Academic Work

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• Google scholar
• ResearchGate
• Scopus

Sustainable Development Goals

Research interests

• Emerging technologies for the production of bioactive peptides
• Development of edible insect-based foods
• Assessment of bioactive properties of postbiotics
• Sensory evaluation in new food product development

Profile

Doctor José Eleazar Aguilar Toalá is a Professor-Researcher at the Universidad Autónoma Metropolitana (UAM) in the Food Science Department of the Lerma Campus. He is an Agroindustrial Engineer from the Universidad Autónoma Chapingo, with a Master's and Ph.D. in Food Science and Technology from the Centro de Investigación en Alimentación y Desarrollo, A.C. (Center for Research in Food and Development). He completed two postdoctoral stays; the first at the Department of Food Science at Purdue University, USA, where he worked on the application of emerging technologies and bioinformatics tools for the production of bioactive peptides and the second at the Facultad de Estudios Superiores Cuautitlán of the Universidad Nacional Autónoma de México (UNAM), Mexico, where he worked on the application of nanotechnology in bioactive peptides.

His academic distinctions include being a full member of the Sociedad Mexicana de Bioquímica, A.C. and the Sociedad Mexicana de Biotecnología y Bioingeniería, A. C. He also belongs to the CONACYT Thematic Network of Structure, Function, and Evolution of Proteins (REFEP).

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Research interests

Academic Work

On the following pages you can consult the research work:

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• Scopus

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Some examples of publications

Select the bibliographic reference to consult each publication:

Open Access	References	UN SDGs
OA	Aguilar-Toalá, J.E., Vidal-Limón, A.M., Liceaga, A.M. (2025).Advancing Food Security with Farmed Edible Insects: Economic, Social, and Environmental Aspects. Insects ,16(1)	\| 2\| 8\| 9\| 13 \|
OA	Miranda-Carrazco, A., Torres-Salas, V., Cruz-Monterrosa, R.G. and 6 more (...) (2025).Emerging and Versatile Non-Mammalian Model Organisms for Studying the In Vivo Antioxidant Properties of Food-Derived Bioactive Compounds. Antioxidants,14(9)
OA	Abarca-Castro, E.A., Reyes-Lagos, J.J., Guzmán Ramos, K. and 6 more (...) (2025).Fetal development and the air pollution exposome: an integrative perspective of health pathways. Frontiers in Cellular Neuroscience,19
OA	Sánchez-Camacho, B., de la Luz Zambrano-Zaragoza, M., Aguilar-Toalá, J.E. and 3 more (...) (2025).Preservation of Rabbit Meat in High-Density Polyethylene Packaging Bags Reinforced with Ethyl Cellulose Nanoparticles Loaded with Rosemary Extract. Polysaccharides,6(3)
	Guerrero-Encinas, I., González-González, J.N., García-Utrera, C.K. and 2 more (...) (2025).Effects of Yucca Genus Plants on Enteropathogenic Bacteria and Parasites. Revista Brasileira de Farmacognosia,35(3) 516-531
	Pérez-Morales, R., Mejía-Bernal, A.D., Morales-Figueroa, G.G. and 5 more (...) (2025).Portable Commercial Equipment Using Electromagnetic Pulse Fields: Effect on Water and Milk Microbiological Safety. Current Nutrition and Food Science,
OA	Pérez-Ramirez, S.C., Cruz-Monterrosa, R., Diaz-Ramirez, M. and 4 more (...) (2025).Chemical analysis and angiotensin I-converting enzyme inhibitory activity of enzymatic hydrolysates derived from meat of goat-kids with supplemental selenium. PeerJ,13(4)	\| 3 \|
OA	Hidalgo-Fuentes, B., de Jesús-José, E., Cabrera-Hidalgo, A.D.J. and 6 more (...) (2024).Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits. Foods,13(6)	\| 2 \|
OA	Mudgil, P., Gan, C.-Y., Yap, P.-G. and 7 more (...) (2024).Exploring the dipeptidyl peptidase-IV inhibitory potential of probiotic-fermented milk: An in vitro and in silico comprehensive investigation into peptides from milk of different farm animals. Journal of Dairy Science,107(12) 10153-10173
OA	Aguilar-Toalá, J.E., Cruz-Narváez, Y., Quintanar-Guerrero, D. and 2 more (...) (2024).In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates. International Journal of Food Science and Technology,59(4) 2804-2815
OA	Cortés-Sánchez, A.D.J., Diaz-Ramírez, M., Torres-Ochoa, E. and 5 more (...) (2024).Processing, Quality and Elemental Safety of Fish. Applied Sciences (Switzerland),14(7)	\| 14 \|
OA	Medina-Cruz, M.F., Zárate-Contreras, D., Pérez-Ruiz, R.V. and 3 more (...) (2024).Nutritional aspects, production and viability in the market of organic chicken eggs: Review. Food Chemistry Advances,4	\| 2 \|
	Pérez Ruiz, R.V., Aguilar Toalá, J.E., Cruz Monterrosa, R.G. and 4 more (...) (2024).Mexican native maize: Origin, races and impact on food and gastronomy. International Journal of Gastronomy and Food Science,37	\| 2 \|
	Mudgil, P., Gan, C.-Y., Affan Baig, M. and 6 more (...) (2023).In-depth peptidomic profile and molecular simulation studies on ACE-inhibitory peptides derived from probiotic fermented milk of different farm animals. Food Research International,168
OA	Aguilar-Toalá, J.E., Vidal-Limon, A., Liceaga, A.M. and 2 more (...) (2023).Application of Molecular Dynamics Simulations to Determine Interactions between Canary Seed (Phalaris canariensis L.) Bioactive Peptides and Skin-Aging Enzymes. International Journal of Molecular Sciences,24(17)
OA	Cruz-Monterrosa, R.G., Rayas-Amor, A.A., González-Reza, R.M. and 3 more (...) (2023).Application of Polysaccharide-Based Edible Coatings on Fruits and Vegetables: Improvement of Food Quality and Bioactivities. Polysaccharides,4(2) 99-115
	Aguilar-Toalá, J.E., Vidal-Limon, A., Liceaga, A.M. (2023).Nutricosmetics: A new frontier in bioactive peptides' research toward skin aging. Advances in Food and Nutrition Research,104205-228
OA	Aguilar-Toalá, J.E., Vidal-Limon, A., Liceaga, A.M. (2022).Multifunctional Analysis of Chia Seed (Salvia hispanica L.) Bioactive Peptides Using Peptidomics and Molecular Dynamics Simulations Approaches. International Journal of Molecular Sciences,23(13)	\| 3 \|
OA	Aguilar-Toalá, J.E., Cruz-Monterrosa, R.G., Liceaga, A.M. (2022).Beyond Human Nutrition of Edible Insects: Health Benefits and Safety Aspects. Insects,13(11)	\| 2\| 13 \|
OA	Vidal-Limon, A., Aguilar-Toalá, J.E., Liceaga, A.M. (2022).Integration of Molecular Docking Analysis and Molecular Dynamics Simulations for Studying Food Proteins and Bioactive Peptides. Journal of Agricultural and Food Chemistry,70(4) 934-943
	Espinosa-Solares, T., Solís-Cruz, D.E., Aguilar-Toalá, J.E. and 3 more (...) (2022).Biochemical methane potential of Opuntia ficus-indica (L.) Mill. cladodes in co-digestion with cow manure. Journal of Arid Environments,202	\| 7 \|

