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Contact:
gci@uaslp.mx
Búsqueda
Investigador
Researcher profile
Roberto Quezada Calvillo
Personal Data:
Academic Degree:
PhD Degree
ORCID:
0000-0003-4087-1188
ORBIS ID:
n70662
Institutional Data:
Affiliation:
Faculty of Chemistry
Office address:
Av. Dr. Manuel Nava 6 Zona Universitaria Poniente CP. 78210 San Luis Potosí
Phone number:
(+52) 4448262440
Ext.:
6474
Email:
rqc@uaslp.mx
Professional Education
Academic Profile
Research Interests
Research projects
Scientific Production
PhD Degree in PhD Medical Sciences, Molecular Virology and Immunology Program. McMaster University, Ontario, Canada
Universidad McMaster
Master's Degree in Master in Sciences. Cell Biology. CINVESTAV
Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional
Bachelor's Degree in Bachelor. Pharmaceutical and Biological Chemistry. UASLP
Universidad Autónoma de San Luis Potosí
Personal Researchs Interest
Microbial Genetics
Proteins Biochemistry
Physiology and Biochemistry of Carbohydrate Digestion
Research Interests of Research Group
Immunology and Immunogenetics
Public Health
Biochemistry of Desease
Research Groups
Researchers
Article
Conditioning with slowly digestible starch diets in mice reduces jejunal α-glucosidase activity and glucogenesis from a digestible starch feeding
.
Nutrition
. 78:-.
2020-01-01
Improved Starch Digestion of Sucrase-deficient Shrews Treated with Oral Glucoamylase Enzyme Supplements
.
Journal of Pediatric Gastroenterology and Nutrition
. 65:e35-e42.
2017-01-01
Phenolic compounds increase the transcription of mouse intestinal maltase-glucoamylase and sucrase-isomaltase
.
Food and Function
. 8:1915-1924.
2017-01-01
Contribution of the Individual Small Intestinal α-Glucosidases to Digestion of Unusual α-Linked Glycemic Disaccharides
.
Journal of Agricultural and Food Chemistry
. 64:6487-6494.
2016-01-01
Taste cell-expressed α-glucosidase enzymes contribute to gustatory responses to disaccharides
.
Proceedings of the National Academy of Sciences of the United States of America
. 113:6035-6040.
2016-01-01
Chapter
Digestion and absorption of carbohydrates
.
Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century
. 69-87.
2009-01-01
The evolving knowledge of nutrition
.
Adequate Food for All: Culture, Science, and Technology of Food in the 21st Century
. 15-29.
2009-01-01