M. Calderón Santoyo

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.

J. Guyot, G. Loiseau, M. Calderón Santoyo, 2003, International journal of food microbiology.

Effect of the Application of Cold Plasma Energy on the Inactivation of Microorganisms, Proteins, and Lipids Deterioration in Adobera Cheese

B. R. Aguilar Uscanga, J. R. Solís Pacheco, M. Calderón Santoyo, 2022, Journal of Food Quality.