All Stories

  1. Structural and functional qualities of gelatin derived from the skin of the common eland antelope (Taurotragus oryx)

    Article • Food Hydrocolloids, November 2025, Elsevier

    diana karina baigts allende

  2. 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

  3. 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

  4. ¿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

  5. Rapid screening of mayonnaise quality using computer vision and machine learning

    Article • Journal of Food Measurement & Characterization, January 2023, Springer Science + Business Media

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  6. Overcoming obstacles in insect utilization

    Article • European Food Research and Technology, January 2023, Springer Science + Business Media

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  7. Monitoring of the Dehydration Process of Apple Snacks with Visual Feature Extraction and Image Processing Techniques

    Article • Applied Sciences, November 2022, MDPI AG

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  8. 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

  9. 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

  10. Effect of pH and protein-polysaccharide ratio on the intermolecular interactions between amaranth proteins and xanthan gum to produce electrostatic hydrogels

    Article • Food Hydrocolloids, August 2022, Elsevier

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  11. Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

    Article • Applied Sciences, July 2022, MDPI AG

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

    Article • Algal Research, May 2022, Elsevier

    Alexa Perez Alva, diana karina baigts allende

  13. Study of the perception and the acceptability of mayonnaise ingredients among Mexican consumers and its global preference

    Article • Revista Española de Nutrición Humana y Dietética, April 2022, Fundacion Espanola de Dietistas-Nutricionistas (FEDN)

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  14. Insect protein concentrates from Mexican edible insects: Structural and functional characterization

    Article • LWT, December 2021, Elsevier

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  15. Digestibility and Bioaccessibility of Leaf Protein Concentrates and their Impact on Children Gut Microbiota

    Article • Waste and Biomass Valorization, July 2021, Springer Science + Business Media

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  16. 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

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

    Article • Sustainability, June 2021, MDPI AG

    Alexa Perez Alva, diana karina baigts allende

  18. Antioxidant, angiotensin-converting enzyme, and α-amylase inhibitory activities of protein hydrolysates of Leucaena leucocephala seeds

    Article • CyTA - Journal of Food, January 2021, Taylor & Francis

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  19. Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

    Article • Journal of the Mexican Chemical Society, January 2021, Sociedad Quimica de Mexico, A.C.

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  20. Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

    Article • Journal of Food Research, September 2019, Canadian Center of Science and Education

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  21. Novel Food Ingredients for Food Security

    Article • January 2019, Elsevier

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  22. Calcium Binding Restores Gel Formation of Succinylated Gelatin and Reduces Brittleness with Preservation of the Elastically Stored Energy

    Article • Journal of Agricultural and Food Chemistry, July 2015, American Chemical Society (ACS)

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  23. Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks

    Article • Food Hydrocolloids, July 2015, Elsevier

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  24. Kinetics studies during NaCl and KCl pork meat brining

    Article • Journal of Food Engineering, September 2011, Elsevier

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  25. Monitoring of physical–chemical and microbiological changes in fresh pork meat under cold storage by means of a potentiometric electronic tongue

    Article • Food Chemistry, June 2011, Elsevier

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  26. Prediction of NaCl, nitrate and nitrite contents in minced meat by using a voltammetric electronic tongue and an impedimetric sensor

    Article • Food Chemistry, October 2010, Elsevier

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  27. Influence of sodium replacement on the salting kinetics of pork loin

    Article • Journal of Food Engineering, December 2009, Elsevier

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