All Stories

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

    Article • Food Research International, October 2017, Elsevier

    Sandra Martin del Campo

  2. Pulque

    Article • January 2017, Elsevier

    Sandra Martin del Campo, Dr Adelfo Escalante

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

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

    Sandra Martin del Campo, Cristian Jimenez Martinez

  4. Dietary Fiber as Food Additive: Present and Future

    Article • December 2016, Wiley

    Sandra Martin del Campo

  5. 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)

    Sandra Martin del Campo

  6. Quesos de cabra con actividad antioxidadnte y antihipertensiva

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

    DR MICLOTH LOPEZ DEL CASTILLO, Sandra Martin del Campo

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

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

    Sandra Martin del Campo

  8. 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, Sandra Martin del Campo

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

    Article • Industrial Crops and Products, December 2015, Elsevier

    Sandra Martin del Campo

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

    Article • LWT, May 2015, Elsevier

    Sandra Martin del Campo

  11. 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

    Sandra Martin del Campo

  12. 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

    Sandra Martin del Campo

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

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

    Sandra Martin del Campo

  14. 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

    Sandra Martin del Campo

  15. 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, Sandra Martin del Campo

  16. 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

    Sandra Martin del Campo

  17. 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

    Sandra Martin del Campo

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

    Article • International Dairy Journal, July 2007, Elsevier

    Sandra Martin del Campo

  19. 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

    Sandra Martin del Campo