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 · 132 citations

Agriculture, Food Science, Microbiology +17

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 · 60 citations · Full text

Life Sciences, Biochemistry, Food Analysis +15

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 · 36 citations

Agriculture, Chemical Engineering, Food Science +16

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 · 34 citations · Full text

Agriculture, Biochemistry, Food Science +17

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

Leticia Hernández-Galán, Anaberta Cardador‐Martínez, Daniel Picque et al. · Journal of Food Research · 2016 · 33 citations · Full text

Agriculture, Biochemistry, Food Science +17