254 results on '"González-Córdova, Aarón F."'
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52. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies.
53. In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains
54. Using a COI mini‐barcode and real‐time PCR (qPCR) for sea turtle identification in processed food
55. Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk
56. Invited review: Potential antiobesity effect of fermented dairy products
57. Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms
58. Invited review: Effect of antihypertensive fermented milks on gut microbiota
59. A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products
60. Evaluation of acrylamide‐removing properties of bacterial consortia under simulated gastrointestinal conditions
61. Genomics-based approaches to identify and predict the health-promoting and safety activities of promising probiotic strains – A probiogenomics review
62. Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing
63. An insight to fermented edible insects: A global perspective and prospective
64. Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases
65. Effect of the intracellular content from Lactobacillus casei CRL-431 on the antioxidant properties of breast milk: Randomized double-blind controlled trial
66. Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process
67. Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity
68. Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains
69. Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk
70. Latest Advances in the Chemical and Flavor Characterization of Mexican Distilled Beverages: Tequila, Mezcal, Bacanora, and Sotol
71. Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate.
72. Protective Effect of Lacticaseibacillus casei CRL 431 Postbiotics on Mitochondrial Function and Oxidative Status in Rats with Aflatoxin B1–Induced Oxidative Stress.
73. Tetrameric copper(II) metallocyclic complex bearing an amino acid derived Schiff base ligand: Structure, catalytic and antioxidant activities
74. Screening of fermented milks with Lactococcus and Lactobacillus strains isolated from artisanal Mexican cheeses by the evaluation of the in vitro inhibition of enzymes associated to neurodegeneration.
75. Contributors
76. In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis
77. Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study
78. Evaluación de la capacidad de inhibición de hemólisis oxidativa y actividad antimicrobiana de fracciones peptídicas obtenidas de la hidrólisis de proteínas de huevo, leche y soya usando proteasas extraídas de Bromelia pinguin y Bromelia karatas
79. Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption
80. Randomized double-blind controlled clinical trial of the blood pressure–lowering effect of fermented milk with Lactococcus lactis: A pilot study
81. Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese
82. Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality
83. Immunomodulation by hydrolysates and peptides derived from milk proteins
84. Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing
85. Safety of milk-derived bioactive peptides
86. Food-derived immunomodulatory peptides
87. Mechanistic Pathways Underlying the Antihypertensive Effect of Fermented Milk with Lactococcus lactis NRRL B-50571 in Spontaneously Hypertensive Rats.
88. Immunomodulation by hydrolysates and peptides derived from milk proteins.
89. Antioxidant capacity of egg, milk and soy protein hydrolysates and biopeptides produced by Bromelia pinguin and Bromelia karatas-derived proteases.
90. The effects of consuming probiotic-fermented milk on the immune system: A review of scientific evidence
91. Soy detection in canned tuna by PCR and capillary electrophoresis
92. Safety of milk-derived bioactive peptides.
93. Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats.
94. Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties
95. A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products
96. Capillary electrophoresis for the analysis of contaminants in emerging food safety issues and food traceability
97. Capillary electrophoresis for bovine and ostrich meat characterisation
98. Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems
99. CE: A useful analytical tool for the characterization of Maillard reaction products in foods
100. Caillary electrophoresis for the analysis of meat authenticity
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