M. G. Alanís-Guzmán

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Edith Espinosa-Páez, C. Hernández-Luna, M. G. Alanís-Guzmán, 2017, Molecules.

Effects of Soybean Fortification on Protein Quality of Tortilla-Based Diets Produced from Regular and Quality Protein Maize

M. G. Alanís-Guzmán, Carlos A Amaya-Guerra, S. S. Saldívar, 2004, Plant foods for human nutrition.

Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple (Ananas comosus)

M. G. Alanís-Guzmán, N. Heredia, S. García, 2017 .

Antifungal properties of essential oil of mexican oregano (Lippia berlandieri)against Fusarium oxysporum f. sp. lycopersici

M. G. Alanís-Guzmán, Carlos A Amaya-Guerra, C. Rivas-Morales, 2010 .

Chemical, nutritional and functional characterization of proteins extracted from wild mustard (Brassica campestris, Brassicaceae) seeds from Nuevo Leon, Mexico

M. G. Alanís-Guzmán, R. Maiti, P. Wesche-Ebeling, 1995, Economic Botany.

Ebony (Phitecellobium flexicaule Benth) and proteins fractionation, solubilization, characterization and production of an isolate.

M. G. Alanís-Guzmán, S. Serna-Saldívar, Mario R González-Quijada, 2003, Archivos latinoamericanos de nutricion.

A new rapid fluorogenic method for measuring bacteriocin activity.

M. G. Alanís-Guzmán, D. Bideshi, J. E. Barboza-Corona, 2007, Journal of microbiological methods.

Soyabean fortification and enrichment of regular and quality protein maize tortillas affects brain development and maze performance of rats

M. G. Alanís-Guzmán, S. S. Serna Saldívar, C. Amaya-Guerra, 2006, British Journal of Nutrition.