Sandra T. Martín del Campo

Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

Lucía Abadía‐García, Anaberta Cardador‐Martínez, Sandra T. Martín del Campo et al. · International Dairy Journal · 2013 · 128 citations

Probiotic, Food Spoilage, Probiotic Strains +9

Fatty acids profile of oil from nine varieties of<i>Macadamia</i>nut

Elia Nora Aquino-Bolaños, Laura Mapel-Velazco, Sandra T. Martín del Campo et al. · International Journal of Food Properties · 2016 · 58 citations · Full text

Food Chemistry, Nutrition, Biology +12

Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses

Sandra T. Martín del Campo, Daniel Picque, Ricardo Cosio–Ramirez et al. · International Dairy Journal · 2007 · 47 citations

Camembert-type Cheeses, Spectroscopy, Food Analysis +5

Volatile compounds generation during different stages of the Tequila production process. A preliminary study

Norma Prado-Jaramillo, Mirna Estarrón‐Espinosa, Héctor B. Escalona‐Buendía et al. · LWT · 2014 · 35 citations

Different Stages, Preliminary Study, Tequila Production Process

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

Sandra T. Martín del Campo, Pablo César Martínez-Basilio, Juan Carlos Sepúlveda-Álvarez et al. · Antioxidants · 2019 · 32 citations · Full text