Perfil microbiológico del queso de aro consumido en la Cañada Oaxaqueña by Lucio GONZÁLEZ-MONTIEL, Melitón Jesús FRANCO-FERNÁNDEZ

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Nutritional and Nutraceutical Properties of Mexican Traditional Mole Sauce by Rafael Campos-Montiel, Gabriela Medina-Pérez, Edgar Vázquez-Nuñez, Laura Afanador-Barajas, Iridiam Hernández-Soto, Gulzar Ahmad Nayik, Lucio González-Montiel, Mohamed Alkafafy

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Bioactive Compounds, Antioxidant and Antimicrobial Activity of Propolis Extracts during In Vitro Digestion by Lucio González-Montiel, Ana Cristina Figueira, Gabriela Medina-Pérez, Fabián Fernández-Luqueño, Gabriel Aguirre-Álvarez, Elizabeth Pérez-Soto, Sergio Pérez-Ríos, Rafael G. Campos-Montiel

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Efecto de Xoconostle (Opuntia matudae Scheinvar) sobre la concentración de metano y las variables ruminales durante una fermentación in vitro de rastrojo de maíz by Jose Jesus Espino-García, Isaac Almaraz-Buendía, J. Jesús Germán Peralta-Ortiz, Abigail Reyes-Munguía, Iridiam Hernández-Soto, Lucio González-Montiel, Rafael Germán Campos-Montiel

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The Application of Ultrasound in Honey: Antioxidant Activity, Inhibitory Effect on α-amylase and α-glucosidase, and In Vitro Digestibility Assessment by Armando Peláez-Acero, Diana Belem Garrido-Islas, Rafael Germán Campos-Montiel, Lucio González-Montiel, Gabriela Medina-Pérez, Lorena Luna-Rodríguez, Uriel González-Lemus, Antonio de Jesús Cenobio-Galindo

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Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion by Lucio González Montiel, Arely León-López, Adelfo García-Ceja, Melitón Jesús Franco-Fernández, Elizabeth Pérez-Soto, Antonio de Jesús Cenobio-Galindo, Rafael G. Campos-Montiel, Gabriel Aguirre-Álvarez

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