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
45 results
Now showing 1 - 10 of 45
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Item type:Publication, Effects of sourdough and yeast fermented breads consumption on glycaemia in healthy populations: a systematic review(Frontiers Media SA, 2026-08-04); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 19 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Urban garden project: improvement food sovereignty and socio-emotional skills in a Aguascalientes Mexico vulnerable neighborhood(Forum XXI, 2025-02-12); ; 17 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 2 15 - Some of the metrics are blocked by yourconsent settings
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.18 57 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical and Sensory Characteristics of Sausages Made with Grasshopper (Sphenarium purpurascens) Flour(2022); 1 5Scopus© Citations 49 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Physicochemical and techno-functional characterization of soluble proteins extracted by ultrasound from the cricket Acheta domesticus(Elsevier Ltd, 2024); Yenizey M. Alvarez-CisnerosThe growing interest in using insects for human consumption is due to their numerous benefits. Insects offer efficient protein generation, rapid growth rates, and high nutritional value. The objective of this work was to evaluate the physicochemical and techno-functional properties of the different soluble protein fractions of the cricket Acheta domesticus using various methods: grinding (CF), defatting (DCF), alkalinization (SPA), and ultrasound-assisted extraction (SPS). CF, DCF, SPA, and SPS were used as extenders in food models and compared with a control group prepared with meat and a commercial soy protein (SPI). Defatting increased the protein content (52 %) in CF, improving digestibility, while the SPS extraction method improved solid recovery (40.46 %), protein recovery (41.94 %), total protein content (53.85 %), and digestibility (53.7 %) compared to SPA. Proteins exhibited pH-dependent solubility, with higher solubility at pH 12–13 and an isoelectric point of 4.5. In techno-functional properties, SPS had the highest water/oil retention capacity (2.8 g/g, 3.49 g/g), foam formation (386.66 %), and emulsifying stability (32.96 m2/g). CF showed no foam formation, although defatting (DCF) improved foam formation (8.33 %) and emulsifying stability (6.23 m2/g). Heat coagulation was higher for CF and DCF (30.58 % and 30.33 % respectively). All meat models with SPA and SPS showed high elasticity and cohesiveness but low hardness, gumminess, and chewiness. The model prepared with 15 % SPS reduced cooking losses (0.91 %) and total expressible fluid separation (1 %), improved water retention capacity (83.02 %), and increased total soluble protein content (5.32 mg/mL). The ultrasound-assisted extraction method proved to be an efficient way to obtain soluble proteins from Acheta domesticus with techno-functional properties suitable for use as a food additive or meat extender. © 2024 The Authors14 18 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender(2022); Yenizey Merit Alvarez-Cisneros1 5Scopus© Citations 26 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Tostadas (Crispy Corn Tortillas) Enriched with Acheta domesticus: Physicochemical and Sensory Evaluation(MDPI AG, 2026-02-28); Martínez-Arellano, Isadora17 - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Efficacy of fermented foods for the prevention and treatment of bacterial vaginosis and vulvovaginal candidiasis(Frontiers Media SA, 2025-11-21)16