María de Lourdes Pérez‐Chabela

Author

Universidad Autónoma Metropolitana ORCID

Also Known As

Diego Braña Varela, Guadalupe Gómez-Chávez, M Lourdes Perez-Chabela, M Perez-Chabela, M. L. Perez-Chabela, M. L. Pérez-Chabela, M. LOURDES PÉREZ‐CHABELA, M. Lourdes Perez-Chabela, M. Lourdes Pérez-Chabela, M. Lourdes Pérez‐Chabela

Publications

1.1K

Citations

H-Index

Concepts

All Affiliations

Universidad Autónoma Metropolitana Universidad de Ecatepec Universidad Nacional Autónoma de México Tecnológico de Estudios Superiores de Ecatepec Université de Dschang

About

María de Lourdes Pérez‐Chabela is an author at Universidad Autónoma Metropolitana specializing in microbiology, health sciences, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	14	557
2	Medicine	8	8	328
3	Engineering	7	7	300
4	Public Health	4	4	123
5	Education	1	1	13

María de Lourdes Pérez‐Chabela

Publications

990

Citations

H-Index

Page 1

	Year	Citations
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 Gellan GumDicationic SaltsFood EngineeringFood ProcessingMeat Quality	2008	97
<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, International Journal of Food Science & Technology EngineeringFood AnalysisAgricultural EconomicsAdded‐value Agroindustrial By‐productsFood Chemistry	2013	79
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, Probiotics and Antimicrobial Proteins ProbioticMicrobial ContaminationIn Vitro FermentationMedicineAquaculture	2017	67
Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products Annel M. Hernández-Alcántara, Carmen Wacher, M. G. Llamas, LWT ProbioticFood SpoilageLactic Acid BacteriaProbiotic PropertiesCooked Meat Products	2018	62
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, Food and Bioprocess Technology EngineeringMeat Batters PropertiesBiotechnologyBiochemical EngineeringSpray Drying Encapsulation	2012	61
Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (<i>O</i> <i>puntia ficus indica</i>) Flour and Pineapple (<i>A</i> <i>nanas comosus</i>) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria Juan Díaz-Vela, Alfonso Totosaus, María de Lourdes Pérez‐Chabela Journal of Food Processing and Preservation	2015	60
Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products. M. L. Ramirez-Chavarin, Carmen Wacher, Carlos Alberto Eslava-Campos, International Food Research Journal ProbioticProbiotic PotentialFood FermentationMicrobial ContaminationLactic Acid Bacteria	2013	52
Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria Pierre Marie Kaktcham, Jules-Bocamdé Temgoua, François Ngoufack Zambou, World Journal of Microbiology and Biotechnology Microbial DiversityEngineeringMicrobial ContaminationQuantitative MicrobiologyAquaculture	2017	45
Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation Victor Serrano-Casas, María de Lourdes Pérez‐Chabela, Edith Cortés‐Barberena, Journal of Functional Foods Acid ConditionsBiopolymer GelEngineeringLactic Acid BacteriaBiochemical Engineering	2017	44
Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages María de Lourdes Pérez‐Chabela, Alfonso Totosaus, Isabel Guerrero Food Science and Technology Food PreservationFood Processing FacilitiesLactic Acid BacteriaFood MicrobiologyPublic Health	2008	41

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