Adriana C. Gallegos-Flores
Blvd. V. Carranza E Ing. José Cárdenas V. S/n. Col. República Ote, C.P. 25280
Saltillo, COA 25280, Mexico
Saltillo, COA 25280, Mexico
Last Updated: 09/26/2026
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Found 28 publications
Correction: Maize Toast Enriched with Quelite Flour (Amaranthus hybridus) as an Alternative for Malnutrition in a Mouse Model.
Journal: Plant foods for human nutrition (Dordrecht, Netherlands)
Published: November 22, 2025
Physicochemical and functional properties of high-protein flour for lentil-rice meat analog nuggets.
Physicochemical and functional properties of high-protein flour for lentil-rice meat analog nuggets.
Journal: Food chemistry
Published: September 26, 2025
Maize Toast Enriched with Quelite Flour (Amaranthus hybridus) as an Alternative for Malnutrition in a Mouse Model.
Journal: Plant foods for human nutrition (Dordrecht, Netherlands)
Published: August 04, 2025
Protein hydrolysates with ACE-I inhibitory activity from amaranth seeds fermented with Enterococcus faecium-LR9: Identification of peptides and molecular docking.
Journal: Food chemistry
Published: June 27, 2024
Grape Pomace Polyphenols Reduce Acute Inflammatory Response Induced by Carrageenan in a Murine Model.
Journal: Chemistry & biodiversity
Published: December 20, 2023
Sustainable use of giant reed to produce industrialized enzymes.
Journal: Heliyon
Published: June 15, 2023
Anticancer Effect of Pomegranate Peel Polyphenols against Cervical Cancer.
Journal: Antioxidants (Basel, Switzerland)
Published: December 01, 2022
Reactive Oxygen, Nitrogen, and Sulfur Species (RONSS) as a Metabolic Cluster for Signaling and Biostimulation of Plants: An Overview.
Journal: Plants (Basel, Switzerland)
Published: November 06, 2022
Antioxidant Dietary Fiber Sourced from Agroindustrial Byproducts and Its Applications.
Journal: Foods (Basel, Switzerland)
Published: October 30, 2022
Sprouts as probiotic carriers: A new trend to improve consumer nutrition.
Journal: Food chemistry. Molecular sciences
Published: May 31, 2022
Successive Fermentation of Aguamiel and Molasses by Aspergillus oryzae and Saccharomyces cerevisiae to Obtain High Purity Fructooligosaccharides.
Journal: Foods (Basel, Switzerland)
Published: April 29, 2022
Last Updated: 09/26/2026