Adrián Hernández-Mendoza
Universidade Nova de Lisboa
109 Papers
65 Citations
Adrián Hernández-Mendoza is an academic researcher from Universidade Nova de Lisboa. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 24, co-authored 82 publications. Previous affiliations of Adrián Hernández-Mendoza include University of Wisconsin-Madison.
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Papers
Postbiotics: An evolving term within the functional foods field
J.E. Aguilar-Toalá,Rebeca García-Varela,Hugo S. Garcia,Verónica Mata-Haro,Aarón F. González-Córdova,Belinda Vallejo-Cordoba,Adrián Hernández-Mendoza +6 more
TL;DR: These properties suggest that postbiotics may contribute, to the improvement of host health by improving specific physiological functions, even though the exact mechanisms have not been entirely elucidated.
695
Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains
J.E. Aguilar-Toalá,Lourdes Santiago-López,C. Peres,Cidália Peres,Hugo S. Garcia,Belinda Vallejo-Cordoba,Aarón F. González-Córdova,Adrián Hernández-Mendoza +7 more
TL;DR: Assessment of the anti-inflammatory, antihemolytic, antioxidant, antimutagenic, and antimicrobial activities of crude extracts and peptide fractions obtained from fermented milks with specific Lactobacillus plantarum strains provides valuable evidence of multifunctional role of peptides derived of fermented milk by the action of specific L. plantarUM strains.
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Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1
TL;DR: Eight strains of Lactobacillus casei exhibited different degrees of aflatoxin binding; the strain with the highest AFB1 binding was L. casei L30, a human isolate, which was the strain least sensitive to the inhibitory effects of bile salts.
222
Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production.
TL;DR: Results demonstrated that all molds were sensitive to varying degrees to the cell-free supernatants (CFS) from LAB fermentations and that synergistic effects may exist among other metabolism products.
211
Invited review: Bioactive compounds produced during cheese ripening and health effects associated with aged cheese consumption.
Lourdes Santiago-López,J.E. Aguilar-Toalá,Adrián Hernández-Mendoza,Belinda Vallejo-Cordoba,Andrea M. Liceaga,Aarón F. González-Córdova +5 more
TL;DR: This review provides an overview of the main bioactive components present or released during the ripening process of different types of cheese.
186