Serna-Saldivar S.O.
88
Coauthors
25
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2013 | 1 |
| 2014 | 1 |
| 2015 | 4 |
| 2016 | 3 |
| 2017 | 1 |
| 2018 | 5 |
| 2019 | 1 |
| 2020 | 6 |
| 2021 | 2 |
| 2022 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 8 |
| Ciencia agraria | 6 |
| Fitopatología | 5 |
| Microbiología | 4 |
| Ciencias Agrícolas | 4 |
| Proteína | 2 |
| Bioquímica | 2 |
| Planta | 1 |
| Nutrición | 1 |
| Enfermedad cardiovascular | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Tecnología alimentaria | 20 |
| Alimentación y bebidas | 12 |
| Bioquímica | 5 |
| Fisiología humana | 3 |
| Salud y seguridad personal | 2 |
| Temas específicos de la historia natural de las plantas | 1 |
| Plantas conocidas por sus características y flores | 1 |
| Lesiones, enfermedades y plagas de las plantas | 1 |
| Métodos informáticos especiales | 1 |
| Técnicas, equipos y materiales | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 25 |
| Google Scholar | 11 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Marco A. Lazo-Vélez | 19 |
| Gutiérrez-Uribe J.A. | 5 |
| Cristina M. Rosell | 5 |
| Espinosa-Ramírez J. | 5 |
| Miriam Briones-García | 4 |
| Guardado-Félix D. | 4 |
| Garzón R. | 4 |
| Pérez-Carrillo E. | 3 |
| Mata-Ramírez D. | 2 |
| Guajardo-Flores D. | 2 |
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Top Keywords
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Publicaciones del autor
Production of selenium-enriched breads and their nutritional and nutraceutical properties
Book PartAbstract: Cereals, fish/shellfish, meat and dairy products are the main foods that provide dietary Se for thePalabras claves:bread, Bread making, Cáncer, Cardiovascular disease, flour, hiv, Immune response, inflammation, lactic acid bacteria, Oxidative Stress, selenium, selenoproteins, Sourdough, Wheat, YeastAutores:Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusEvaluation of the functionality of five different soybean proteins in yeast-leavened pan breads
ArticleAbstract: Soybean (SB) products are a source of proteins that complement the amino acid profile of cereal-basePalabras claves:bread, Dough rheological properties, Functional properties, Soybean proteinsAutores:Chuck-Hernandez C., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusSelenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors
ReviewAbstract: Bread is among the three top foods that provide most of the dietary selenium (Se) for most of the woPalabras claves:Autores:Chávez-Santoscoy R.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusProtein-selenized enriched breads
Book PartAbstract: Breads greatly contribute to dietary intake of selenium (Se) for the world’s population. The intrinsPalabras claves:bacteria, biofortification, Breads, Cáncer, cereals, Chemopreventive, Glutathione peroxidase, Oxidative Stress, Selenium (Se), sprouting, Wheat, YeastAutores:Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopusDelivery of flavonoids and saponins from black bean (Phaseolus vulgaris) seed coats incorporated into whole wheat bread
ArticleAbstract: Cereal-based products can be used as vehicles for the delivery of relevant bioactive compounds sincePalabras claves:Black bean seed coat, Colon cancer, Enriched foods, flavonoids, saponins, Whole wheat breadAutores:Chávez-Santoscoy R.A., Gutiérrez-Uribe J.A., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:googlescopus