Fanny Emma Ludeña‐Urquizo

Development of a fermented quinoa‐based beverage

Fanny Emma Ludeña‐Urquizo, Silvia Melissa García-Torres, Tiina Tolonen et al. · Food Science & Nutrition · 2016 · 84 citations · Full text

Viability of Lactobacillus plantarum entrapped in double emulsion during Oaxaca cheese manufacture, melting and simulated intestinal conditions

M.E. Rodríguez-Huezo, Ana Guadalupe Estrada Fernández, Blanca E. García‐Almendárez et al. · LWT · 2014 · 58 citations · Full text

Food Packaging, Engineering, Food Contaminant +22

Potential of quinoa in the development of fermented spoonable vegan products

Kati Väkeväinen, Fanny Emma Ludeña‐Urquizo, Essi Korkala et al. · LWT · 2019 · 41 citations

Food Chemistry, Food Fermentation, Food Analysis +7

Multiple Emulsions with Extracts of Cactus Pear Added in A Yogurt: Antioxidant Activity, In Vitro Simulated Digestion and Shelf Life

Antonio de Jesús Cenobio-Galindo, Gilberto Díaz-Monroy, Gabriela Medina‐Pérez et al. · Foods · 2019 · 36 citations · Full text

The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

Elizabeth Pérez‐Soto, Antonio de Jesús Cenobio-Galindo, Salvador Espino-Manzano et al. · Molecules · 2021 · 29 citations · Full text