All Stories

  1. Characterization of Blat’ácké Zlato Cheese

    Article • Journal of Cereal Science, July 2025, Elsevier

    Dr. Sandra Teresita Martin del Campo, Alexa Perez Alva

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

    Article • Foods, June 2025, MDPI AG

    Dr. Sandra Teresita Martin del Campo

  3. 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

  4. Effect of pulsed electric field on Zophobas morio flour: evaluation of lipid extraction, techno-functional properties, and protein characterization

    Article • LWT, May 2025, Elsevier

    Dr. Sandra Teresita Martin del Campo

  5. Normativity, tequila composition, and authenticity

    Article • January 2025, Elsevier

    Dr. Sandra Teresita Martin del Campo

  6. Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes

    Article • Innovative Food Science & Emerging Technologies, July 2024, Elsevier

    Dr. Sandra Teresita Martin del Campo

  7. A maternal low-protein diet results in sex-specific differences in synaptophysin expression and milk fatty acid profiles in neonatal rats

    Article • Journal of Nutritional Science, January 2024, Cambridge University Press

    Dr. Sandra Teresita Martin del Campo

  8. Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification

    Article • Journal of Agriculture and Food Research, June 2023, Elsevier

    Dr. Sandra Teresita Martin del Campo

  9. Food Byproducts: Valorization Through Nutraceutical Production

    Article • January 2023, Nova Science Publishers, Inc.

    Dr. Sandra Teresita Martin del Campo

  10. Enzyme actions during cheese ripening and production of bioactive compounds

    Article • January 2023, Elsevier

    Dr. Sandra Teresita Martin del Campo

  11. Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients

    Article • Food Chemistry, March 2022, Elsevier

    Dr. Sandra Teresita Martin del Campo

  12. Volatile Compounds Formation in Tequila

    Article • January 2022, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo

  13. Antioxidant Activity and Fresh Goat Cheese

    Article • January 2022, Springer Science + Business Media

    Dr. Sandra Teresita Martin del Campo

  14. Biological and toxicological evaluation of edible Jatropha curcas L. oil

    Article • Food Science and Technology, January 2022, FapUNIFESP (SciELO)

    Dr. Sandra Teresita Martin del Campo

  15. Production of ACE Inhibitory Peptides from Whey Proteins Modified by High Intensity Ultrasound Using Bromelain

    Article • Foods, September 2021, MDPI AG

    Dr. Sandra Teresita Martin del Campo

  16. Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese

    Article • Catalysts, August 2021, MDPI AG

    Dr. Sandra Teresita Martin del Campo

  17. Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant

    Article • Foods, August 2021, MDPI AG

    Dr. Sandra Teresita Martin del Campo

  18. Antioxidant Activity and Fresh Goat Cheese

    Article • December 2020, Springer Science + Business Media

    Dr. Sandra Teresita Martin del Campo

  19. Antioxidant Activity and Fresh Goat Cheese

    Article • December 2020, Springer Science + Business Media

    Dr. Sandra Teresita Martin del Campo

  20. Evaluation of Biological, Textural, and Physicochemical Parameters of Panela Cheese Added with Probiotics

    Article • Foods, October 2020, MDPI AG

    Dr. Sandra Teresita Martin del Campo

  21. Evolution of physicochemical and texture parameters throughout an extended ripening on a goat surface mold cheeses made in a tropical region in Mexico

    Article • CyTA - Journal of Food, January 2020, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo

  22. Nutrición Clínica y Dietética Hospitalaria 40 (suplemento 1)

    Article • January 2020, Fundación Alimentación Saludable

    Dr. Sandra Teresita Martin del Campo

  23. Dataset of volatile compounds identified, quantified and GDA generated of the maturation process of silver tequila in new French oak barrels

    Article • Data in Brief, December 2019, Elsevier

    Dr. Sandra Teresita Martin del Campo

  24. Evolution of volatile compounds during the maturation process of silver tequila in new French oak barrels

    Article • LWT, November 2019, Elsevier

    Dr. Sandra Teresita Martin del Campo

  25. Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

    Article • Antioxidants, June 2019, MDPI AG

    Dr. Sandra Teresita Martin del Campo

  26. Identifying non-destructive growth and maturity indexes of Prickly pear (Opuntia albicarpa S. Var. Burrona) and evaluation of freeze-drying conditions

    Article • CyTA - Journal of Food, January 2019, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo

  27. Production Process Effect on Mexican Agave Syrups Quality: A Preliminary Study

    Article • Journal of Food Research, April 2018, Canadian Center of Science and Education

    Dr. Sandra Teresita Martin del Campo

  28. Color and Antioxidant Capacity Preservation of Opuntia spp. Juices by Spray-drying Microencapsulation.

    Article • Journal of Food Research, March 2018, Canadian Center of Science and Education

    Dr. Sandra Teresita Martin del Campo

  29. Effect of dairy matrices on the survival of Streptococcus thermophilus , Brevibacterium aurantiacum and Hafnia alvei during digestion

