J. Soriano-Santos

Evaluation of the Antioxidant Activity of Aqueous and Methanol Extracts of Pleurotus ostreatus in Different Growth Stages

Ivette González-Palma, Héctor B. Escalona‐Buendía, Edith Ponce‐Alquicira et al. · Frontiers in Microbiology · 2016 · 201 citations · Full text

Exopectinases produced by Aspergillus niger in solid-state and submerged fermentation: a comparative study

Gerardo Díaz‐Godínez, J. Soriano-Santos, Christopher Augur et al. · Journal of Industrial Microbiology & Biotechnology · 2001 · 129 citations · Full text

Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain

Erik G. Tovar‐Pérez, Isabel Guerrero‐Legarreta, Amelia Farrés et al. · Food Chemistry · 2009 · 103 citations

Biochemistry, Medicine, Peptide Library +7

USE OF FAT BLENDS IN CHEESE ANALOGS: INFLUENCE ON SENSORY AND INSTRUMENTAL TEXTURAL CHARACTERISTICS

C. Lobato‐Calleros, E.J. Vernon‐Carter, Isabel Guerrero‐Legarreta et al. · Journal of Texture Studies · 1997 · 57 citations

Food Chemistry, Cheese Analogs, Mechanical Engineering +10

Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based cultures

M.L. Escamilla-Hurtado, S. E. VALDES-MARTINEZ, J. Soriano-Santos et al. · International Journal of Food Microbiology · 2005 · 35 citations

Engineering, Food Fermentation, Culture Conditions +10