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: Ciencias de la Agricultura, Agropecuarias, Forestales y de Ecosistemas
  • Grado:
  • Institución: UNIVERSIDAD AUTÓNOMA DE SINALOA
  • Correo: amontoyar5@gmail.com

Producción Científica y Artículos de Divulgación

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

Autor
11-08-2022
Extrusion Improves the Antihypertensive Potential of a Kabuli Chickpea (Cicer arietinum L.) Protein Hydrolysate
FOODS

Autor
24-08-2022
Anti-inflammatory and antioxidant effects of peptides released from germinated amaranth during in vitro simulated gastrointestinal digestion
Food Chemistry

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
BIOTECNIA

Autor
01-01-2020
Phytochemical Compounds and Antioxidant Activity Modified by Germination and Hydrolysis in Mexican Amaranth
PLANT FOODS FOR HUMAN NUTRITION

Autor
01-06-2020

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