A. González-Córdova

发表

Molecular traceability of beef from synthetic Mexican bovine breeds.

R. Rodríguez-Ramirez, A. Arana, L. Alfonso, 2011, Genetics and molecular research : GMR.

A Capillary Electrophoresis Method for the Determination of Hydroxyproline as a Collagen Content Index in Meat Products

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2012, Food Analytical Methods.

Bioactive peptides produced by engineered probiotics and other food-grade bacteria: A review

A. González-Córdova, A. Peredo-Lovillo, H. E. Romero-Luna, 2021, Food chemistry: X.

Occurrence and factors associated with the presence of aflatoxin M1 in breast milk samples of nursing mothers in central Mexico

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2016 .

Tequila volatile characterization and ethyl ester determination by solid phase microextraction gas chromatography/mass spectrometry analysis.

A. González-Córdova, B. Vallejo‐Cordoba, María del Carmen Estrada-Montoya, 2004, Journal of agricultural and food chemistry.

Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese.

A. González-Córdova, B. Vallejo‐Cordoba, E. Acedo-Félix, 2015, Journal of dairy science.

Effect of Milk Fermented with Lactobacillus fermentum on the Inflammatory Response in Mice

A. Wall-Medrano, H. Astiazarán-García, A. González-Córdova, 2018, Nutrients.

Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents - a review.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2020, Critical reviews in food science and nutrition.

In vitro reduced availability of aflatoxin B1 and acrylamide by bonding interactions with teichoic acids from lactobacillus strains

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2015 .

In Silico Prediction and In Vitro Assessment of Multifunctional Properties of Postbiotics Obtained From Two Probiotic Bacteria

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2019, Probiotics and Antimicrobial Proteins.

Effect of oral supplementation of Lactobacillus reuteri in reduction of intestinal absorption of aflatoxin B1 in rats

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2011, Journal of basic microbiology.

Safety of milk‐derived bioactive peptides

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2017 .

Influence of Probiotics on the Animal Gut Microbiota and Their Impact on the Bioavailability of Toxic Agents: An Opinion Paper

M. Martínez‐Porchas, A. González-Córdova, A. Hernández-Mendoza, 2022, Frontiers in Nutrition.

Potential role of natural bioactive peptides for development of cosmeceutical skin products

A. González-Córdova, B. Vallejo‐Cordoba, J. E. Aguilar-Toalá, 2019, Peptides.

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

S. Sáyago-Ayerdi, B. Gómez‐Gil, A. González-Córdova, 2021 .

Evaluation of acrylamide-removing properties of two Lactobacillus strains under simulated gastrointestinal conditions using a dynamic system.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2016, Microbiological research.

Modulatory Effect of the Intracellular Content of Lactobacillus casei CRL 431 Against the Aflatoxin B1-Induced Oxidative Stress in Rats

H. García, H. Astiazarán-García, A. González-Córdova, 2018, Probiotics and Antimicrobial Proteins.

Hypotensive and heart rate-lowering effects in rats receiving milk fermented by specific Lactococcus lactis strains

H. Astiazarán-García, A. González-Córdova, B. Vallejo‐Cordoba, 2012, British Journal of Nutrition.

Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses

A. González-Córdova, B. Vallejo‐Cordoba, J. E. Aguilar-Toalá, 2021, Journal of Food Science and Technology.

Research opportunities: Traditional fermented beverages in Mexico. Cultural, microbiological, chemical, and functional aspects.

A. González-Córdova, L. García‐ortega, V. Ramírez, 2021, Food research international.

Food-grade lactic acid bacteria and probiotics as a potential protective tool against erythrotoxic dietary xenobiotics

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2021, Trends in Food Science & Technology.

