Silvia L. Amaya‐Llano

Innovative applications of high-intensity ultrasound in the development of functional food ingredients: Production of protein hydrolysates and bioactive peptides

César Ozuna, I. Paniagua-Martínez, Eduardo Castaño‐Tostado et al. · Food Research International · 2015 · 154 citations

Agriculture, Biotechnology, Food Science +17

Hard-to-cook bean ( Phaseolus vulgaris L.) proteins hydrolyzed by alcalase and bromelain produced bioactive peptide fractions that inhibit targets of type-2 diabetes and oxidative stress

Miguel E. Oseguera‐Toledo, Elvira González de Mejı́a, Silvia L. Amaya‐Llano · Food Research International · 2015 · 137 citations

Life Sciences, Biochemistry, Food Science +15

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

Juice by-products as a source of dietary fibre and antioxidants and their effect on hepatic steatosis

Diana M. Amaya-Cruz, Sarahi Rodríguez‐González, Iza F. Pérez‐Ramírez et al. · Journal of Functional Foods · 2015 · 109 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +13

Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

Lucía Abadía‐García, Eduardo Castaño‐Tostado, Lech Ozimek et al. · Innovative Food Science & Emerging Technologies · 2016 · 105 citations

Agriculture, Biochemistry, Food Science +16