Marco Antonio Lazo Velez

• Presidente del Comité Organizador del I Congreso de Cereales Leguminosas y Afines, VI Congreso Ecuatoriano de Ingeniería de Alimentos y XV Jornadas de Ciencia y Tecnología en Alimentos. Cuenca., Ecuador del 25 al 28 de julio de 2018 (2018)
• Presea “José Peralta” otorgado por el Gobierno Provincial del Azuay al ciudadano azuayo que haya realizado acciones relevantes en el área de la investigación, dada el 6 de julio de 2018. (2018)
• Miembro de la Junta Académica de Ingeniería en Alimentos UDA febrero del 2017 a octubre del 2017 (2017)
• Reconocimiento de la Escuela de Biotecnología y Alimentos del ITESM al equipo VITAFUN por obtener el primer lugar en el concurso de desarrollo de productos de la AACC International Meeting 2013. Otorgado en Monterrey, NL, noviembre 2013. (2013)
• Primer Lugar en el Student Development Competition AACC International 2013; producto: Vitafun. Acosta-Estrada, B., López-Barrios, L., Chávez-Santoscoy, A., Leal, A., Cortez-Ceballos, E. and Lazo-Vélez, M. A. (2013)
• Ganador de becas por mérito académico gobierno ecuatoriano SENACYT 2009 y 2011. (2011)

• MX/370472: Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation. Brazilian Journal of Food Technology, pág: 9 (2023)
  Link: https://www.scielo.br/j/bjft/a/yc7QZvLwpxx8JZS639ycszH/?format=pdf&lang=en
• MX/337327: Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation. Brazilian Journal of Food Technology, pág: 9 (2023)
  Link: https://doi.org/10.1590/1981-6723.01323
• Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation: Non-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps. International Journal of Food Science and Technology, pág: 1-8 (2022)
  Link: https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.15757
• Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation: In vitro digestibility and physicochemical properties of isolated starch from potatoes (Solanum tuberosum and Solanum subsp. Andigena) varieties commercialized in the Andean Region: Ecuador.. Starch, pág: 7 (2022)
  Link: https://onlinelibrary.wiley.com/doi/full/10.1002/star.202200171
• Non-conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps: In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador. Starch - Stärke, pág: 2200171 (2022)
  Link: 10.1002/star.202200171
• In vitro digestibility and physicochemical properties of isolated starch from potatoes (Solanum tuberosum and Solanum subsp. Andigena) varieties commercialized in the Andean Region: Ecuador.: CINÉTICA DE LOS PARÁMETROS FISICOQUÍMICOS DURANTE LA FERMENTACIÓN CONTROLADA DE GRANOS DE CACAO CCN-51 CON ADICIÓN DE PULPA DE FRUTAS, Guayaquil. (2022).
• In Vitro Digestibility and Physicochemical Properties of Isolated Starch from Potatoes (Solanum tuberosum and Solanum subsp. andigena) Varieties Commercialized in the Andean Region: Ecuador: Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential. Oxidative Medicine and Cellular Longevity , pág: 1-24 (2022)
  Link: https://doi.org/10.1155/2022/3848084
• CINÉTICA DE LOS PARÁMETROS FISICOQUÍMICOS DURANTE LA FERMENTACIÓN CONTROLADA DE GRANOS DE CACAO CCN-51 CON ADICIÓN DE PULPA DE FRUTAS: Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis). Journal of Food Measurement and Characterization, pág: 4 (2021)
  Link: http://www.scopus.com/inward/record.url?eid=2-s2.0-85111115562&partnerID=MN8TOARS
• Ellagic Acid: A Review on Its Natural Sources, Chemical Stability, and Therapeutic Potential: Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis). Journal of Food Measurement and Characterization, pág: 1-7 (2021)
  Link: https://doi.org/10.1007/s11694-021-01084-5
• Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis): Interaction of dough acidity and microalga level on bread quality and antioxidant properties. Food Chemistry, pág: 128710 (2021)
  Link: https://doi.org/10.1016/j.foodchem.2020.128710
• Characterization, functional and biological value of protein-enriched defatted meals from sacha inchi (Plukenetia volubilis) and chocho (Lupinus mutabilis): Selenized chickpea sourdoughs for the enrichment of breads. LWT Food Science and Technology, pág: 1-7 (2021)
  Link: https://doi.org/10.1016/j.lwt.2021.112082
• Interaction of dough acidity and microalga level on bread quality and antioxidant properties: Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads. LWT - Food Science and Technology, pág: 7 (2020)
