Foto del investigador

UNIVERSIDAD AUTÓNOMA DE SINALOA

FACULTAD DE CIENCIAS QUIMICOBIOLÓGICAS

Alvaro Rodríguez Rodríguez

Dr. Alvaro Montoya Rodríguez is an Associate Professor in the Department of Chemical Biology Sciences at the Autonomous University of Sinaloa. He graduated with a B.S. degree in Biochemical Engineering (2 9) and received his M.S. in Food Technology (2 ) and Ph.D. in Food Biotechnology (2 5) from Autonomous University of Sinaloa where he studied since 2 4. His research is to understand the effect of bioactive peptides that are present in food after being processed, (ie. Extrusion, germination, nixtamalization) and also, its potential use as a preventive compound to control chronic diseases related to metabolic syndrome. Dr. Montoya Rodriguez teaches biochemistry classes to undergraduate students. He has 9 peer-reviewed publications and book chapters (h-index: 4) and had received grant support from the PROFAPI program of the Autonomous University of Sinaloa.

  • Área de conocimiento: Biotecnología y Ciencias Agronómicas
  • Grado:
  • Institución: UNIVERSIDAD AUTÓNOMA DE SINALOA
  • Correo: amontoyar5@gmail.com

Producción Científica y Artículos de Divulgación

Elaboration of edible starch films using CaCO3 nanoparticles and plasticizers by optimized extrusion-casting process

Autor

11-08-2022

Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate

Autor

24-08-2022

Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion

Autor

01-05-2021

Evaluation of the in vitro and in vivo antihypertensive effect and antioxidant activity of blue corn hydrolysates derived from wet-milling

Autor

01-01-2020

Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth

Autor

01-06-2020


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