Lilia M. Beltrán-Barrientos

centro de investigacion en alimentacion y desarrollo

H指数:12

被引数:717

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Reduction of cardiovascular risk by fermented milks with Limosilactobacillus fermentum J20 in diet-induced hypercholesterolemic Sprague-Dawley rats

通过添加植物乳杆菌J20发酵乳降低饮食诱导高胆固醇血症Sprague-Dawley大鼠的心血管风险

International Dairy Journal

IF3.4

2026-07-010

PRE

Cocoa bean (Theobroma CacaoL.) shells as a functional food ingredient: evaluation of potential health benefits after simulated gastrointestinal digestion and ex vivo absorption

可可豆（Theobroma CacaoL.）外壳作为功能性食品成分：模拟胃肠道消化和离体吸收后潜在健康益处的评估

acs food science technology

IF0

2025-07-210

PRE

From Mexico to the world: at least sixty different types of artisanal Mexican cheeses

从墨西哥走向世界：至少有六十种不同的墨西哥手工奶酪。

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

IF3.6

2025-06-010

PRE

Bioaccessibility and bioavailability of cardioprotective peptides from fermented milks with specific strains of Limosilactobacillus fermentum after an ex vivo absorption model

INTERNATIONAL DAIRY JOURNAL

IF3.4

2025-03-010

PRE

Gut Microbiota Modulation after the Administration of an Antihypertensive Milk Fermented with Lactococcus lactis NRRL B-50571

抗高血压乳制品经Lactococcus lactis NRRL B-50571发酵后对肠道微生物组的调节

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-02-240

PRE

Effect of Fermented Foods on Inflammatory Bowel Disease: A Focus on the MAPK and NF-kβ Pathways

发酵食品对炎症性肠病的影响：聚焦于MAPK和NF-κB通路

ACS FOOD SCIENCE & TECHNOLOGY

IF2.8

2025-01-060

PRE

Microbiological quality and native lactic acid bacteria diversity of artisanal Mexican cheeses: A review

FOOD RESEARCH INTERNATIONAL

IF8

2024-10-012

PRE

Screening of fermented milks with Lactococcus and Lactobacillus strains isolated from artisanal Mexican cheeses by the evaluation of the in vitro inhibition of enzymes associated to neurodegeneration

通过评估体外抑制与神经退行性变相关酶的作用，筛选从墨西哥手工奶酪中分离的乳酸乳球菌和乳杆菌菌株发酵的乳制品

international journal of transportation science and technology

IF0

2024-09-130

PRE

Gut microbiota response to consumption of milks fermented with specific strains of Lactococcus lactis with hypocholesterolemic effect

FOOD PRODUCTION PROCESSING AND NUTRITION

IF5.7

2024-05-083

Probiotic Potential of Bacteria Isolated from Huauzontle (Chenopodium berlandieri spp. Nuttalliae) and Multifunctional Properties of Their Intracellular Contents

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2024-02-071

PRE

Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2022-07-1112

PRE

Novel bacteriocins produced by Lactobacillus fermentum strains with bacteriostatic effects in milk against selected indicator microorganisms

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-04-0121

OAAI

Invited review: Potential antiobesity effect of fermented dairy products

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-04-0112

OAAI

Invited review: Effect of antihypertensive fermented milks on gut microbiota

JOURNAL OF DAIRY SCIENCE

IF4.4

2021-04-0110

OAAI

Artisanal cocoa bean fermentation: From cocoa bean proteins to bioactive peptides with potential health benefits

手工可可豆发酵: 从可可豆蛋白到具有潜在健康益处的生物活性肽

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-10-0131

OAAI

Effect of the intracellular content from Lactobacillus casei CRL-431 on the antioxidant properties of breast milk: Randomized double-blind controlled trial

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-08-014

PREAI

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

ANNALS OF MICROBIOLOGY

IF3.4

2020-03-0446

OAAI

Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?

JOURNAL OF FUNCTIONAL FOODS

IF4

2018-09-0110

PREAI

Milk Fermented by Specific Lactobacillus Strains Regulates the Serum Levels of IL-6, TNF-α and IL-10 Cytokines in a LPS-Stimulated Murine Model

NUTRIENTS

IF5

2018-05-2944

OAAI

Randomized double-blind controlled clinical trial of the blood pressure-lowering effect of fermented milk with Lactococcus lactis: A pilot study

JOURNAL OF DAIRY SCIENCE

IF4.4

2018-04-0144

OAAI

Lilia M. Beltrán-Barrientos

个人简介

教育背景

工作经历

荣誉奖项

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