| Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays) BA Acosta-Estrada, MA Lazo-Vélez, Y Nava-Valdez, JA Gutiérrez-Uribe, ... Journal of Cereal Science 60 (1), 264-269, 2014 | 108 | 2014 |
| Application of Saccharomyces cerevisiae var. boulardii in food processing: a review MA Lazo‐Vélez, SO Serna‐Saldívar, MF Rosales‐Medina, ... Journal of applied microbiology 125 (4), 943-951, 2018 | 91 | 2018 |
| Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast … D Guardado-Félix, MA Lazo-Vélez, E Pérez-Carrillo, DE Panata-Saquicili, ... Lwt 129, 109517, 2020 | 78 | 2020 |
| Selenium‐enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors MA Lazo‐Vélez, A Chávez‐Santoscoy, SO Serna‐Saldivar Cereal Chemistry 92 (2), 134-144, 2015 | 47 | 2015 |
| Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max) MA Lazo-Vélez, D Guardado-Félix, J Avilés-González, I Romo-López, ... LWT 93, 64-70, 2018 | 37 | 2018 |
| Characterization and Quantitation of Triterpenoid Saponins in Raw and Sprouted Chenopodium berlandieri spp. (Huauzontle) Grains Subjected to Germination … MA Lazo‐Vélez, D Guajardo‐Flores, D Mata‐Ramírez, JA Gutiérrez‐Uribe, ... Journal of food science 81 (1), C19-C26, 2016 | 36 | 2016 |
| Delivery of Flavonoids and Saponins from Black Bean (Phaseolus vulgaris) Seed Coats Incorporated into Whole Wheat Bread RA Chávez-Santoscoy, MA Lazo-Vélez, SO Serna-Sáldivar, ... International Journal of Molecular Sciences 17 (2), 222, 2016 | 35 | 2016 |
| Interaction of dough acidity and microalga level on bread quality and antioxidant properties R Garzon, A Skendi, MA Lazo-Velez, M Papageorgiou, CM Rosell Food Chemistry 344, 128710, 2021 | 32 | 2021 |
| Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads MA Lazo-Vélez, C Chuck-Hernandez, SO Serna-Saldívar Journal of Cereal Science 64, 63-69, 2015 | 32 | 2015 |
| Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet). AM Romero-Espinoza, MC Vintimilla-Alvarez, M Briones-García, ... Lwt 130, 109658, 2020 | 29 | 2020 |
| Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function MA Lazo-Vélez, J Avilés-González, SO Serna-Saldivar, ... LWT-food science and technology 65, 1080-1086, 2016 | 25 | 2016 |
| Selenized chickpea sourdoughs for the enrichment of breads MA Lazo-Vélez, R Garzon, D Guardado-Félix, SO Serna-Saldivar, ... LWT 150, 112082, 2021 | 17 | 2021 |
| Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads MA Lazo-Vélez, VA Gutiérrez-Díaz, A Ramírez-Medrano, ... Journal of Cereal Science 58 (1), 164-169, 2013 | 16 | 2013 |
| Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis) LM Cordero-Clavijo, SO Serna-Saldívar, MA Lazo-Vélez, JFA González, ... Journal of Food Measurement and Characterization 15, 5071-5077, 2021 | 15 | 2021 |
| Ellagic acid: A review on its natural sources, chemical stability, and therapeutic potential., 2022, 2022 J Sharifi-Rad, C Quispe, CMS Castillo, R Caroca, MA Lazo-Vélez, ... DOI: https://doi. org/10.1155/2022/3848084. PMID: https://www. ncbi. nlm …, 0 | 12 | |
| Functional effects of soybean concentrates obtained from sprouted seeds enriched in selenium in wheat breadmaking MA Lazo‐Velez, D Mata‐Ramírez, SO Serna‐Saldivar, ... Cereal Chemistry 94 (4), 740-745, 2017 | 7 | 2017 |
| Impact of preharvest and controlled sprouting on wheat and bread quality J Espinosa-Ramírez, SO Serna-Saldívar, MA Lazo-Vélez, E Pérez-Carrillo Trends in wheat and bread making, 95-128, 2021 | 5 | 2021 |
| Protein-Selenized enriched breads D Guardado-Félix, MA Lazo-Vélez, SO Serna-Saldivar Flour and breads and their fortification in health and disease prevention …, 2019 | 4 | 2019 |
| Organic farming of wheat and sourdough quality MA Lazo-Vélez, R Caroca-Cáceres, D Suárez-Estrella, SOS Saldivar Trends in Wheat and Bread Making, 67-94, 2021 | 3 | 2021 |
| Non‐conventional fermentation at laboratory scale of cocoa beans: using probiotic microorganisms and substitution of mucilage by fruit pulps CR Vizcaino‐Almeida, D Guajardo‐Flores, R Caroca‐Cáceres, ... International Journal of Food Science & Technology 57 (7), 4307-4315, 2022 | 2 | 2022 |