Protective Effect of the Intracellular Content from Potential Probiotic Bacteria against Oxidative Damage Induced by Acrylamide in Human Erythrocytes

A. González-Córdova, B. Vallejo‐Cordoba, J. E. Aguilar-Toalá, 2020, Probiotics and Antimicrobial Proteins.

CHARACTERIZATION OF THE MICROFLORA ISOLATED FROM QUESO FRESCO MADE FROM RAW AND PASTEURIZED MILK

A. González-Córdova, B. Vallejo‐Cordoba, G. A. Somkuti, 2008 .

The effects of consuming probiotic‐fermented milk on the immune system: A review of scientific evidence

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2015 .

Postbiotics: An evolving term within the functional foods field

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2018 .

Using a COI mini‐barcode and real‐time PCR (qPCR) for sea turtle identification in processed food

R. Rodríguez-Ramirez, A. González-Córdova, M. Reyes‐López, 2021, Journal of Food Processing and Preservation.

Peptides, Exopolysaccharides, and Short-Chain Fatty Acids from Fermented Milk and Perspectives on Inflammatory Bowel Diseases

A. Wall-Medrano, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Digestive Diseases and Sciences.

Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk

A. Wall-Medrano, A. González-Córdova, B. Vallejo‐Cordoba, 2021 .

Bromelia karatas and Bromelia pinguin: sources of plant proteases used for obtaining antioxidant hydrolysates from chicken and fish by-products

E. Montalvo-González, A. González-Córdova, B. Vallejo‐Cordoba, 2020, Applied Biological Chemistry.

Effect of the intracellular content from Lactobacillus casei CRL-431 on the antioxidant properties of breast milk: Randomized double-blind controlled trial

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2020 .

Antioxidant and chelating capacity of Maillard reaction products in amino acid-sugar model systems: applications for food processing.

J. López‐Cervantes, D. Sánchez‐Machado, R. Rodríguez-Ramirez, 2017, Journal of the science of food and agriculture.

Soy detection in canned tuna by PCR and capillary electrophoresis

R. Rodríguez-Ramirez, A. González-Córdova, B. Vallejo‐Cordoba, 2015 .

Invited review: Effect of antihypertensive fermented milks on gut microbiota.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2021, Journal of dairy science.

α‐Ketoglutarate biosynthesis in wild and industrial strains of Lactococcus lactis

N. Gutiérrez‐Méndez, A. González-Córdova, B. Vallejo‐Cordoba, 2008, Letters in applied microbiology.

Milk Fermented with Lactobacillus fermentum Ameliorates Indomethacin-Induced Intestinal Inflammation: An Exploratory Study

A. Wall-Medrano, A. González-Córdova, B. Vallejo‐Cordoba, 2019, Nutrients.

Randomized double-blind controlled clinical trial of the blood pressure– lowering effect of fermented milk with Lactococcus lactis : A pilot study 1,2

H. Astiazarán-García, A. González-Córdova, B. Vallejo‐Cordoba, 2018 .

Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese

A. González-Córdova, B. Vallejo‐Cordoba, V. Mata-Haro, 2018 .

Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains.

A. González-Córdova, B. Vallejo‐Cordoba, R. Troncoso-Rojas, 2010, Journal of dairy science.

In vivo assessment of the potential protective effect of Lactobacillus casei Shirota against aflatoxin B1

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2010 .

Invited review: Potential antiobesity effect of fermented dairy products.

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2021, Journal of dairy science.

Phytate-degrading activity of probiotic bacteria exposed to simulated gastrointestinal fluids

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2016 .

Invited review: Fermented milk as antihypertensive functional food.

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2016, Journal of dairy science.

Invited review: Artisanal Mexican cheeses.

A. González-Córdova, B. Vallejo‐Cordoba, Á. M. Ortiz-Estrada, 2016, Journal of dairy science.

Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2020 .

Encapsulation of probiotics

A. Wall-Medrano, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Probiotics.

Sour orange Citrus aurantium L. flowers: A new vegetable source of milk-clotting proteases

A. González-Córdova, B. Vallejo‐Cordoba, J. C. Ramírez-Suárez, 2013 .

Protective role of lactic acid bacteria and yeasts as dietary carcinogen-binding agents – a review

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2022 .

Antioxidant and antimicrobial activity of commercial propolis extract in beef patties.

