B. Vallejo‐Cordoba

发表

Molecular traceability of beef from synthetic Mexican bovine breeds.

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

Migration of α-tocopherol from an active multilayer film into whole milk powder

N. Gámez-Meza, E. Peralta, B. Vallejo‐Cordoba, 2009 .

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.

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.

Using a simultaneous factor optimization approach for detection of volatiles in milk by dynamic headspace gas chromatographic analysis

S. Nakai, B. Vallejo‐Cordoba, 1993 .

Keeping-Quality Assessment of Pasteurized Milk by Multivariate Analysis of Dynamic Headspace Gas Chromatographic Data. 2. Flavor Classification by Linear Discriminant Analysis

S. Nakai, B. Vallejo‐Cordoba, 1994 .

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 .

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.

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 .

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 .

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 .

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.

Conventional and in silico approaches to select promising food-derived bioactive peptides: A review

B. Vallejo‐Cordoba, A. Peredo-Lovillo, H. E. Romero-Luna, 2021, Food chemistry: X.

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.

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.

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.

Protein Hydrolysates for Reducing Water Activity in Meat Products

W. Powrie, S. Nakai, B. Vallejo‐Cordoba, 1986 .

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.

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.

Polimorfismo genético de la β-lactoglobulina en la leche de vacas Holstein y criollo lechero tropical

B. Vallejo‐Cordoba, F. Ruiz-Lopez, C. Becerril-Pérez, 2010 .

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.

Exploring the Milk-Clotting and Proteolytic Activities in Different Tissues of Vallesia glabra: a New Source of Plant Proteolytic Enzymes

M. Martínez‐Porchas, B. Vallejo‐Cordoba, J. Huerta‐Ocampo, 2020, Applied Biochemistry and Biotechnology.

Angiotensin-converting enzyme inhibitory activity in Mexican Fresco cheese.

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

Separation and determination of beta-lactoglobulin variants A and B in cow's milk by capillary free zone electrophoresis.

B. Vallejo‐Cordoba, H. Olguin-Arredondo, 1999, Journal of capillary electrophoresis and microchip technology.

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.

Capillary electrophoresis for meat species differentiation.

B. Vallejo‐Cordoba, M. Cota-Rivas, 1997, Journal of capillary electrophoresis.

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.

Predicting Milk Shelf‐life Based on Artificial Neural Networks and Headspace Gas Chromatographic Data

Belinda Vallejo-Cordoba, G. E. Arteaga, S. Nakai, 1995 .

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.

Extended shelf life of frankfurters and fish frankfurter-analogs with added soy protein hydrolysates

W. Powrie, S. Nakai, B. Vallejo‐Cordoba, 1987 .

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.

Keeping-Quality Assessment of Pasteurized Milk by Multivariate Analysis of Dynamic Headspace Gas Chromatographic Data. 1. Shelf-Life Prediction by Principal Components Regression

S. Nakai, B. Vallejo‐Cordoba, 1994 .

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.

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

B. Vallejo‐Cordoba, M. J. Torres-Llanez, J. C. Rodríguez-Figueroa, 2012, Journal of dairy science.

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

B. Vallejo‐Cordoba, L. Rivas-Jimenez, K. Ramírez-Ortiz, 2016, Microbiological research.

Fermented milks with specific Lactobacillus spp. with potential cardioprotective effects

B. Vallejo‐Cordoba, L. M. Beltrán-Barrientos, C. G. Manzanarez-Quin, 2023, Journal of Food Science and Technology.

Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review.

B. Vallejo‐Cordoba, P. F. Cuevas-González, L. M. Beltrán-Barrientos, 2024, Food research international.

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

B. Vallejo‐Cordoba, P. F. Cuevas-González, R. Reyes-Díaz, 2017, Journal of the science of food and agriculture.

Flash vacuum expansion process promotes increased viability of Limosilactobacillus fermentum J24 in papaya-based beverages under simulated digestion

B. Vallejo‐Cordoba, M. Vargas-Ortiz, T. Castillo-Romero, 2024, Food Bioscience.