All Stories

  1. Pasta prepared with ultrasound-treated brewer’s spent grain: effect on bioactive compounds and physicochemical properties of pasta

    Article • Applied Food Research, December 2026, Elsevier

    Alexa Perez Alva

  2. Data set of small peptides profiles quantified in Jihočeská Niva cheeses and their antioxidant capacity generated at different ripening times

    Article • Data in Brief, August 2026, Elsevier

    Alexa Perez Alva

  3. Bioactive compounds in colored maize (Zea mays L.) tortillas fortified with Macrocystis pyrifera

    Article • Applied Food Research, June 2026, Elsevier

    Alexa Perez Alva

  4. Jihočeská Niva cheese, effect of age on the small peptides profile and their antioxidant capacity

    Article • LWT, June 2026, Elsevier

    Alexa Perez Alva, Dr. Sandra Teresita Martin del Campo

  5. Pasta prepared with ultrasound-treated brewer’s spent grain: effect on bioactive compounds and physicochemical properties of pasta

    Article • January 2026, Elsevier

    Alexa Perez Alva

  6. Characterization of Blat’ácké Zlato Cheese

    Article • Journal of Cereal Science, July 2025, Elsevier

    Dr. Sandra Teresita Martin del Campo, Alexa Perez Alva

  7. Blaťácké Zlato Cheese: A Screenshot of Its Biofunctional and Physicochemical Characteristics

    Article • Foods, June 2025, MDPI AG

    Dr. Sandra Teresita Martin del Campo, Alexa Perez Alva

  8. Czech Cheeses: Their History, Production, and Chemical and Sensory Qualities

    Article • Journal of Food Science, May 2025, Wiley

    Dr. Sandra Teresita Martin del Campo, Alexa Perez Alva, diana karina baigts allende

  9. Phenolic Profile and Antioxidant Capacity of Skin-contact White Wines

    Article • Current Nutrition & Food Science, March 2025, Bentham Science Publishers

    Alexa Perez Alva

  10. Brewing with Sea Vegetable: The Effect of Spirulina (Arthrospira platensis) Supplementation on Brewing Fermentation Kinetics, Yeast Behavior, and the Physiochemical Properties of the Product

    Article • Fermentation, August 2024, MDPI AG

    Alexa Perez Alva

  11. Macrocystis pyrifera: A Potential Source of Bioactive Compounds

    Article • Current Nutrition & Food Science, May 2024, Bentham Science Publishers

    Alexa Perez Alva, diana karina baigts allende

  12. Physicochemical and micronutrient characterization of commercial red fruit beers

    Article • Food and Humanity, December 2023, Elsevier

    Alexa Perez Alva

  13. ¿Algas en mi comida? ¿Es en serio?

    Article • Revista Digital Universitaria, June 2023, Universidad Nacional Autonoma de Mexico

    Alexa Perez Alva, diana karina baigts allende

  14. Use of Hibiscus sabdariffa by-Product to Enhance the Nutritional Quality of Pasta

    Article • Waste and Biomass Valorization, September 2022, Springer Science + Business Media

    Alexa Perez Alva, diana karina baigts allende

  15. Effect of Brown Seaweed (Macrocystis pyrifera) Addition on Nutritional and Quality Characteristics of Yellow, Blue, and Red Maize Tortillas

    Article • Foods, August 2022, MDPI AG

    Alexa Perez Alva, diana karina baigts allende

  16. Fermentation of algae to enhance their bioactive activity: A review

    Article • Algal Research, May 2022, Elsevier

    Alexa Perez Alva, diana karina baigts allende

  17. A comparative study of polyphenolic and amino acid profiles of commercial fruit beers

    Article • Journal of Food Composition and Analysis, July 2021, Elsevier

    Alexa Perez Alva, diana karina baigts allende

  18. Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

    Article • Sustainability, June 2021, MDPI AG

    Alexa Perez Alva, diana karina baigts allende

  19. Bio-plásticos de polímeros a partir de fuentes renovables

    Article • INNOTEC, December 2019, INNOTEC

    Alexa Perez Alva