Courses taught by the professor in recent trimesters

*Courses are conducted in spanish

Num.	Trim.	Course Name	Level
1	25O	Tecnología de Frutas y Hortalizas	Licenciatura
2	25O	Eje Integrador I: el Método Científico	Licenciatura
3	25O	Trabajo de Investigación VI	Posgrado
4	25O	Seminario VI	Posgrado
5	25P	Psicología del Consumo	Licenciatura
6	25P	Análisis Sensorial	Licenciatura
7	25P	Tecnología del Huevo	Licenciatura
8	25P	Seminario V	Posgrado
9	25P	Trabajo de Investigación V	Posgrado
10	25I	Trabajo de Investigación IV	Posgrado
11	25I	Seminario IV	Posgrado
12	25I	Trabajo Experimental III	Posgrado
13	25I	Cadena de Suministro y Logística Alimentaria	Licenciatura
14	25I	Taller de Análisis Sensorial	Licenciatura
15	25I	Manejo de Residuos de la Industria Alimentaria	Licenciatura
16	24O	Temas Selectos en Ciencias I	Licenciatura
17	24O	Temas Selectos en Ciencias II	Licenciatura
18	24O	Temas Selectos en Ciencias Naturales I	Licenciatura
19	24O	Temas Selectos en Ciencias Naturales III	Licenciatura
20	24O	Proyecto Interdisciplinario	Licenciatura
21	24O	Tecnología de Frutas y Hortalizas	Licenciatura
22	24O	Seminario III	Posgrado
23	24O	Trabajo de Investigación III	Posgrado
24	24P	Trabajo de Investigación II	Posgrado
25	24P	Tecnología del Huevo	Licenciatura
26	24P	Análisis Sensorial	Licenciatura
27	24P	Seminario II	Posgrado
28	24I	Manejo de Residuos de la Industria Alimentaria	Licenciatura
29	24I	Cadena de Suministro y Logística Alimentaria	Licenciatura
30	24I	Seminario I	Posgrado
31	24I	Trabajo de Investigación I	Posgrado
32	23O	Proyecto Interdisciplinario	Licenciatura
33	23O	Eje Integrador I: el Método Científico	Licenciatura
34	23O	Tecnología de Frutas y Hortalizas	Licenciatura
35	23P	Análisis Sensorial	Licenciatura
36	23P	Procesos Básicos de la Industria Alimentaria	Licenciatura
37	23P	Tecnología del Huevo	Licenciatura
38	23I	Tópicos Selectos Interdisciplinarios V	Licenciatura
39	23I	Elementos de Administración y Mercadotecnia Alimentaria	Licenciatura
40	23I	Cadena de Suministro y Logística Alimentaria	Licenciatura
41	22O	Tecnología de Frutas y Hortalizas	Licenciatura
42	22O	Tecnología de Pescados y Mariscos	Licenciatura
43	22P	Análisis Sensorial	Licenciatura
44	22P	Eje Integrador: Desarrollo de Alimentos	Licenciatura
45	22P	Tecnología de Grasas y Aceites	Licenciatura
46	22I	Tópicos Selectos Interdisciplinarios V	Licenciatura
47	22I	Tópicos Selectos Interdisciplinarios VI	Licenciatura
48	22I	Cadena de Suministro y Logística Alimentaria	Licenciatura
49	22I	Elementos de Administración y Mercadotecnia Alimentaria	Licenciatura

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