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María de Lourdes Pérez‐Chabela

Observed names: M Perez-Chabela, M. L. Perez-Chabela, M. L. Pérez-Chabela, M. LOURDES PÉREZ‐CHABELA, M. Lourdes Perez-Chabela, M. Lourdes Pérez-Chabela, M. Lourdes Pérez‐Chabela, M.L. PEREZ‐CHABELA, M.L. Pérez-Chabela, M.L. Pérez-chabela, M.L. Pérez‐Chabela, Maria Lourdes Pérez-Chabela, Maria de Lourdes Perez-Chabela, Maria de Lourdes Pérez-Chabela, Maria de Lourdes Pérez‐Chabela, María De Lourdes Pérez‐Chabela, María Lourdes Pérez-Chabela, María de Lourdes PÉREZ-CHABELA, María de Lourdes Pérez Chabela, María de Lourdes Pérez-Chabela, PÉREZ-CHABELA, María De Lourdes, Pérez Chabela, María de Lourdes
ORCID: 0000-0003-2161-4282
Observed ORCID: 0000-0003-2161-4282
OpenAlex ID: A5035916014
Textural properties and microstructure of low-fat and sodium-reduced meat batters formulated with gellan gum and dicationic salts
2008 · Alfonso Totosaus, M. Lourdes Pérez-Chabela · LWT · 101
In vitro evaluation of the fermentation of added‐value agroindustrial by‐products: cactus pear ( O puntia ficus‐indica L .) peel and pineapple ( A nanas comosus) peel as functional ingredients
2013 · Juan Diaz‐Vela, Alfonso Totosaus, et al. · International Journal of Food Science & Technology · 86
In Vitro Evaluation of the Probiotic and Safety Properties of Bacteriocinogenic and Non-Bacteriocinogenic Lactic Acid Bacteria from the Intestines of Nile Tilapia and Common Carp for Their Use as Probiotics in Aquaculture
2017 · Pierre Marie Kaktcham, Jules-Bocamdé Temgoua, et al. · Probiotics and Antimicrobial Proteins · 76
Effect of Spray Drying Encapsulation of Thermotolerant Lactic Acid Bacteria on Meat Batters Properties
2012 · M. Lourdes Pérez-Chabela, Roberto Lara-Labastida, et al. · Food and Bioprocess Technology · 67
Probiotic properties and stress response of thermotolerant lactic acid bacteria isolated from cooked meat products
2018 · Annel M. Hernández-Alcántara, Carmen Wacher, et al. · LWT · 66
Integration of Agroindustrial Co-Products as Functional Food Ingredients: Cactus Pear (O puntia ficus indica ) Flour and Pineapple (A nanas comosus ) Peel Flour as Fiber Source in Cooked Sausages Inoculated with Lactic Acid Bacteria
2015 · J. Díaz-Vela, A. Totosaus, et al. · Journal of Food Processing and Preservation · 66
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Probiotic potential of thermotolerant lactic acid bacteria strains isolated from cooked meat products.
2013 · M. L. Ramirez-Chavarin, Carmen Wacher, et al. · International Food Research Journal · 53
Mango peel flour and potato peel flour as bioactive ingredients in the formulation of functional yogurt
2021 · María de Lourdes PÉREZ-CHABELA, Alejandra CEBOLLÓN-JUÁREZ, et al. · Food Science and Technology · 52
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Quantitative analyses of the bacterial microbiota of rearing environment, tilapia and common carp cultured in earthen ponds and inhibitory activity of its lactic acid bacteria on fish spoilage and pathogenic bacteria
2017 · Pierre Marie Kaktcham, Jules-Bocamdé Temgoua, et al. · World Journal of Microbiology and Biotechnology · 51
Improvement of lactic acid bacteria viability in acid conditions employing agroindustrial co-products as prebiotic on alginate ionotropic gel matrix co-encapsulation
2017 · Victor Serrano-Casas, M. Lourdes Pérez-Chabela, et al. · Journal of Functional Foods · 48
Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages
2011 · Elena Sánchez-Zapata, Juan Díaz-Vela, et al. · Food and Bioprocess Technology · 45
Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages
2008 · María de Lourdes Pérez-Chabela, Alfonso Totosaus, et al. · Food Science and Technology · 43
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Bacteriocinogenic Lactococcus lactis subsp. lactis 3MT isolated from freshwater Nile Tilapia: isolation, safety traits, bacteriocin characterisation, and application for biopreservation in fish pâté
2019 · Pierre Marie Kaktcham, Laverdure Tchamani Piame, et al. · Archives of Microbiology · 39
Nisin-producing Lactococcus lactis subsp. lactis 2MT isolated from freshwater Nile tilapia in Cameroon: Bacteriocin screening, characterization, and optimization in a low-cost medium
2019 · Pierre Marie Kaktcham, Edith Marius Foko Kouam, et al. · LWT · 39
Valorization of Pomace Powder Obtained from Native Mexican Apple (Malus domestica var. rayada): Chemical, Techno-functional and Antioxidant Properties
2015 · Angélica Cerda-Tapia, María de Lourdes Pérez-Chabela, et al. · Plant Foods for Human Nutrition · 36
Probiotication of cooked sausages employing agroindustrial coproducts as prebiotic co‐encapsulant in ionotropic alginate–pectin gels
2019 · Luis P. Barragán‐Martínez, Alfonso Totosaus, et al. · International Journal of Food Science & Technology · 34
Probiotic Properties and Proteomic Analysis of Pediococcus pentosaceus 1101
2022 · Monserrat Escobar-Sánchez, Ulises Carrasco-Navarro, et al. · Foods · 33
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Evaluation of Agro-Industrial Co-Products as Source of Bioactive Compounds: Fiber, Antioxidants and Prebiotic
2016 · Annel M Hernández-Alcántara, Alfonso Totosaus, et al. · Acta Universitatis Cibiniensis. Series E: Food Technology · 24
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Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages
2017 · Juan Díaz-Vela, Alfonso Totosaus, et al. · Journal of Food Science and Technology · 21
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Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts
2004 · A. Totosaus, R.H. Alfaro-rodriguez, et al. · International Journal of Food Sciences and Nutrition · 21
Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria
2013 · M. Lourdes Pérez-Chabela, Juan Díaz-Vela, et al. · International Journal of Food Properties · 19
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Characterization and Identification of Thermotolerant Lactic Acid Bacteria Isolated From Cooked Sausages as Bioprotective Cultures
2010 · NORMA L. RAMÍREZ‐CHAVARÍN, CARMEN WACHER‐RODARTE, et al. · Journal of Muscle Foods · 19
Agroindustrial Coproducts as Sources of Novel Functional Ingredients
2018 · Maria Lourdes Pérez-Chabela, Annel M. Hernández-Alcántara · Elsevier eBooks · 15
In vitro fermentation of agroindustrial by-products: grapefruit albedo and peel, cactus pear peel and pineapple peel by lactic acid bacteria.
2015 · A. Parra-Matadamas, Lino Mayorga-Reyes, et al. · International Food Research Journal · 15
The probiotics and their metabolites in aquaculture. A review
2020 · María de Lourdes Pérez-Chabela, Departamento de Biotecnología. Universidad Autónoma Metropolitana. Iztapalapa. · Hidrobiológica · 14
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Works count: 70
Citation count: 1,246
H-index: 20
I10-index: 30
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