LO
Laura Olvera-Rosales
Universidad Autónoma del Estado de Hidalgo
Research areas: Agricultural and Biological Sciences · Food Science · Protein Hydrolysis and Bioactive Peptides · Probiotics and Fermented Foods · Proteins in Food Systems
0009-0009-8603-9048
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Education history is unavailable.
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Publications (11)
- Proteolytic and Functional Changes During Whey Fermentation by Lactococcus lactis NCFB 724: An Integrated Analysis of ACE and DPP-IV Inhibitory Activities Save
- Regulatory Challenges for the International Commercialization of Fermented Functional Foods Containing Probiotics Save
- Firmicutes/Bacteroidetes Ratio as an Insufficient Indicator of Metabolic Status in Mexican Young Adults Save
- Obesity and Diabetes in Mexico: An Approach to the Intestinal Microbiota Save
- Production of an Ice Cream Base with Added Lacticaseibacillus rhamnosus GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity Save
- Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications Save
- Bovine Whey Hydrolysis with Pancreatin Produces a Functional Ingredient for Developing Antihypertensive Beverages Save
- Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins Save
- Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits Save
- ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102 Save
- Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics Save