Silvia Amaya Llano

Silvia Amaya Llano

Universidad Autónoma de Querétaro - Querétaro / Mexico
Others
AD Scientific Index ID: 811692
Autonomous University of Queretaro
person_outline Silvia Amaya Llano's MOST POPULAR ARTICLES
1-) Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptidesC Ozuna, I Paniagua-Martínez, E Castaño-Tostado, L Ozimek, ...Food Research International 77, 685-696, 20151152015
2-) Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in …L Abadía-García, A Cardador, STM del Campo, SM Arvízu, ...International Dairy Journal 33 (2), 191-197, 20131132013
3-) Hard-to-cook bean (Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and …ME Oseguera-Toledo, EG de Mejia, SL Amaya-LlanoFood Research International 76, 839-851, 20151072015
4-) Common bean (Phaseolus vulgaris L.) hydrolysates inhibit inflammation in LPS-induced macrophages through suppression of NF-κB pathwaysME Oseguera-Toledo, EG De Mejia, VP Dia, SL Amaya-LlanoFood Chemistry 127 (3), 1175-1185, 20111162011
5-) Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteasesL Abadía-García, E Castaño-Tostado, L Ozimek, S Romero-Gómez, ...Innovative Food Science & Emerging Technologies 37, 84-90, 20161042016