A. González-Córdova, A. Sánchez-Escalante, E. Acedo-Félix, 2014, Journal of food science.

Poro de Tabasco cheese: Chemical composition and microbiological quality during its artisanal manufacturing process.

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2020, Journal of dairy science.

CE: A useful analytical tool for the characterization of Maillard reaction products in foods

A. González-Córdova, B. Vallejo‐Cordoba, A. F. González-Córdova, 2007, Electrophoresis.

Genetic polimorphism of β-lactoglobulin in cow's milk of Holstein and tropical milking criollo

A. González-Córdova, B. Vallejo‐Cordoba, Pablo Díaz-Rivera, 2010 .

Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2017, Journal of dairy science.

Tetrameric copper(II) metallocyclic complex bearing an amino acid derived Schiff base ligand: Structure, catalytic and antioxidant activities

R. Sotelo-Mundo, A. González-Córdova, B. Vallejo‐Cordoba, 2018, Inorganic Chemistry Communications.

Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

S. Sáyago-Ayerdi, A. González-Córdova, B. Vallejo‐Cordoba, 2021, Foods.

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

S. Sáyago-Ayerdi, G. González-Aguilar, A. González-Córdova, 2020, Annals of Microbiology.

Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption.

Belinda Vallejo-Cordoba, Aarón F González-Córdova, A. González-Córdova, 2018, Journal of dairy science.

In Vitro Antithrombotic and Hypocholesterolemic Activities of Milk Fermented with Specific Strains of Lactococcus lactis

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2019, Nutrients.

Immunomodulation by hydrolysates and peptides derived from milk proteins

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2018 .

Food-derived immunomodulatory peptides.

A. González-Córdova, B. Vallejo‐Cordoba, V. Mata-Haro, 2016, Journal of the science of food and agriculture.

Traditional non-distilled fermented beverages from Mexico to based on maize: An approach to Tejuino beverage

S. Sáyago-Ayerdi, A. González-Córdova, B. Vallejo‐Cordoba, 2021 .

Mechanistic Pathways Underlying the Antihypertensive Effect of Fermented Milk with Lactococcus lactis NRRL B-50571 in Spontaneously Hypertensive Rats

H. Astiazarán-García, A. González-Córdova, B. Vallejo‐Cordoba, 2018, Nutrients.

Gut metabolites produced during in vitro colonic fermentation of the indigestible fraction of a maize-based traditional Mexican fermented beverage, Tejuino

E. Montalvo-González, S. Sáyago-Ayerdi, V. Ruíz-Valdiviezo, 2022, Food chemistry. Molecular sciences.

Review: Authentication and traceability of foods from animal origin by polymerase chain reaction-based capillary electrophoresis.

R. Rodríguez-Ramirez, A. González-Córdova, B. Vallejo‐Cordoba, 2011, Analytica chimica acta.

Capillary electrophoresis for bovine and ostrich meat characterisation

R. Rodríguez-Ramirez, A. González-Córdova, B. Vallejo‐Cordoba, 2010 .

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains.

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2019, Journal of dairy science.

Fiber and phenolic compounds contribution to the hepatoprotective effects of mango diets in rats fed high cholesterol/sodium cholate

A. Wall-Medrano, G. González-Aguilar, A. González-Córdova, 2019, Phytotherapy research : PTR.

Evaluation of aroma generation of Lactococcus lactis with an electronic nose and sensory analysis.

G. Nevárez-Moorillón, N. Gutiérrez‐Méndez, B. Rivera-Chavira, 2008, Journal of dairy science.

Impact of Fruit Dietary Fibers and Polyphenols on Modulation of the Human Gut Microbiota

G. González-Aguilar, A. González-Córdova, A. Sauceda, 2017 .

Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms.

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2021, Journal of dairy science.

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.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Probiotics and antimicrobial proteins.

Postbiotics and paraprobiotics: A review of current evidence and emerging trends.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2020, Advances in food and nutrition research.

