All Stories

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

    Article • Applied Food Research, June 2026, Elsevier

    Alexa Perez Alva

  2. 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

  3. 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

  4. Characterization of Blat’ácké Zlato Cheese

    Article • Journal of Cereal Science, July 2025, Elsevier

    Dr. Sandra Teresita Martin del Campo, Alexa Perez Alva

  5. 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

  6. 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

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

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

    Alexa Perez Alva

  8. 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

  9. 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

  10. Physicochemical and micronutrient characterization of commercial red fruit beers

    Article • Food and Humanity, December 2023, Elsevier

    Alexa Perez Alva

  11. ¿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

  12. 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

  13. 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

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

    Article • Algal Research, May 2022, Elsevier

    Alexa Perez Alva, diana karina baigts allende

  15. 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

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

    Article • Sustainability, June 2021, MDPI AG

    Alexa Perez Alva, diana karina baigts allende

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

    Article • INNOTEC, December 2019, INNOTEC

    Alexa Perez Alva