A. Hernández-Mendoza

发表

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 .

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.

Assessment of probiotic strains ability to reduce the bioaccessibility of aflatoxin M1 in artificially contaminated milk using an in vitro digestive model

B. Applegate, H. García, M. Ferruzzi, 2013 .

Key role of teichoic acids on aflatoxin B1 binding by probiotic bacteria

H. García, A. Hernández-Mendoza, D. Guzmán-de-Peña, 2009, Journal of applied microbiology.

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.

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.

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.

Obtention of glycoconjugates of marine origin via Maillard reaction and their cytotoxic effect: an alternative for the use of animal by-products.

W. Torres‐Arreola, A. Hernández-Mendoza, L. A. Ávila-Villa, 2020, Journal of the science of food and agriculture.

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.

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.

Preparation of a Whey-Based Probiotic Product with Lactobacillus reuteri and Bifidobacterium bifidum

J. D. L. Cruz, H. García, A. Hernández-Mendoza, 2007 .

Carvacrol as potential quorum sensing inhibitor of Pseudomonas aeruginosa and biofilm production on stainless steel surfaces

G. González-Aguilar, C. Martins, M. Martínez-Téllez, 2017 .

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 .

Probiotic Potential of Lactobacillus paracasei CT12 Isolated from Water Kefir Grains (Tibicos)

R. Ribas-Aparicio, G. Dávila-Ortíz, H. Hernández‐Sánchez, 2020, Current Microbiology.

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

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

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 .

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.

Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics

F. Malcata, M. Bronze, Sandra L. Silva, 2014 .

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.

Therapeutic modulation of fish gut microbiota, a feasible strategy for aquaculture?

F. Cicala, A. Lago‐Lestón, M. Martínez‐Porchas, 2021 .

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

F. Malcata, F. X. Malcata, C. Peres, 2012 .

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 .

Immunomodulation by Bifidobacterium animalis subsp. lactis Bb12: Integrative Analysis of miRNA Expression and TLR2 Pathway–Related Target Proteins in Swine Monocytes

A. M. Calderón de la Barca, V. Mata-Haro, Jesús Hernández, 2021, Probiotics and Antimicrobial Proteins.

Encapsulation of probiotics

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

Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1.

J. Steele, H. García, A Hernandez-Mendoza, 2009, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

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.

Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production.

A. López‐Malo, O. Cortés-Zavaleta, H. García, 2014, International journal of food microbiology.

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.

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.

Bioconversion of linoleic acid to conjugated linoleic acid by Lactobacillus reuteri under different growth conditions

H. García, C. Hill, A. Hernández-Mendoza, 2009 .

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.

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.

Virulence of Pseudomonas aeruginosa exposed to carvacrol: alterations of the Quorum sensing at enzymatic and gene levels

G. González-Aguilar, M. Martínez-Téllez, F. Nazzaro, 2019, Journal of Cell Communication and Signaling.

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.

Reuterin production by Lactobacillus reuteri NRRL B-14171 immobilized in alginate

H. García, A. Hernández-Mendoza, V. J. Robles, 2009 .

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.

Safety of Food and Beverages: Probiotics and Prebiotics

F. Malcata, T. Tavares, A. Hernández-Mendoza, 2014 .

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.

Assessment of Aflatoxin B1 Binding to Lactobacillus reuteri by Microscopy and Fluorescence Techniques

H. García, A. Hernández-Mendoza, L. Rivas-Jimenez, 2011 .

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

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

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.

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 .

Antimutagenic effect of an Asclepias subulata extract against heterocyclic aromatic amines commonly found in cooked meat and its heat stability.

E. A. Peña-Ramos, A. Burgos-Hernández, R. Robles-Zepeda, 2020, Food chemistry.

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.

Hydrolysates and peptide fractions from pork and chicken skin collagen as pancreatic lipase inhibitors

H. Astiazarán-García, E. A. Peña-Ramos, M. Mazorra-Manzano, 2022, Food chemistry: X.

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

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

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.

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.

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

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

Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334

H. García, V. Cardenia, A. Cellini, 2013, Letters in applied microbiology.

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.

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.

Assessment of in vitro removal of cholesterol oxidation products by Lactobacillus casei ATCC334

V. Cardenia, A. Cellini, G. Lercker, 2013, Letters in applied microbiology.

Insects as an Alternative Protein Source.

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

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.

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.