has been cited by the following article(s):
[1]
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High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese
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Food …,
2022 |
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[2]
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Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses
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Toalá, MJ Torres-Llanez… - Journal of Food Science …,
2022 |
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[3]
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Enhancing enzymatic hydrolysis of food proteins and-production of bioactive peptides using high hydrostatic pressure technology
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Trends in Food Science & Technology,
2018 |
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[4]
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Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption
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Journal of Dairy Science,
2018 |
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[5]
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Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein
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Food Chemistry,
2017 |
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[6]
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Seaweeds: a nutraceutical and health food
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Seaweed Sustainability,
2015 |
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[7]
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DETERMINACIÓN DE LA CAPACIDAD ANTIOXIDANTE DE PÉPTIDOS BIOACTIVOS AISLADOS DE QUESO CREMA DE CHIAPAS
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2014 |
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[1]
|
High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese
Food Microbiology,
2022
DOI:10.1016/j.fm.2022.104007
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|
|
[2]
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Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses
Journal of Food Science and Technology,
2022
DOI:10.1007/s13197-021-05291-2
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|
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[3]
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High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese
Food Microbiology,
2022
DOI:10.1016/j.fm.2022.104007
|
|
|
[4]
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Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption
Journal of Dairy Science,
2018
DOI:10.3168/jds.2017-13465
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|
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[5]
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Enhancing enzymatic hydrolysis of food proteins and production of bioactive peptides using high hydrostatic pressure technology
Trends in Food Science & Technology,
2018
DOI:10.1016/j.tifs.2018.08.013
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[6]
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Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein
Food Chemistry,
2017
DOI:10.1016/j.foodchem.2016.10.088
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[7]
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Seaweed Sustainability
2015
DOI:10.1016/B978-0-12-418697-2.00014-3
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