María de Lourdes Pérez‐Chabela

Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts

Alfonso Totosaus, María de Lourdes Pérez‐Chabela · LWT · 2008 · 97 citations

Gellan Gum, Dicationic Salts, Food Engineering +6

<i>In vitro</i> evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear (<i><scp>O</scp>puntia ficus‐indica </i><scp>L</scp>.) peel and pineapple (<i><scp>A</scp>nanas comosus</i>) peel as functional ingredients

Juan Díaz-Vela, Alfonso Totosaus, Alma Cruz‐Guerrero et al. · International Journal of Food Science & Technology · 2013 · 79 citations

Engineering, Food Analysis, Agricultural Economics +19

In Vitro Evaluation of the Probiotic and Safety Properties of Bacteriocinogenic and Non-Bacteriocinogenic Lactic Acid Bacteria from the Intestines of Nile Tilapia and Common Carp for Their Use as Probiotics in Aquaculture

Pierre Marie Kaktcham, Jules-Bocamdé Temgoua, François Ngoufack Zambou et al. · Probiotics and Antimicrobial Proteins · 2017 · 67 citations

Probiotic, Microbial Contamination, In Vitro Fermentation +9

Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products

Annel M. Hernández-Alcántara, Carmen Wacher, M. G. Llamas et al. · LWT · 2018 · 62 citations · Full text

Probiotic, Food Spoilage, Lactic Acid Bacteria +6

Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties

María de Lourdes Pérez‐Chabela, Roberto Lara-Labastida, Eva Rodriguez‐Huezo et al. · Food and Bioprocess Technology · 2012 · 61 citations

Engineering, Meat Batters Properties, Biotechnology +13