PUBLICACIONES
Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage.
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Hurtado-Romero, A., Zepeda-Hernández, A., Uribe-Velázquez, T., Rosales-De la Cruz, M. F., Raygoza-Murguía, L. V., Garcia-Amezquita, L. E., & García-Cayuela, T. (2023). Utilization of blueberry-based ingredients for formulating a synbiotic Petit Suisse cheese: Physicochemical, microbiological, sensory, and functional characterization during cold storage. LWT, 114955.
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Gut microbial composition and functionality of school-age Mexican population with metabolic syndrome and type-2 diabetes mellitus using shotgun metagenomic sequencing.
Carrizales-Sánchez, A. K., Tamez-Rivera, O., García-Gamboa, R., García-Cayuela, T., Rodríguez-Gutiérrez, N. A., Elizondo-Montemayor, L., ... & Senés-Guerrero, C. (2023). Gut microbial composition and functionality of school-age Mexican population with metabolic syndrome and type-2 diabetes mellitus using shotgun metagenomic sequencing. Frontiers in Pediatrics, 11, 1193832.
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Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits.
Pérez-Alvarado, O., Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., Vinderola, G., & García-Cayuela, T. (2022). Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Frontiers in Microbiology, 13, 969460.
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Dairy-based snacks
Pérez-Alvarado, O., Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., Vinderola, G., & García-Cayuela, T. (2022). Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits. Frontiers in Microbiology, 13, 969460.
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Probiotic properties, prebiotic fermentability, and GABA-producing capacity of microorganisms isolated from Mexican milk kefir grains: a clustering evaluation for functional dairy food applications.
Hurtado-Romero, A., Del Toro-Barbosa, M., Gradilla-Hernández, M. S., Garcia-Amezquita, L. E., & García-Cayuela, T. (2021). Probiotic properties, prebiotic fermentability, and GABA-producing capacity of microorganisms isolated from Mexican milk kefir grains: a clustering evaluation for functional dairy food applications. Foods, 10(10), 2275.
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Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes.
Zepeda-Hernández, A., Garcia-Amezquita, L. E., Requena, T., & García-Cayuela, T. (2021). Probiotics, prebiotics, and synbiotics added to dairy products: Uses and applications to manage type 2 diabetes. Food Research International, 142, 110208.
