Ma. Guadalupe Alanís-Guzmán

Layer-by-layer edible coatings based on mucilages, pullulan and chitosan and its effect on quality and preservation of fresh-cut pineapple ( Ananas comosus )

Mayra Z. Treviño‐Garza, Santos García, Norma Heredia et al. · Postharvest Biology and Technology · 2017 · 119 citations

Food Chemistry, Fresh-cut Pineapple, Edible Film +10

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Edith Espinosa-Páez, Ma. Guadalupe Alanís-Guzmán, Carlos E. Hernández-Luna et al. · Molecules · 2017 · 90 citations · Full text

Enhanced synthesis and antimicrobial activities of bacteriocins produced by Mexican strains of Bacillus thuringiensis

Norma de la Fuente-Salcido, Ma. Guadalupe Alanís-Guzmán, Dennis K. Bideshi et al. · Archives of Microbiology · 2008 · 36 citations

Engineering, Antimicrobial Activities, Bacteriology +10

A new rapid fluorogenic method for measuring bacteriocin activity

Norma de la Fuente-Salcido, Rubén Salcedo‐Hernández, Ma. Guadalupe Alanís-Guzmán et al. · Journal of Microbiological Methods · 2007 · 17 citations

Antimicrobial Susceptibility, Antibiotics, Bioanalysis +4

Antifungal properties of essential oil of mexican oregano (Lippia berlandieri)against Fusarium oxysporum f. sp. lycopersici

María Cristina Cueto-Wong, Catalina Rivas-Morales, Ma. Guadalupe Alanís-Guzmán et al. · LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) · 2010 · 11 citations