Dr. Humberto Hernández Sánchez

‣ Jefe del Laboratorio de: Biotecnología de Alimentos
‣ SNI nivel: III Vigencia: 01/01/2017 al 31/12/2031
‣ Becario EDI IX Vigencia: 01/04/2021 al 31/03/2023
‣ Becario COFAA nivel: IV (en evaluación para período 2021-2022)
‣ Ubicación: Escuela Nacional de Ciencias Biológicas, IPN, Campus Zacatenco, Departamento de Ingeniería Bioquímica, Laboratorio Biotecnología de Alimentos.
‣ Teléfono institucional: +52 55 57 29 63 00 ext. 57866
‣ Correo electrónico: : hhernan1955@yahoo.com, hhernandezs@ipn.mx

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  1. Hernández-Gómez, J.G., López-Bonilla, A., Trejo-Tapia, G., Ávila-Reyes, S.V., Jiménez-Aparicio, A.R. and Hernández-Sánchez, H. 2021. In vitro bile salt hydrolase (BSH) activity screening of different probiotic microorganisms. Foods 10(3): 674. https://doi.org/10.3390/foods10030674

  2. Ramírez-Cota, G.Y., López-Villegas, Jiménez-Aparicio, A.R., and Hernández-Sánchez, H. 2021. Modeling the ethanol tolerance of the probiotic yeast Saccharomyces cerevisiae var. boulardii CNCM I-745 for its possible use in a functional beer. Probiotics and Antimicrobial Proteins 13(1): 187-194. https://doi.org/10.1007/s12602-020-09680-5

  3. Hernández-Sánchez, H., Fajardo-Espinoza, F.S., Gutiérrez-López, G.F., Ávila-Reyes, S.V., Cano-Sarmiento, C. and Figueroa-Hernández, C.Y. 2021. ACE- Inhibitory and metal-binding activity produced during milk fermentation by three probiotic potential LAB strains isolated from Chiapas double cream cheese. Revista Mexicana de Ingeniería Química 20: 97-112. https://doi.org/10.24275/rmiq/Alim1395

  4. Martínez-Rodríguez, O.P., González-Torres, A., Álvarez-Salas, A.M., Hernández-Sánchez, H., García-Pérez, B.E., Thompson-Bonilla, M.R. and Jaramillo-Flores, M.E. 2021. Effect of naringenin and its combination with cisplatin in cell death, proliferation and invasion of cervical cancer spheroids. RSC Advances 11: 129–141. https://doi.org/10.1039/d0ra07309a

  5. González-Reza, R.M., Hernández-Sánchez, H., Zambrano-Zaragoza, M.L., Gutiérrez-López, G.F., Del Real, A., Quintanar-Guerrero, D. and Velasco-Bejarano, B. 2020. Influence of stabilizing and encapsulating polymers on antioxidant capacity, stability, and kinetic release of thyme essential oil nanocapsules. Foods 9: 1884, pp. 1-14. https://doi.org/10.3390/foods9121884

  6. Hernández-Fernández, M.A., García-Pinilla, S., Ocampo-Salinas, O.I., Gutiérrez-López, G.F., Hernández-Sánchez, H., Cornejo-Mazón, M., Perea-Flores, M.J., and Dávila-Ortiz, G. 2020. Microencapsulation of vanilla oleoresin (V. planifolia Andrews) by complex coacervation and spray drying: physicochemical and microstructural characterization. Foods 9(10): 1-17 E1375. https://doi.org/10.3390/foods9101375

  7. Romero-Luna, H.E., Peredo-Lovillo, A., Hernández-Mendoza, A., Hernández-Sánchez, H., Cauich-Sánchez, P.I., Ribas-Aparicio, R.M., and Dávila-Ortiz, G. 2020. Probiotic potential of Lactobacillus paracasei CT12 isolated from water kefir grains (tibicos). Current Microbiology 77: 2584-2592. https://doi.org/10.1007/s00284-020-02016-0

  8. Fajardo-Espinoza, F.S., Romero-Rojas, A., and Hernández-Sánchez, H. 2020. Production of bioactive peptides from bovine colostrum whey using enzymatic hydrolysis. Revista Mexicana de Ingeniería Química 19: 1-9. https://doi.org/10.24275/rmiq/Alim525

  9. García-Pinilla, S., Gutiérrez-López, G.F., Hernández-Sánchez, H., González-Barbosa, J.J., García-Armenta, E., Alamilla-Beltrán, L. and Dorantes-Álvarez, L. 2019. 2-Dimension hot-air popcorn morphology development. Journal of Food Engineering 259: 29-33. https://doi.org/10.1016/j.jfoodeng.2019.04.012

  10. Sánchez-Juárez, C., Reyes-Duarte, C., Campos-Terán, J., Hernández-Sánchez, H., Vera-Robles, L.I., Hernández-Arana, A. and Arroyo-Maya, I.J. 2019. Study of the properties and colloidal stability for the technological application of zein-based nanospheres. Revista Mexicana de Ingeniería Química 18: 715-728. https://doi.org/10.24275/uam/izt/dcbi/revmexingquim/2019v18n2/Sanchez

  1. Ramírez-Cota, G.Y., Jiménez-Aparicio, A.R. and Hernández-Sánchez, H. 2019. Cereal Seeds Germination: Malting for Brewing. En: Mora-Escobedo, R., Martínez-Villaluenga, C. and Reynoso-Camacho, R. (Eds.). Germination: Types, Process and Effects. Nova Science Publishers. Hauppauge, USA. 11 p.

  2. Gonzalez-Reza, R.M., Zambrano-Zaragoza, L.M. and Hernández-Sánchez, H. 2019. Polymeric nanoparticles in foods. En Prasad, R. (Ed.). Plant Nanobionics Volume 2, Approaches in Nanoparticles, Biosynthesis, and Toxicity. Springer Nature, Cham, Switzerland, pp. 217-233.

  3. Monroy-Rodríguez, I., Monroy-Villagrana, A., Cornejo-Mazón, M., García-Pinilla, S., Hernández-Sánchez, H. and Gutiérrez-López, G.F. 2020. Microfluidization in Nano-Food Engineering. En Hebbar, U., Ranjan, S., Dasgupta, N., and Mishra, R.K. (Eds.). Nano-food Engineering. Volume One. Springer Nature, Cham, Switzerland, pp. 153-175.

  1. Instituto Politécnico Nacional. Dorantes Alvarez, L., Aparicio Ozores, G., Hernández-Sánchez, H. y Jaramillo Flores, M.E. Composiciones de sales sódicas de cinamato, ferulato, cumarato y cafeato con actividad bacteriana específica. Instituto Mexicano de la Propiedad Industrial. Título de Patente 345896. 16 de febrero de 2017.

Licenciatura: 15

Maestría: 45

Doctorado: 40

Nacionales: 40

Internacionales: 110

Este CV está actualizado hasta Agosto del 2021, para mayores informes directamente con el profesor(a).