Search Results - Hernández‐Figueroa, Ricardo H.

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  1. 1
    Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

    Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review by Vera-Santander, Victor E, Hernández-Figueroa, Ricardo H, Jiménez-Munguía, María T, Mani-López, Emma, López-Malo, Aurelio

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  2. 2
    Antifungal activity of alginate coatings with essential oil of Mexican oregano incorporated in the stem of tomatoes

    Antifungal activity of alginate coatings with essential oil of Mexican oregano incorporated in the stem of tomatoes by Hernández‐Figueroa, Ricardo H., Mani‐López, Emma, López‐Malo, Aurelio

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  3. 3
    Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

    Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread by Hernández-Figueroa, Ricardo H, Mani-López, Emma, López-Malo, Aurelio

    Published in Antibiotics (Basel)
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  4. 4
    Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review

    Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review by Hernández-Figueroa, Ricardo H, Mani-López, Emma, Palou, Enrique, López-Malo, Aurelio

    Published in Fermentation (Basel)
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  5. 5
    Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread

    Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread by Hernández-Figueroa, Ricardo H, Mani-López, Emma, Ramírez-Corona, Nelly, López-Malo, Aurelio

    Published in Foods
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  6. 6
    Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products

    Viability and functional impact of probiotic and starter cultures in salami-type fermented meat products by Mani-López, Emma, Hernández-Figueroa, Ricardo H, López-Malo, Aurelio, Morales-Camacho, Jocksan I

    Published in Frontiers in chemistry
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  7. 7
    Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

    Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread by Hernández-Figueroa, Ricardo H., Mani-López, Emma, López-Malo, Aurelio

    Published in Applied Food Research
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  8. 8
    Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS)

    Utilization of Whey for Eco-Friendly Bio-Preservation of Mexican-Style Fresh Cheeses: Antimicrobial Activity of Lactobacillus casei 21/1 Cell-Free Supernatants (CFS) by Vera-Santander, Victor E, Hernández-Figueroa, Ricardo H, Arrioja-Bretón, Daniela, Jiménez-Munguía, María T, Mani-López, Emma, López-Malo, Aurelio

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  9. 9
    Antimicrobial activity and applications of fermentates from lactic acid bacteria - a review

    Antimicrobial activity and applications of fermentates from lactic acid bacteria - a review by Hernández Figueroa, Ricardo H, López-Malo, Aurelio, Mani-López, Emma

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  10. 10
    Antifungal Capacity of Poolish-Type Sourdough Supplemented with ILactiplantibacillus plantarum/I and Its Aqueous Extracts In Vitro and Bread

    Antifungal Capacity of Poolish-Type Sourdough Supplemented with ILactiplantibacillus plantarum/I and Its Aqueous Extracts In Vitro and Bread by Hernández-Figueroa, Ricardo H, Mani-López, Emma, López-Malo, Aurelio

    Published in Antibiotics (Basel)
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