| Impact of lipid and protein co-oxidation on digestibility of dairy proteins in oil-in-water (O/W) emulsions M Obando, A Papastergiadis, S Li, B De Meulenaer Journal of agricultural and food chemistry 63 (44), 9820-9830, 2015 | 54 | 2015 |
| Viabilidad de los microorganismos probióticos Lactobacillus casei 01, Lactobacillus acidophilus La-5, Bifidobacterium BB12 durante el almacenamiento de queso cottage M Obando, CS Brito, RP SCHÖBITZ, LA Baez, MY Horzella Vitae 17 (2), 141-148, 2010 | 24 | 2010 |
| Identification of modified lysozyme peptides upon photo-oxidation by LC-TOF-MS B Kerkaert, F Mestdagh, M Obando, T Cucu, B De Meulenaer Journal of agricultural and food chemistry 61 (51), 12727-12736, 2013 | 10 | 2013 |
| Influence of oxidized oils on digestibility of caseins in o/w emulsions M Obando, E Soto, B De Meulenaer European Journal of Lipid Science and Technology 120 (5), 1700331, 2018 | 9 | 2018 |
| Viabilidad de los microorganismos probióticos 01, La-5 CM Obando, CS Brito, R Schöbits, LA Baez, M Horzella Lactobacillus caseiLactobacillus acidophilusBifidobacterium BB12 durante el …, 2010 | 4 | 2010 |
| VIABILIDAD DE LOS MICROORGANISMOS PROBIÓTICOS Lactobacillus casei 01, Lactobacillus acidophilus La-5, Bifidobacterium BB12 DURANTE EL ALMACENAMIENTO DE QUESO COTTAGE M. OBANDO … M OBANDO | 1 | 2010 |