Información*
| Nombre | LAURA BERENICE OLVERA ROSALES |
|---|---|
| Área | CIENCIAS DE AGRICULTURA, AGROPECUARIAS, FORESTALES Y DE ECOSISTEMAS |
| Campo | BIOTECNOLOGÍA |
| Disciplina | BIOTECNOLOGÍA DE ALIMENTOS Y BEBIDAS |
| Especialidad | OTRAS |
| CVU | 703090 |
| Institución | |
|---|---|
| Dependencia | NO APLICA |
| Entidad | NO APLICA |
| Nivel | C |
| Vigencia | Inicio: 01/01/2026 |
| Fin: 31/12/2029 |
* Información del primer trimestre de 2026.
Fuente: SECIHTI.
Publicaciones ORCID
- 2026
- Regulatory Challenges for the International Commercialization of Fermented Functional Foods Containing Probiotics Fermentation
- Firmicutes/Bacteroidetes Ratio as an Insufficient Indicator of Metabolic Status in Mexican Young Adults Nutrients
- 2025
- Obesity and Diabetes in Mexico: An Approach to the Intestinal Microbiota Nutrients
- 2024
- Production of an Ice Cream Base with Added<i> Lacticaseibacillus rhamnosus</i> GG and Aguamiel Syrup: Probiotic Viability and Antihypertensive Capacity Dairy
- 2023
- Bioactive peptides of whey: obtaining, activity, mechanism of action, and further applications Critical Reviews in Food Science and Nutrition
- Bovine Whey Hydrolysis with Pancreatin Produces a Functional Ingredient for Developing Antihypertensive Beverages Foods 2023
- Differences in the Proteolytic System of Lactic Acid Bacteria Affect the Release of DPP-IV Inhibitory Peptides from Whey Proteins Dairy
- Proteins of Milk, Egg and Fish as a Source of Antioxidant Peptides: Production, Mechanism of Action and Health Benefits Food Reviews International
- ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102 Foods
- 2021
- Impact of the Gut Microbiota Balance on the Health–Disease Relationship: The Importance of Consuming Probiotics and Prebiotics Foods