    Article • Food Research International, October 2017, Elsevier

    Dr. Sandra Teresita Martin del Campo

  30. In-Vitro Antioxidant Capacity and Bioactive Compounds Preservation Post-Drying on Berrycacti (Myrtillocactus geometrizans)

    Article • Journal of Food Research, June 2017, Canadian Center of Science and Education

    Dr. Sandra Teresita Martin del Campo

  31. Pulque

    Article • January 2017, Elsevier

    Dr. Sandra Teresita Martin del Campo, Dr Adelfo Escalante

  32. Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus Seeds

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Dr. Sandra Teresita Martin del Campo, Cristian Jimenez Martinez

  33. IUNS. 21st International Congress of Nutrition. Buenos Aires, Argentina, October 15-20, 2017: Abstracts

    Article • Annals of Nutrition and Metabolism, January 2017, Karger Publishers

    Rayane Freitas, Carlos Alberto Delgado, Dr. Sandra Teresita Martin del Campo

  34. Dietary Fiber as Food Additive: Present and Future

    Article • December 2016, Wiley

    Dr. Sandra Teresita Martin del Campo

  35. CARACTERIZACIÓN FÍSICA, NUTRICIONAL Y NO NUTRICIONAL DE LAS SEMILLAS DE INGA PATERNO

    Article • Revista chilena de nutrición, December 2016, SciELO Comision Nacional de Investigacion Cientifica Y Tecnologica (CONICYT)

    Dr. Sandra Teresita Martin del Campo

  36. Quesos de cabra con actividad antioxidadnte y antihipertensiva

    Article • CyTA - Journal of Food, August 2016, Taylor & Francis

    DR MICLOTH LOPEZ DEL CASTILLO, Dr. Sandra Teresita Martin del Campo

  37. Fatty acids profile of oil from nine varieties of Macadamia nut

    Article • International Journal of Food Properties, July 2016, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo

  38. ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

    Article • Journal of Food Research, May 2016, Canadian Center of Science and Education

    DR MICLOTH LOPEZ DEL CASTILLO, Dr. Sandra Teresita Martin del Campo

  39. GC–MS and HPLC–MS-TOF characterization of Agave atrovirens extracts. A preliminary study

    Article • Industrial Crops and Products, December 2015, Elsevier

    Dr. Sandra Teresita Martin del Campo

  40. Volatile compounds generation during different stages of the Tequila production process. A preliminary study

    Article • LWT, May 2015, Elsevier

    Dr. Sandra Teresita Martin del Campo, Dr. Sandra Teresita Martín del Campo

  41. Effect of Thermal Process and Filtration on the Antioxidant Activity and Physicochemical Parameters of Agave atrovirens Extracts

    Article • Journal of Food Research, December 2014, Canadian Center of Science and Education

    Dr. Sandra Teresita Martin del Campo

  42. Influence of probiotic strains added to cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions

    Article • International Dairy Journal, December 2013, Elsevier

    Dr. Sandra Teresita Martin del Campo

  43. Physicochemical quality of tequila during barrel maturation. A preliminary study

    Article • CyTA - Journal of Food, August 2013, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo, Dr. Sandra Teresita Martín del Campo

  44. Dynamics of Penicillium camemberti growth quantified by real-time PCR on Camembert-type cheeses under different conditions of temperature and relative humidity

    Article • Journal of Dairy Science, June 2013, American Dairy Science Association

    Dr. Sandra Teresita Martin del Campo

  45. Evaluation of proteolytic and physicochemical changes during storage of fresh Panela cheese from Queretaro, Mexico and its impact in texture

    Article • CyTA - Journal of Food, April 2012, Taylor & Francis

    Dr Jose Gerardo Montejano, Dr. Sandra Teresita Martin del Campo

  46. Volatile composition of tequila. Evaluation of three extraction methods Composición volátil del tequila. Evaluación de tres métodos extractivos

    Article • CyTA - Journal of Food, August 2011, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo, Dr. Sandra Teresita Martín del Campo

  47. Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

    Article • Dairy Science and Technology, February 2009, Springer Science + Business Media

    Dr. Sandra Teresita Martin del Campo

  48. Middle infrared spectroscopy characterization of ripening stages of Camembert-type cheeses

    Article • International Dairy Journal, July 2007, Elsevier

    Dr. Sandra Teresita Martin del Campo

  49. Evaluation of Chemical Parameters in Soft Mold-Ripened Cheese During Ripening by Mid-Infrared Spectroscopy

    Article • Journal of Dairy Science, June 2007, American Dairy Science Association

    Dr. Sandra Teresita Martin del Campo

  50. Essential Oil ofMentha piperitaL. Grown in Jalisco

    Article • Journal of Essential Oil Research, May 2002, Taylor & Francis

    Dr. Sandra Teresita Martin del Campo