WEFE) nexus, a scientific framework that supports the integrated assessment and management of the interconnected resources. Shifting from sectoral to cross-sectoral and transdisciplinary perspectives, the WEFE nexus addresses interdependencies and interactions among water, energy, food, ecosystems, and climate. This paper focuses on the extended nexus, incorporating ecosystems as a fourth pillar, underscoring the importance of considering ecosystems on an equal footing with water, energy, and food sectors. In addition, the paper emphasizes the significance of monitoring and modelling techniques, laying the foundations for understanding the nexus complexities and assessing uncertainty. The paper offers an overview of integrated nexus modelling, system analysis and socio-economic modelling, bridging the gap between nexus science and practice. It highlights the role of multifaceted stakeholder engagement methods, policy assessment, and institutional analysis in nexus models. Quantifying the nexus through indicators, and its alignment with the Sustainable Development Goals, EU Green Deal, and EU Blue Deal are also key focal points. Finally, the last part of the paper addresses challenges in existing nexus modelling attempts, advocates for the integration of transdisciplinary information, and presents lessons learned. The paper concludes with recommendations for the future of the WEFE nexus, emphasizing its potential in fostering transformative change toward sustainable resource management and inclusive policymaking. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Analyzing Food Systems to Strengthen Food Security Towards Achieving Sustainable Development Goal 2 (Zero Hunger) and Goal 12 (Responsible Consumption and Production) in Mexico: A Comparison Between Lettuce Growth in Vertical Farms and Outdoor Production Systems(Wiley, 2026-01-27); ; - Some of the metrics are blocked by yourconsent settings
Item type:Publication, A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk(Frontiers Media SA, 2025-11-03) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Development of functional panela cheese enriched with prebiotics and probiotics(2024); Gabriela Mariana Rodríguez-Serrno<jats:p>Food trends show interest in functional foods, which provide health and nutrition. This research is focused on developing a functional Mexican-style panela cheese that incorporates the probiotics Bifidobacterium animalis subsp. lactis, Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772, Lacticaseibacillus rhamnosus GG and 4% inulin as a prebiotic. Yield, and content of lactic acid bacteria (LAB) and CFU of total coliforms were evaluated. Scanning Electron Microscopy was performed to evaluate the incorporation of the bacteria in the matrix. Furthermore, shelf life was established. The cheese yielded 26.6% (w/v), and its microbial content reached 7.12 × 10⁸ CFU/g, exceeding the Mexican Norm NOM 181. Inulin enhanced probiotic growth, and electron microscopy confirmed the successful integration of bacteria within the cheese matrix. Shelf-life studies demonstrated sustained LAB growth above 10⁸ CFU/g for 22 days, though the shelf life was determined to be 13 days under refrigeration at 4 °C due to coliform bacteria detection. Sensory evaluation revealed through just about right within the 60% range where dairy flavor, mouthfeel moisture, creaminess, and adhesiveness; showing that no reformulation should take place. Furthermore, CATA analysis showed that attributes that better described the product were dairy flavor, mouth moisture, fresh milk smell, white color, and smooth texture. The cheese scored 5.03 ± 1.23 on a 7-point acceptance scale and achieved a 69% purchase intention rate. Therefore, a functional cheese product was obtained with LAB and inulin with adequate sensory characteristics.</jats:p>11 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 12 2 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Biopolymers obtained from orange waste based on a decision tree(2020); ; ; ; Denise Ortega-FraustroScopus© Citations 1 51 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Consumer Acceptances Through Facial Expressions of Encapsulated Flavors Based on a Nanotechnology Approach(2018); ; ; Scopus© Citations 2 10 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Scopus© Citations 18 39 2 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Landscape images distance using kullback leibler divergence(2018); ; Gutiérrez, SebastiánScopus© Citations 1 19 1 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 17 2