An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL-431

H. García, G. González-Aguilar, A. González-Córdova, 2019, LWT.

Genomics-based approaches to identify and predict the health-promoting and safety activities of promising probiotic strains – A probiogenomics review

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2021 .

An insight to fermented edible insects: A global perspective and prospective.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2020, Food research international.

Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Probiotics and Antimicrobial Proteins.

Postbiotics — when simplification fails to clarify

E. Elinav, H. Sokol, L. Morelli, 2021, Nature Reviews Gastroenterology & Hepatology.

Effect of β-lactoglobulin A and B whey protein variants on cheese yield potential of a model milk system.

A. González-Córdova, B. Vallejo‐Cordoba, J. Piloni-Martini, 2013, Journal of dairy science.

Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains.

H. Astiazarán-García, A. González-Córdova, B. Vallejo‐Cordoba, 2013, Journal of dairy science.

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

M. Martínez‐Porchas, A. González-Córdova, B. Vallejo‐Cordoba, 2020, Fermentation.

Capillary electrophoresis for the analysis of contaminants in emerging food safety issues and food traceability

A. González-Córdova, B. Vallejo‐Cordoba, Belinda Vallejo‐Cordoba, 2010, Electrophoresis.

New capillary electrophoresis method for the determination of furosine in dairy products.

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2004, Journal of agricultural and food chemistry.

Production of whey protein hydrolysates with angiotensin-converting enzyme-inhibitory activity using three new sources of plant proteases

A. González-Córdova, B. Vallejo‐Cordoba, J. C. Ramírez-Suárez, 2020 .

Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2012, Journal of dairy science.

Technologies for the Use and Consumption of Sweet Potato Leaves and Their Bioactive Compounds

J. Domínguez-Soberanes, A. González-Córdova, L. López-Martínez, 2023, ACS Food Science & Technology.

Effect of beta-lactoglobulin A and B whey protein variants on the rennet-induced gelation of skim milk gels in a model reconstituted skim milk system.

F. Goycoolea, A. González-Córdova, B. Vallejo‐Cordoba, 2007, Journal of dairy science.

Development of a Functional Fermented Milk by Using Single or Multistrain Potential Probiotic Cultures

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2022, ACS Food Science & Technology.

Determination of AFB1 in clear lager beer samples from Mexico and the possible correlation between physicochemical parameters and AFB1 levels

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2019, Journal of Consumer Protection and Food Safety.

Capillary electrophoresis for the analysis of meat authenticity.

Belinda Vallejo-Cordoba, Aarón F González-Córdova, Miguel A Mazorra-Manzano, 2005, Journal of separation science.

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.

G. Nevárez-Moorillón, N. Gutiérrez‐Méndez, B. Rivera-Chavira, 2010, Canadian journal of microbiology.

Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Foods.

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.

R. Rodríguez-Ramirez, A. González-Córdova, B. Vallejo‐Cordoba, 2011, Analytica chimica acta.

Screening of Lactobacillus strains for their ability to produce conjugated linoleic acid in milk and to adhere to the intestinal tract.

H. García, H. Astiazarán-García, A. González-Córdova, 2015, Journal of dairy science.

Lipidomic and Antioxidant Response to Grape Seed, Corn and Coconut Oils in Healthy Wistar Rats

J. A. López-Díaz, A. Wall-Medrano, G. González-Aguilar, 2017, Nutrients.

Milk Fermented by Specific Lactobacillus Strains Regulates the Serum Levels of IL-6, TNF-α and IL-10 Cytokines in a LPS-Stimulated Murine Model

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2018, Nutrients.

Characterization of the natural microflora of artisanal Mexican Fresco cheese

A. González-Córdova, B. Vallejo‐Cordoba, M. Díaz-Cinco, 2006 .

Quantitative determination of short-chain free fatty acids in milk using solid-phase microextraction and gas chromatography.

A. González-Córdova, B. Vallejo‐Cordoba, A. F. González-Córdova, 2001, Journal of agricultural and food chemistry.

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2017, Journal of the science of food and agriculture.

