Santacruz-López, Yolanda Arlette

academic article in scopus

• Influence of feeding practices in the composition and functionality of infant gut microbiota and its relationship with health.  PLoS ONE.  2024
• Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour.  International Journal of Food Science and Technology.  58:397-405. 2023
• Production and purification of bacterial membrane vesicles for biotechnology applications: Challenges and opportunities.  Electrophoresis.  44:107-124. 2023
• Assessment of Potential Probiotic and Synbiotic Properties of Lactic Acid Bacteria Grown In Vitro with Starch-Based Soluble Corn Fiber or Inulin.  Foods.  11. 2022
• Fish oil and probiotics supplementation through milk chocolate improves spatial learning and memory in male Wistar rats.  Frontiers in Nutrition.  9. 2022
• An in-situ approach based in mineral oil to decrease end-product inhibition in prodigiosin production by Serratia marcescens.  Food and Bioproducts Processing.  135:217-226. 2022
• Spray dried lactobacilli maintain viability and feruloyl esterase activity during prolonged storage and under gastrointestinal tract conditions.  Journal of Food Science and Technology.  59:1202-1210. 2022
• Prospective on the application of abiotic stresses to enhance the industrial production of exopolysaccharides from microalgae.  Current Research in Biotechnology.  4:439-444. 2022
• Chocolate as carrier to deliver bioactive ingredients: Current advances and future perspectives.  Foods.  10. 2021
• Effects of phlorotannin and polysaccharide fractions of brown seaweed Silvetia compressa on human gut microbiota composition using an in vitro colonic model.  Journal of Functional Foods.  84. 2021
• Sugar-free milk chocolate as a carrier of omega-3 polyunsaturated fatty acids and probiotics: A potential functional food for the diabetic population.  Foods.  10. 2021
• Physicochemical properties and sensory acceptability of sugar-free dark chocolate formulations added with probiotics Propiedades fisicoquímicas y aceptabilidad sensorial de formulaciones de chocolate negro libres de azúcar y adicionadas con probióticos.  Revista Mexicana de Ingeniera Quimica.  20:697-709. 2021
• The complex relationship between metabolic syndrome and sweeteners.  Journal of Food Science.  86:1511-1531. 2021
• Assessment of the bacterial diversity of agave sap concentrate, resistance to in vitro gastrointestinal conditions and short-chain fatty acids production.  Food Research International.  140. 2021
• Physicochemical properties and sensory acceptability of a next-generation functional chocolate added with omega-3 polyunsaturated fatty acids and probiotics.  Foods.  10. 2021
• Sanitizing after fresh-cutting carrots reduces the wound-induced accumulation of phenolic antioxidants compared to sanitizing before fresh-cutting.  Journal of the Science of Food and Agriculture.  100:4995-4998. 2020
• Effects of carrot puree with enhanced levels of chlorogenic acid on rat cognitive abilities and neural development Efectos del puré de zanahoria con niveles elevados de ácido clorogénico sobre las capacidades cognitivas y desarrollo neuronal de ratas.  CYTA - Journal of Food.  18:68-75. 2020
• Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.  Journal of Food Science.  84:1151-1161. 2019
• Microencapsulated feruloyl esterase-producing lactobacilli ameliorate lipid profile and glycaemia in high fat diet-induced obese mice.  Beneficial microbes.  10:189-198. 2019
• Peptides and isoflavones in gastrointestinal digests contribute to the anti-inflammatory potential of cooked or germinated desi and kabuli chickpea (Cicer arietinum L.).  Food Chemistry.  268:66-76. 2018
• Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals.  Journal of Food Science.  83:2351-2361. 2018
• Phytochemical characterization of sesame bran: An unexploited by-product rich in bioactive compounds Caracterización fitoquímica de salvado de ajonjolí: Un sub-producto desaprovechado rico en compuestos bioactivos.  CYTA - Journal of Food.  16:814-821. 2018