Marco Antonio Lazo Velez

Publications

• 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

• 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

• 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

• 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

• 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: https://doi.org/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.. Starch, pág: 7 (2022)
  Link: https://onlinelibrary.wiley.com/doi/full/10.1002/star.202200171

• CINÉTICA DE LOS PARÁMETROS FISICOQUÍMICOS DURANTE LA FERMENTACIÓN CONTROLADA DE GRANOS DE CACAO CCN-51 CON ADICIÓN DE PULPA DE FRUTAS, Guayaquil. (2022).

• 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

• 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

• 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). Journal of Food Measurement and Characterization, pág: 4 (2021)
  Link: http://www.scopus.com/inward/record.url?eid=2-s2.0-85111115562&partnerID=MN8TOARS

• 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)

• 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

• Capítulo 4: Impact of preharvest and controlled sprouting on wheat and bread quality (Libro: Trends in Wheat and Bread Making) (2020)

• 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).. LWT - Food Science and Technology, pág: 4 (2020)
  Link: https://doi.org/10.1016/j.lwt.2020.109658

• Flour and Breads and their fortification in health and disease prevention (2019)

• 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 . Journal of Applied Microbiology, pág: s/p (2018)
  Link: https://doi.org/doi.org/10.1111/jam.14037

• 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

• 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

• 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: https://doi.org/10.3390/ijms17020222

• 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/

• 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

• 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

• 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

• Bread and its fortification for nutrition and health benefits. (2015)

• 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

• 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: https://doi.org/10.1016/j.jcs.2013.03.019