253 results on '"González-Córdova, Aarón F."'
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2. Probiotic Potential of Bacteria Isolated from Huauzontle (Chenopodium berlandieri spp. Nuttalliae) and Multifunctional Properties of Their Intracellular Contents
3. Safety Assessment of the Potential Probiotic Bacterium Limosilactobacillus fermentum J23 Using the Mexican Fruit Fly (Anastrepha ludens Loew, Diptera: Tephritidae) as a Novel In Vivo Model
4. List of contributors
5. Use of Peel and Seed of Tropical Fruits Processed Through Flash Vacuum Expansion
6. Potential probiotic lactobacilli strains isolated from artisanal Mexican Cocido cheese: evidence-based biosafety and probiotic action-related traits on in vitro tests
7. Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review
8. Proteolytic, milk-clotting, and stability properties of proteases from Solanum elaeagnifolium fruit
9. Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects
10. Peptides, Exopolysaccharides, and Short-Chain Fatty Acids from Fermented Milk and Perspectives on Inflammatory Bowel Diseases
11. Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino
12. Immunomodulating Activity
13. Dynamics of potential antihypertensive and antidiabetogenic activities during artisanal fermentation of three varieties of Mexican cocoa beans (Theobroma cacao L.)
14. Insights into Health-Promoting Components in Cheese beyond Bioactive Peptides
15. Genome-Based in silico Evaluation of the Biosafety and Probiotic Traits of Limosilactobacillus fermentum J23 Isolated from Artisanal Mexican Cheese
16. Protective Effect of Lacticaseibacillus casei CRL 431 Postbiotics on Mitochondrial Function and Oxidative Status in Rats with Aflatoxin B1–Induced Oxidative Stress
17. Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage
18. Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits
19. Caracterización del lactosuero y requesón proveniente del proceso de elaboración de queso cocido (asadero) región Sonora
20. Postbiotics — when simplification fails to clarify
21. Screening of lactobacilli strains isolated from artisanal Poro de Tabasco cheese for their ability to biosynthesise conjugated linoleic acid under simulated gastrointestinal conditions
22. Hypocholesterolemic Effect of Milks Fermented with Specific Strains of Lactococcus lactis in Hypercholesterolemic Sprague–Dawley Rats
23. Postbiotics and paraprobiotics: A review of current evidence and emerging trends
24. Chapter 9 - Postbiotics: perspectives on innovative applications
25. Panorama de la industria láctea en México
26. Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review.
27. Propiedades antioxidantes y antiinflamatorias de huauzontle (Chenopodium berlandieri subsp. nuttalliae, Chenopodiaceae) fermentado por Lactiplantibacillus plantarum Lp22
28. Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds
29. Novel Peptides in Fermented Milk with Specific Lactobacillus Strains Potential Antiobesity Effect: In Vitro and in Silico Analysis
30. Invited review: Artisanal Mexican cheeses
31. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese
32. Impact of Fruit Dietary Fibers and Polyphenols on Modulation of the Human Gut Microbiota
33. Safety Assessment of the Potential Probiotic Bacterium Limosilactobacillus fermentum J23 Using the Mexican Fruit Fly (Anastrepha ludens Loew, Diptera: Tephritidae) as a Novel In Vivo Model
34. Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal
35. Development of a Functional Fermented Milk by Using Single or Multistrain Potential Probiotic Cultures
36. Chapter 9 - Natural inhibitory compounds of advanced glycation end products (AGEs) from the Maillard reaction
37. Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review
38. Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures
39. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides:in vitroandex vivostudies
40. Comparison of the milk-clotting properties of three plant extracts
41. Bacteriocinas de bacterias acido lacticas: mecanismos de accion y actividad antimicrobiana contra patogenos en quesos
42. Influence of Probiotics on the Animal Gut Microbiota and Their Impact on the Bioavailability of Toxic Agents: An Opinion Paper
43. Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal.
44. Chapter 10 - Encapsulation of probiotics
45. Insects as an Alternative Protein Source
46. Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae)
47. In vitro and in silico evaluation of multifunctional properties of bioactive synthetic peptides identified in milk fermented with Lactococcus lactis NRRL B-50571 and NRRL B-50572
48. 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
49. Review: Authentication and traceability of foods from animal origin by polymerase chain reaction-based capillary electrophoresis
50. Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification
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