Celia Olivia García‐Sifuentes

Biological and functional properties of peptide fractions obtained from collagen hydrolysate derived from mixed by-products of different fish species

Julio Cesar Zamorano-Apodaca, Celia Olivia García‐Sifuentes, Elizabeth Carvajal‐Millán et al. · Food Chemistry · 2020 · 137 citations

Life Sciences, Biochemistry, Food Chemistry +9

Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Miguel A. Mazorra‐Manzano, Glen Ricardo Robles‐Porchas, Daniel A. González-Velázquez et al. · Fermentation · 2020 · 81 citations · Full text

Agriculture, Dairy Science, Food Science +17

Effect of freezing on protein denaturation and gelling capacity of jumbo squid (Dosidicus gigas) mantle muscle

Guillermina García‐Sánchez, Carlos Roberto Sotelo-Romero, Ramón Pacheco‐Aguilar et al. · LWT · 2014 · 26 citations · Full text

Agriculture, Animal Sciences, Biochemistry +17

Properties of recovered solids from stick-water treated by centrifugation and pH shift

Celia Olivia García‐Sifuentes, Ramón Pacheco‐Aguilar, María Elena Lugo‐Sánchez et al. · Food Chemistry · 2008 · 25 citations

Engineering, Chemical Engineering, Environmental Engineering +7

The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles

Hugo E. Ramírez-Guerra, Celia Olivia García‐Sifuentes, Ramón Pacheco‐Aguilar et al. · European Food Research and Technology · 2012 · 24 citations

Life Sciences, Biochemistry, Physiology +13