Silvia Amaya Llano
机构: UNIVERSIDAD AUTONOMA DE QUERETARO, Posgrado en Alimentos
每年引用次数
引用次数
引用: 1,470
H-指数: 18
I10-指数 : 26
出版物: 60
Bean concentrates and inflammation reduction
M Oseguera-Toledo , VP Dia , E Gonzalez De Mejia , SL Amaya Llano
American Chemical Society 217 -231
1
2012
Study of the Interactions Occurring During the Encapsulation of Sesamol within Casein Micelles Reformed from Sodium Caseinate Solutions
Manuel A Santos Basurto , Anaberta Cardador Martínez , Eduardo Castaño Tostado , Moustapha Bah
Journal of Food Science 83 ( 9) 2295 -2304
2
2018
Skim milk permeate fermentation by Lactobacillus helveticus.
W. M. Meneses-Corona , R. G. Sergio de Jesús , S. Lozano-Muñiz , S. L. Amaya-Llano
Biotechnology Summit 2014. Santa María Huatulco, Oaxaca, Mexico, 8-10 October, 2014. 61 -66
2014
Use of solid-state fermentation as a treatment to reduce anti-nutritional factors in mango seed kernel.
PE Velázquez-Jiménez , S de J Romero-Gómez , E Castaño-Tostado , SO Mendoza-Díaz
Biotechnology Summit 2014. Santa María Huatulco, Oaxaca, Mexico, 8-10 October, 2014 260 -265
2014
Dairy ingredients in new functional food product development.
S. L. Amaya-Llano , Lech Ozimek
Functional food product development 135 -145
1
2010
Functional Characteristics of Extruded Blends of Whey Protein Concentrate and Corn Starch
S. L. Amaya-Llano , N. Morales Hernández , E. Castaño Tostado , F. Martínez-Bustos
Cereal Chemistry 84 ( 2) 195 -201
31
2007
Effects of Extruded Sugar Bagasse Blend on Yogurt Quality
I. Verdalet-Guzmán , R. Viveros-Contreras , S. L. Amaya-Llano , F. Martínez-Bustos
Food and Bioprocess Technology 4 ( 1) 155 -160
3
2011
Thermal inactivation kinetics of partially purified mango pectin methylesterase
Claudio Alonso DÍAZ-CRUZ , Carlos REGALADO-GONZÁLEZ , Eduardo MORALES-SÁNCHEZ , Gonzalo VELAZQUEZ
Food Science and Technology International 36 ( 2) 282 -285
3
2016
Homologue expression of a fungal endo-1,4-β-Dxylanase using submerged and solid substrate fermentations
A Amaro-Reyes , BE García-Almendárez , DG Vázquez-Mandujano , S Amaya-Llano
African Journal of Biotechnology 10 ( 10) 1760 -1767
3
2011
Homologue expression of a β-xylosidase from native Aspergillus niger.
A Amaro-Reyes , BE García-Almendárez , DG Vázquez-Mandujano , S Amaya-Llano
Journal of Industrial Microbiology & Biotechnology 38 ( 9) 1311 -1319
9
2011
Protective effect of a cross‐linked starch by extrusion on the survival of Bifidobacterium breve ATCC 15700 in yogurt
Beneranda Murúa‐Pagola , Ana Laura Castro‐Becerra , Lucia Abadía‐García , Eduardo Castaño‐Tostado
Journal of Food Processing and Preservation 45 ( 1)
1
2021
Physicochemical properties of cassava, potato and jicama starches oxidised with organic acids
Fernando Martínez-Bustos , Silvia Lorena Amaya-Llano , J Antonio Carbajal-Arteaga , Yoon Kil Chang
Journal of the Science of Food and Agriculture 87 ( 7) 1207 -1214
21
2007
Encapsulation of probiotics in whey protein isolate and modified huauzontle's starch: An approach to avoid fermentation and stabilize polyphenol compounds in a ready-to-drink probiotic green tea
Tana Hernández-Barrueta , Fernando Martínez-Bustos , Eduardo Castaño-Tostado , Youngsoo Lee
Lwt - Food Science and Technology 124 109131
3
2020
Comparative Studies on Some Physico-chemical, Thermal, Morphological, and Pasting Properties of Acid-thinned Jicama and Maize Starches
Silvia Lorena Amaya-Llano , Fernando Martínez-Bustos , Ana Laura Martínez Alegría , José de Jesús Zazueta-Morales
Food and Bioprocess Technology 4 ( 1) 48 -60
27
2011
Effect of microwave irradiation on acid hydrolysis of Faba bean starch: Physicochemical changes of the starch granules
Mayra Esthela González-Mendoza , Fernando Martínez-Bustos , Eduardo Castaño-Tostado , Silvia Lorena Amaya-Llano
Molecules 27 ( 11) 3528 -3528
13
2022
Addition of glycomacropeptide as fat replacer in sugar‐reduced Greek‐style yoghurt
Liliana Godoy‐García , Lucía Abadía‐García , Karina Cruz‐Aldaco , Eduardo Castaño‐Tostado
International Journal of Dairy Technology 73 ( 4) 718 -725
1
2020
The effect of incorporating microencapsulated Lactobacillus casei ATCC 334 on the physicochemical and rheological properties of fortified Greek‐style yoghurt
Beneranda Murua‐Pagola , Lucía Abadía‐García , Maria Isabel Vázquez‐Aguilar , Silvia L Amaya‐Llano
International Journal of Dairy Technology
2024
Oral Administration of Microencapsulated B. Longum BAA-999 and Lycopene Modulates IGF-1/IGF-1R/IGFBP3 Protein Expressions in a Colorectal Murine Model
Valadez-Bustos , Escamilla-Silva , García-Vázquez , Gallegos-Corona
International Journal of Molecular Sciences 20 ( 17) 4275
3
2019
Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities.
M.L. Van Tassell , L.A. Ibarra-Sánchez , S.R. Takhar , S.L. Amaya-Llano
Journal of Dairy Science 98 ( 12) 8515 -8524
22
2015
Acid thinned jicama and maize starches as fat substitute in stirred yogurt
S.L. Amaya-Llano , A.L. Martínez-Alegría , J.J. Zazueta-Morales , F. Martínez-Bustos
Lwt - Food Science and Technology 41 ( 7) 1274 -1281
33
2008