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Food Research International (Ottawa, Ont.)|February 6, 2019
Physicochemical characterization of an arabinoxylan-rich fraction from brewers' spent grain and its application as a release matrix for caffeineJesús Guadalupe Pérez-Flores, Elizabeth Contreras-López, Araceli Castañeda-Ovando, et al.
Food Chemistry|December 3, 2014
Microextraction method of medium and long chain fatty acids from milkJavier Añorve-Morga, Araceli Castañeda-Ovando, Alberto Cepeda-Saez, et al.
Foods (Basel, Switzerland)|June 28, 2023
ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102Laura Berenice Olvera-Rosales, Emmanuel Pérez-Escalante, Araceli Castañeda-Ovando, et al.
Revista Argentina De Microbiologia|January 23, 2020
Lactobacillus pentosus ABHEAU-05: An in vitro digestion resistant lactic acid bacterium isolated from a traditional fermented Mexican beverageMeyli Claudia Escobar-Ramírez, Judith Jaimez-Ordaz, Valeria Abril Escorza-Iglesias, et al.
Foods (Basel, Switzerland)|July 2, 2021
Impact of the Gut Microbiota Balance on the Health-Disease Relationship: The Importance of Consuming Probiotics and PrebioticsLaura-Berenice Olvera-Rosales, Alma-Elizabeth Cruz-Guerrero, Esther Ramírez-Moreno, et al.
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