Instituto Tecnológico Superior de Teziutlán | Mexico
Author Profile
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Early Academic Pursuits 📚
Dr. Mayra Nicolás García began her academic journey with a Bachelor’s Degree in Biochemical Engineering with a specialty in Food from the Tuxtepec Technological Institute (2008-2012). Her interest in food science led her to pursue a Master's Degree in Food Science at the same institution. Her thesis focused on the physicochemical characterization and sensory evaluation of vanilla extracts, guided by Dr. Araceli Pérez Silva. She furthered her studies with a Doctorate in Food Sciences from the National School of Biological Sciences, National Polytechnic Institute (2017-2021), where she explored the aromatic characteristics of vanilla fruit.
Professional Endeavors 🔬
Dr. Nicolás García's professional career is marked by significant contributions to food science and engineering. She has worked at various institutions, including the Tecnológico de Estudios Superiores de San Felipe del Progreso and the Tuxtepec Technological Institute. Her roles have encompassed teaching, research, and project management. Her research stay at CIRAD-Université de La Réunion and her participation in multiple research projects have enhanced her expertise in food science, particularly in the extraction and characterization of bioactive compounds.
Contributions and Research Focus 🔍
Dr. Nicolás García's research focuses on the extraction and analysis of bioactive compounds from various food sources, including vanilla and mango. Her work involves the use of advanced chromatographic techniques to identify and quantify bioactive compounds and assess their functional properties. She has published extensively on topics such as the micromechanical analysis of food structures, the impact of post-harvest storage on food quality, and the valorization of agro-industrial waste. Her research also delves into the functional and nutraceutical properties of foods, with a keen interest in improving food safety and quality.
Accolades and Recognition 🏅
Dr. Nicolás García has received recognition for her contributions to food science and technology. She holds a Level I position in the National System of Researchers (SNII) and has been involved in various funded research projects. Her work has been acknowledged through multiple publications in high-impact journals and book chapters. She has also been active in scientific dissemination, contributing to the advancement of food science through both research and teaching.
Impact and Influence 🌟
Dr. Nicolás García's impact extends beyond her research contributions. Her work on the characterization of bioactive compounds and the evaluation of food quality has influenced practices in food processing and safety. Her involvement in academic programs and research projects has helped shape the curriculum and research focus at her institutions. Her contributions to the field of food science and engineering continue to inspire and guide future research and development in the industry.
Legacy and Future Contributions 🔮
As Dr. Nicolás García advances in her career, her focus on bioactive compounds and food safety remains pivotal. Her future contributions are likely to further enhance the understanding and application of functional foods and the management of food resources. Her ongoing projects and research are expected to continue impacting the field of food science, fostering innovations that address global challenges in food safety and quality.
Publications 📚
- 📝 Effect of post-harvest storage on the chemical and microstructural characteristics of the common bean (Phaseolus vulgaris L.)
Authors: Nicolás-García, M., Perucini-Avendaño, M., Perea-Flores, M.D.J., Camacho-Díaz, B.H., Dávila-Ortiz, G.
Journal: Food Chemistry
Year: 2024
- 📝 Effect of cooking on structural changes in the common black bean (Phaseolus vulgaris var. Jamapa)
Authors: Perucini-Avendaño, M., Arzate-Vázquez, I., Perea-Flores, M.D.J., Nicolás-García, M., Dávila-Ortiz, G.
Journal: Heliyon
Year: 2024
- 📝 Nanosuspensions as carriers of active ingredients: Chemical composition, development methods, and their biological activities
Authors: Aguilar-Hernández, G., López-Romero, B.A., Nicolás-García, M., García-Galindo, H.S., Montalvo-González, E.
Journal: Food Research International
Year: 2023
- 📝 Phenolic Compounds in Agro-Industrial Waste of Mango Fruit: Impact on Health and Prebiotic Effect – a Review
Authors: Nicolás-García, M., Borrás-Enríquez, A.J., González-Escobar, J.L., Pérez-Pérez, V., Sánchez-Becerril, M.
Journal: Polish Journal of Food and Nutrition Sciences
Year: 2023
- 📝 Phenolic compounds profile by UPLC-ESI-MS in black beans and its distribution in the seed coat during storage
Authors: Nicolás-García, M., Perucini-Avendaño, M., Arrieta-Báez, D., Beatriz Gómez-Patiño, M., Dávila-Ortiz, G.
Journal: Food Chemistry
Year: 2022