IN VITRO STUDY OF THE POTENTIAL PROTECTIVE ROLE OF LACTOBACILLUS STRAINS BY ACRYLAMIDE BINDING

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2014 .

Comparison of the milk-clotting properties of three plant extracts.

A. González-Córdova, B. Vallejo‐Cordoba, M. E. Lugo-Sanchez, 2013, Food chemistry.

Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese.

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2011, Journal of dairy science.

Protective Effect of Lacticaseibacillus casei CRL 431 Postbiotics on Mitochondrial Function and Oxidative Status in Rats with Aflatoxin B1–Induced Oxidative Stress

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2021, Probiotics and Antimicrobial Proteins.

In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with Lactococcus lactis Strains

A. González-Córdova, B. Vallejo‐Cordoba, A. Liceaga, 2021, Fermentation.

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2019, Foods.

Randomized double-blind controlled clinical trial of the blood pressure-lowering effect of fermented milk with Lactococcus lactis: A pilot study.

H. Astiazarán-García, A. González-Córdova, B. Vallejo‐Cordoba, 2018, Journal of dairy science.

Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures

M. Martínez‐Porchas, A. González-Córdova, B. Vallejo‐Cordoba, 2022, Fermentation.

Actividad inhibidora de la enzima convertidora de angiotensina en leches fermentadas con cepas de Lactobacillus Angiotensin converting enzyme inhibitory activity in milks fermented by Lactobacillus strains

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2011 .

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

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2021, LWT.

Release of butylated hydroxytoluene from an active film packaging to Asadero cheese and its effect on oxidation and odor stability.

E. Peralta, A. González-Córdova, A. González-León, 2008, Journal of dairy science.

Péptidos bioactivos derivados de las proteínas de la leche

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2005 .

Potential probiotic lactobacilli strains isolated from artisanal Mexican Cocido cheese: evidence-based biosafety and probiotic action-related traits on in vitro tests

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2023, Brazilian Journal of Microbiology.

Bioaccessibility and Bioavailability of ACE Inhibitory Peptides from Fermented Milk with Lactococcus lactis NRRL B-50571 after an Ex Vivo Absorption Model

A. González-Córdova, B. Vallejo‐Cordoba, M. J. Torres-Llanez, 2023, ACS Food Science & Technology.

Determination of beta-hydroxyacyl CoA-dehydrogenase activity in meat by electrophoretically mediated microanalysis.

A. González-Córdova, B. Vallejo‐Cordoba, M. Mazorra-Manzano, 2003, Journal of capillary electrophoresis and microchip technology.

Capillary electrophoresis for the analysis of meat authenticity.

R. Rodríguez-Ramirez, A. González-Córdova, B. Vallejo‐Cordoba, 2005, Journal of Separation Science.

Evaluation of a pseudocereal suitability to prepare a functional fermented beverage with epiphytic lactic acid bacteria of Huauzontle (Chenopodium berlandieri spp. nuttalliae)

H. García, A. González-Córdova, B. Vallejo‐Cordoba, 2021, LWT.

Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2018, Journal of Functional Foods.

Dietary fiber and phenolic compounds as functional ingredients: interaction and possible effect after ingestion.

L. Bello‐Pérez, J. F. Ayala-Zavala, S. Sáyago-Ayerdi, 2014, Food & function.

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies.

A. González-Córdova, B. Vallejo‐Cordoba, A. Hernández-Mendoza, 2022, Journal of the science of food and agriculture.

Insects as an Alternative Protein Source.

A. González-Córdova, B. Vallejo‐Cordoba, J. E. Aguilar-Toalá, 2021, Annual review of food science and technology.

Detection and prediction of hydrolytic rancidity in milk by multiple regression analysis of short-chain free Fatty acids determined by solid phase microextraction gas chromatography and quantitative flavor intensity assessment.

Belinda Vallejo-Cordoba, A. González-Córdova, B. Vallejo‐Cordoba, 2003, Journal of agricultural and food chemistry.