Micloth López del Castillo‐Lozano

Comparison of volatile sulphur compound production by cheese-ripening yeasts from methionine and methionine–cysteine mixtures

Micloth López del Castillo‐Lozano, Armelle Delile, Henry-Éric Spinnler et al. · Applied Microbiology and Biotechnology · 2007 · 64 citations

Food Chemistry, Engineering, Food Fermentation +8

Physicochemical Parameters and Antioxidant Compounds in Edible Squash (<i><scp>C</scp>ucurbita Pepo</i>) Flower Stored under Controlled Atmospheres

Elia Nora Aquino-Bolaños, Thania Alejandra Urrutia-Hernández, Micloth López del Castillo‐Lozano et al. · Journal of Food Quality · 2013 · 49 citations

Food Chemistry, Agricultural Chemistry, Botany +11

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Leticia Hernández-Galán, Anaberta Cardador‐Martínez, Daniel Picque et al. · Journal of Food Research · 2016 · 28 citations · Full text

Cotija Cheese, Health Sciences, Biochemistry +11

Evaluation of a quantitative screening method for hydrogen sulfide production by cheese-ripening microorganisms: The first step towards l-cysteine catabolism

Micloth López del Castillo‐Lozano, Roselyne Tâche, Pascal Bonnarme et al. · Journal of Microbiological Methods · 2007 · 24 citations

Engineering, Food Fermentation, Biochemistry +10

Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

Leticia Hernández-Galán, Anaberta Cardador‐Martínez, Micloth López del Castillo‐Lozano et al. · CyTA - Journal of Food · 2016 · 23 citations · Full text