Lourdes J. Germán-Báez

Protein hydrolysates obtained from Azufrado (sulphur yellow) beans (Phaseolus vulgaris): Nutritional, ACE-inhibitory and antioxidative characterization

Ángel Valdez-Ortíz, Cindy I. Fuentes-Gutiérrez, Lourdes J. Germán-Báez et al. · LWT · 2011 · 77 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Residual biomasses and protein hydrolysates of three green microalgae species exhibit antioxidant and anti-aging activity

Claudia D. Norzagaray-Valenzuela, Ángel Valdez-Ortíz, Luke M. Shelton et al. · Journal of Applied Phycology · 2016 · 60 citations

Life Sciences, Biochemistry, Biotechnology +6

A Simple and Efficient Protocol for Plant Regeneration and Genetic Transformation of Tomato cv. Micro-Tom from Leaf Explants

Abraham Cruz‐Mendívil, Javier Rivera‐López, Lourdes J. Germán-Báez et al. · HortScience · 2011 · 41 citations · Full text

Agriculture, Agronomy, Plant Sciences +15

Angiotensin‐converting enzyme inhibitory and antioxidative activities and functional characterization of protein hydrolysates of hard‐to‐cook chickpeas

Sergio Medina‐Godoy, Dulce Libna Ambriz-Pérez, Cindy I. Fuentes-Gutiérrez et al. · Journal of the Science of Food and Agriculture · 2012 · 32 citations

Agriculture, Food Science, Nutritional Sciences +15

Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the extrusion cooking process

Marco A. Valdez-Flores, Lourdes J. Germán-Báez, Roberto Gutiérrez‐Dorado et al. · Industrial Crops and Products · 2016 · 20 citations

Agriculture, Biochemistry, Food Science +10