Immune response induced by fermented milk with potential probiotic strains isolated from artisanal Cocido cheese by Lourdes Santiago-López, Adrián Hernández-Mendoza, Verónica Mata-Haro, Belinda Vallejo-Cordoba, Aarón F. González-Córdova

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Antidepressant and Anxiolytic Effects of Fermented Huauzontle, a Prehispanic Mexican Pseudocereal by Lourdes Santiago-López, Arantxa Almada-Corral, Hugo S. García, Verónica Mata-Haro, Aarón F. González-Córdova, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza

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In Vitro Antioxidant and Antihypertensive Activity of Edible Insects Flours (Mealworm and Grasshopper) Fermented with <i>Lactococcus lactis</i> Strains by Adilene Mendoza-Salazar, Lourdes Santiago-López, María J. Torres-Llanez, Adrián Hernández-Mendoza, Belinda Vallejo-Cordoba, Andrea M. Liceaga, Aarón F. González-Córdova

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Flash Vacuum Expansion of Maradol Papaya (<i>Carica papaya</i> L.) for Producing an Antioxidant-Potential Dairy Beverage Fermented by <i>Limosilactobacillus fermentum</i> J24 by Jesús Ayala Zavala, Teresita de Jesús Castillo Romero, José Isidro Méndez Romero, Lourdes Santiago López, Aarón Fernando González Córdova, Adrián Hernández Mendoza, Belinda Vallejo Cordoba, Manuel Vargas Ortiz

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<i>Tejuino</i>, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification by Ángel Eduardo Rubio-Castillo, José I. Méndez-Romero, Ricardo Reyes-Díaz, Lourdes Santiago-López, Belinda Vallejo-Cordoba, Adrián Hernández-Mendoza, Sonia G. Sáyago-Ayerdi, Aarón F. González-Córdova

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