67 results on '"Gonzalez-Cordova, A"'
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2. Phenolic compounds profile in extracts of Smilax spp., antioxidant activity, and inhibition of advanced glycation end products
3. Proteolytic, milk-clotting, and stability properties of proteases from Solanum elaeagnifolium fruit
4. Market orientation and cuisine innovation as a driven sensory methodology to develop a sweet potato snack as an added-value food product
5. Optical anisotropy Raman response of polyethylene terephthalate strained thin films
6. Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino
7. Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review
8. Perspectives on influencing aspects for students' acceptance of multimedia materials in training programs
9. Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
10. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits
11. Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?
12. Chapter 9 - Postbiotics: perspectives on innovative applications
13. Invited review: Fermented milk as antihypertensive functional food
14. Invited review: Artisanal Mexican cheeses
15. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese
16. Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract
17. -AMINOBUTYRIC ACID (GABA) PRODUCED BY LACTIC ACID BACTERIA IN FERMENTED FOODS/ACIDO [gamma]-AMINOBUTIRICO (GABA) PRODUCIDO POR BACTERIAS ACIDO LACTICAS EN ALIMENTOS FERMENTADOS/ACIDO [GAMMA]-AMINOBUTIRICO (GABA) PRODUZIDO POR BACTERIAS ACIDO LACTICAS EM ALIMENTOS FERMENTADOS
18. Chapter 9 - Natural inhibitory compounds of advanced glycation end products (AGEs) from the Maillard reaction
19. Postbiotics — when simplification fails to clarify
20. Comparison of the milk-clotting properties of three plant extracts
21. Chapter 10 - Encapsulation of probiotics
22. Immuno-modulating peptides obtained from milk proteins/Péptidos inmunomoduladores derivados de las proteínas de la leche/Peptideos imunomoduladores derivados das proteinas do leite
23. Development of a polymerase chain reaction and capillary gel electrophoresis method for the detection of chicken or turkey meat in heat-treated pork meat mixtures
24. Review: Authentication and traceability of foods from animal origin by polymerase chain reaction-based capillary electrophoresis
25. List of contributors
26. Production of conjugated linoleic acid (CLA) by lactic acid bacteria (LAB) and their beneficial health effect/Producción de acido linoleico conjugado (ALC) por bacterias acido lácticas (BAL) y su efecto benéfico para la salud/Producao de acido linoleico conjugado (ALC) por bacterias acido-lacticas (BAL) e seu efeito benefico para a saude
27. Blue Market: A Reproduction of the Industrial Environment in the Classroom (RAIS) Experience
28. Traceability of bovine meat: concepts, technological aspects and perspectives for Mexico/Trazabilidad de la carne de bovino: conceptos, aspectos tecnológicos y perspectivas para México/Tracabilidade da carne de bovino: conceitos, aspectos tecnologicos e perspectivas para o Mexico
29. Tetrameric copper(II) metallocyclic complex bearing an amino acid derived Schiff base ligand: Structure, catalytic and antioxidant activities
30. Contributors
31. Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases
32. Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases
33. Potential Use of Food Protein-Derived Peptides in the Treatment of Inflammatory Diseases
34. CHARACTERIZATION OF THE MICROFLORA ISOLATED FROM QUESO FRESCO MADE FROM RAW AND PASTEURIZED MILK
35. Immunochemical detection of fraudulent adulteration of pork chorizo (sausage) with soy protein
36. SCREENING AND CONFIRMATORY DETERMINATION OF CLENBUTEROL RESIDUES IN BOVINE MEAT MARKETED IN THE NORTHWEST OF MEXICO MONITOREO Y CONFIRMACION DE LA PRESENCIA DE RESIDUOS DE CLENBUTEROL EN CARNE DE BOVINO COMERCIALIZADA EN EL NOROESTE DE MEXICO
37. Blue Market: A Reproduction of the Industrial Environment in the Classroom (RAIS) Experience
38. Qualitative Method by Points Applied to Determine the Localization of Housing of Social Interest - Case of Estudio Cuenca, Ecuador
39. Characterization of Queso Fresco cheeses manufactured in Mexico and the United States.
40. Characterization of the indigenous microflora present in commercial Queso Fresco from Mexico.
41. DESARROLLO, CARACTERIZACIÓN Y EVALUACIÓN in vitro DE UNA BEBIDA FUNCIONAL A BASE DE EXTRACTOS OPTIMIZADOS DE JAMAICA Y TÉ VERDE
42. SELECCIÓN DE BACTERIAS ÁCIDO LÁCTICAS NATIVAS PRODUCTORAS DE ÁCIDO γ-AMINOBUTÍRICO AISLADAS A PARTIR DE QUESOS ARTESANALES MEXICANOS
43. IMPLEMENTACIÓN Y VERIFICACIÓN DE UN SISTEMA DE TRAZABILIDAD MOLECULAR PARA CARNE DE BOVINO DE EXPORTACIÓN
44. DETECCIÓN DE ADULTERACIÓN DE CARNE CRUDA Y PROCESADA TÉRMICAMENTE MEDIANTE UN PROTOCOLO ANALÍTICO POR qPCR MÚLTIPLE
45. ACTIVIDAD INHIBIDORA DE LA ENZIMA CONVERTIDORA DE ANGIOTENSINA DE LECHES FERMENTADAS CON Lactococcus lactis EN UN MODELO DE DIGESTIÓN in vitro'
46. DESARROLLO DE UN PROTOCOLO ANALÍTICO PARA LA DETECCIÓN Y CUANTIFICACIÓN DE CERDO Y PAVO EN JAMONES MEDIANTE qPCR
47. ESTUDIO DEL EFECTO ANTIINFLAMATORIO DE LECHES FERMENTADAS CON BACTERIAS ÁCIDO LÁCTICAS POTENCIALMENTE PROBIÓTICAS Y PRODUCTORAS DE ÁCIDO LINOLEICO CONJUGADO EN RATAS ESTIMULADAS CON UNA ENDOTOXINA
48. DIVERSIDAD Y DINÁMICA DE LAS POBLACIONES MICROBIANAS DURANTE LA MANUFACTURA Y ALMACENAMIENTO DEL QUESO CHIHUAHUA
49. EFECTO ANTIOBESOGÉNICO ASOCIADO AL CONSUMO DE LECHES FERMENTADAS CON BACTERIAS ÁCIDO LÁCTICAS POTENCIALMENTE PROBIÓTICAS
50. DINÁMICA POBLACIONAL DE LA MICROBIOTA DEL QUESO DE PORO DE BALANCÁN DURANTE SU PROCESO DE FABRICACIÓN ARTESANAL
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