José Carlos Rodríguez-Figueroa

Author

Centro de Investigación en Alimentación y Desarrollo ORCID

Also Known As

J. C. Rodríguez-Figueroa, J.C. Rodríguez-Figueroa, Jose Carlos Rodríguez-Figueroa, Jose C. Rodriguez-Figueroa, Jose Carlos Rodriguez-Figueroa, Jose Carlos Rodriguez‐Figueroa, José C. Rodriguez-Figueroa, José C. Rodríguez-Figueroa, José C. Rodríguez‐Figueroa, José Carlos Rodríguez-Figueroa

Publications

420

Citations

H-Index

Concepts

All Affiliations

Centro de Investigación en Alimentación y Desarrollo Universidad de Sonora Autonomous University of Chihuahua Universidad de Hermosillo

About

José Carlos Rodríguez-Figueroa is an author at Centro de Investigación en Alimentación y Desarrollo specializing in health sciences, nutrition, and food safety.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	3	3	74
2	Engineering	1	1	21
3	Medicine	1	1	22
4	Chemical Engineering	1	1	21
5	Chemistry	1	1	21

José Carlos Rodríguez-Figueroa

Publications

333

Citations

H-Index

Page 1

	Year	Citations
Novel angiotensin I-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains José Carlos Rodríguez-Figueroa, Aarón F. González‐Córdova, María J. Torres‐Llanez, Journal of Dairy Science	2012	73
Antihypertensive and hypolipidemic effect of milk fermented by specific Lactococcus lactis strains José Carlos Rodríguez-Figueroa, Aarón F. González‐Córdova, Humberto Astiazarán‐García, Journal of Dairy Science	2013	53
Angiotensin-converting enzyme inhibitory activity of milk fermented by wild and industrial Lactococcus lactis strains José Carlos Rodríguez-Figueroa, Ricardo Reyes‐Díaz, Aarón F. González‐Córdova, Journal of Dairy Science	2010	44
Hypotensive and heart rate-lowering effects in rats receiving milk fermented by specific <i>Lactococcus lactis</i> strains José Carlos Rodríguez-Figueroa, Aarón F. González‐Córdova, Humberto Astiazarán‐García, British Journal Of Nutrition	2012	41
High-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages: effect on the fermentation, antioxidant activity and consumer acceptance Ana Luisa Herrera‐Ponce, Iván Salmerón, José Carlos Rodríguez-Figueroa, Journal of Food Science and Technology NutritionFood FermentationAntioxidant ActivityOat BeveragesFood Engineering	2021	31
Phenotypic and genotypic characteristics of <i>Lactococcus lactis</i> strains isolated from different ecosystems Néstor Gutiérrez‐Méndez, José Carlos Rodríguez-Figueroa, Aarón F. González‐Córdova, Canadian Journal of Microbiology NutritionDifferent EcosystemsPrecision DairyBacterial PathogensLactic Acid Bacteria	2010	22
Evaluation of a combined emulsion process to encapsulate methylene blue into PLGA nanoparticles Cindy Alejandra Gutiérrez-Valenzuela, Reynaldo Esquivel, Patricia Guerrero‐Germán, RSC Advances NanoparticlesEngineeringChemistryPlga NanoparticlesEmulsion	2018	21
Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities S Tarango-Hernández, Alma D. Alarcón-Rojo, Maribel Robles‐Sánchez, Journal of Dairy Science	2015	19
Bioactive Peptides and Protein Hydrolysates Used in Meat and Meat Products’ Preservation─A Review María Fernanda González-Osuna, Ariadna Thalía Bernal-Mercado, Francisco Javier Wong‐Corral, ACS Food Science & Technology	2024	16
Inhibitory effect of saccharides and phenolic compounds from maize silks on intestinal α‐glucosidases Carla S. Alvarado‐Díaz, Néstor Gutiérrez‐Méndez, María L. Mendoza‐López, Journal of Food Biochemistry	2019	13

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