• Selenized chickpea sourdoughs for the enrichment of breads: Capítulo 4: Impact of preharvest and controlled sprouting on wheat and bread quality (Libro: Trends in Wheat and Bread Making) (2020)
• Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads: Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).. LWT - Food Science and Technology, pág: 4 (2020)
  Link: https://doi.org/10.1016/j.lwt.2020.109658
• Capítulo 4: Impact of preharvest and controlled sprouting on wheat and bread quality (Libro: Trends in Wheat and Bread Making): Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).. LWT - Food Science and Technology, pág: 109658 (2020)
  Link: https://www.sciencedirect.com/science/article/abs/pii/S0023643820306472
• Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).: Capítulo 3: Organic farming of wheat and sourdough quality (Libro: Trends in Wheat and Bread Making) (2020)
• Effects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).: Flour and Breads and their fortification in health and disease prevention (2019)
• Capítulo 3: Organic farming of wheat and sourdough quality (Libro: Trends in Wheat and Bread Making): Application of Saccharomyces cerevisiae var. boulardii in food processing. Journal of Applied Microbiology Volume 125, Issue 4, pág: 943-951 (2018)
  Link: http://www.scopus.com/inward/record.url?eid=2-s2.0-85052383187&partnerID=MN8TOARS
• Flour and Breads and their fortification in health and disease prevention: Application of Saccharomyces cerevisiae var. boulardii in food processing: A review . Journal of Applied Microbiology, pág: s/p (2018)
  Link: doi.org/10.1111/jam.14037
• Application of Saccharomyces cerevisiae var. boulardii in food processing: Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max) . LWT - Food Science and Technology, pág: 64-70 (2018)
  Link: https://www.sciencedirect.com/science/article/abs/pii/S0023643818300823
• Application of Saccharomyces cerevisiae var. boulardii in food processing: A review : Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking.. Cereal Chemistry, pág: 0-0 (2017)
  Link: https://doi.org/10.1094/CCHEM-12-16-0295-R
• Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max) : Delivery of flavonoids and saponins from black bean (Phaseolus vulgaris) seed coats incorporated into whole wheat bread.. The International Journal of Molecular Sciences , pág: 222-236 (2016)
  Link: 10.3390/ijms17020222
• Functional Effects of Soybean Concentrates Obtained from Sprouted Seeds Enriched in Selenium in Wheat Breadmaking.: Characterization and quantitation of triterpenoid saponins in raw and sprouted Chenopodium berlandieri spp. (huauzontle) grains subjected to germination with or without selenium stress conditions. . Journal of Food Science, pág: C19-C26 (2016)
  Link: https://pubmed.ncbi.nlm.nih.gov/26646715/
• Delivery of flavonoids and saponins from black bean (Phaseolus vulgaris) seed coats incorporated into whole wheat bread.: Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. . LWT - Food Science and Technology, pág: 1080-1086 (2016)
  Link: https://www.sciencedirect.com/science/article/abs/pii/S002364381530150X
• Characterization and quantitation of triterpenoid saponins in raw and sprouted Chenopodium berlandieri spp. (huauzontle) grains subjected to germination with or without selenium stress conditions. : Selenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors. Cereal Chemistry, pág: 134-144 (2015)
  Link: https://doi.org/10.1094/CCHEM-05-14-0110-RW
• Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. : Bread and its fortification for nutrition and health benefits. (2015)
• Selenium-enriched breads and their benefits in human nutrition and health as affected by agronomic, milling, and baking factors: Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads.. Journal of Cereal Science , pág: 63-69 (2015)
  Link: https://doi.org/10.1016/j.jcs.2015.04.007
• Bread and its fortification for nutrition and health benefits. : Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mais). . Journal of Cereal Science, pág: 264-269 (2014)
  Link: https://doi.org/10.1016/j.jcs.2014.04.006
• Evaluation of the functionality of five different soybean proteins in yeast-leavened pan breads.: Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads.. Journal of Cereal Science, pág: 164-169 (2013)
  Link: 10.1016/j.jcs.2013.03.019
• Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mais). :
• Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads.: