Search Results - "Hernández-Figueroa, Ricardo H."

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

Authors: Mani-López, Emma Hernández-Figueroa, Ricardo H. López-Malo, Aurelio et al.

Source: Frontiers in Chemistry. 2024, p1-12. 12p.

Evaluation of Clean-Label Additives to Inhibit Molds and Extend the Shelf Life of Preservative-Free Bread.

Authors: Hernández-Figueroa, Ricardo H. López-Malo, Aurelio Mejía-Garibay, Beatriz et al.

Source: Microbiology Research. Aug2025, Vol. 16 Issue 8, p179. 20p.

Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders.

Authors: Hernández-Figueroa, Ricardo H. López-Malo, Aurelio Mani-López, Emma

Source: Microbiology Research. Jul2025, Vol. 16 Issue 7, p161. 27p.

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

Authors: Vera-Santander, Victor E. Hernández-Figueroa, Ricardo H. Jiménez-Munguía, María T. et al.

Source: Molecules. Feb2023, Vol. 28 Issue 3, p1230. 28p.