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Mexico

Biography

During my academic training, I learned various analytical and computational methods for evaluating the interaction and conformational changes that proteins undergo when interacting with molecules with aflatoxins. After obtaining my doctorate degree, I obtained a temporary position as an associate professor at UAM-Iztapalapa where I have taught the dairy technology course in the Food Engineering degree, as well as the Protein Molecular Coupling course for postgraduate students in Biotechnology at the master’s and doctoral levels, in addition to my participation in various projects in the Food Biotechnology research group at UAM-Iztapalapa, where I have diversified the use of computational methods to study the interaction of enzymes with their substrates or inhibitors, from which articles have been published in indexed international journals. I also obtained level I of the SNI since January 2022. In addition, I have advised social service students, as well as a student stay on topics of detoxification of milk contaminated with AFM1 and production of EPS.

Activities

Employment (1)

Universidad Autónoma Metropolitana: Ciudad de Mexico, Ciudad de México, MX

2021-03-29 to 2023-01-27 | Profesor asociado (Biotecnología)
Employment
Source: Self-asserted source
Carlos Jiménez-Pérez

Education and qualifications (3)

Universidad Autónoma Metropolitana: Ciudad de México, Iztapalapa, MX

2023-09-01 to 2025-08-31 | Estancia postdoctoral (Biotecnología)
Education
Source: Self-asserted source
Carlos Jiménez-Pérez

Universidad Autónoma Metropolitana Iztapalapa: Iztapalapa, Ciudad de México, MX

2017-09 to 2021-03-24 | PhD (Biotechnology)
Education
Source: Self-asserted source
Carlos Jiménez-Pérez

Universidad Autónoma Metropolitana Iztapalapa: Iztapalapa, Ciudad de México, MX

2015-09 to 2017-08 | Master (Biotechnology)
Education
Source: Self-asserted source
Carlos Jiménez-Pérez

Professional activities (1)

Consejo Nacional de Humanidades, Ciencias y Tecnologías: Mexico City, MX

2022-01-01 to 2026-12-31 | Investigador Nacional I
Membership
Source: Self-asserted source
Carlos Jiménez-Pérez

Works (11)

Evaluation of the aflatoxin M1 retention capacity in a polysaccharide obtained by fermenting milk with kefir grains

Revista Mexicana de Ingeniería Química
2024-02-16 | Journal article
Part of ISSN: 1665-2738
Part of ISSN: 2395-8472
Contributors: C. Jiménez-Pérez; Universidad Autónoma Metropolitana-Iztapalapa; L. Roldán-Hernández; A. Cruz-Guerrero; S. Alatorre-Santamaría
Source: Self-asserted source
Carlos Jiménez-Pérez

An In silico Analysis of Enzyme-Substrate Interaction in α-L-Fucosidases Belonging to the GH29 Family

Biointerface Research in Applied Chemistry
2023 | Journal article
EID:

2-s2.0-85145830743

Part of ISSN: 20695837
Contributors: Pavón-Chimal, M.E.; Jiménez-Pérez, C.; Guzmán-Rodríguez, F.; Alatorre-Santamaría, S.; González-Olivares, L.G.; García-Garibay, M.; Gómez-Ruiz, L.; Rodríguez-Serrano, G.; Cruz-Guerrero, A.
Source: Self-asserted source
Carlos Jiménez-Pérez via Scopus - Elsevier

Biodegradation of polystyrene with laccase-producing enterobacteria isolated from a municipal waste dump,Biodegradación de poliestireno con enterobacterias productoras de lacasa aisladas de un basurero municipal

Revista Mexicana de Ingeniera Quimica
2023 | Journal article
EID:

2-s2.0-85146308270

Part of ISSN: 23958472 16652738
Contributors: Jiménez-Perez, C.; Gómez-Ruiz, L.; González-Olivares, L.G.; Fernández, F.J.; Cruz-Guerrero, A.E.
Source: Self-asserted source
Carlos Jiménez-Pérez via Scopus - Elsevier

Insights on the Interaction between Kefiran and Whey Proteins Using Computational Analyses

2023-11-15 | Conference paper
Contributors: Carlos Jiménez-Pérez; Laura Roldán-Hernández; Alma Cruz-Guerrero; John F. Trant; Sergio Alatorre-Santamaría
Source: check_circle
Crossref

Evaluation of the pH effect on complex formation between bovine β-lactoglobulin and aflatoxin M1: a molecular dynamic simulation and molecular docking study

Journal of Biomolecular Structure and Dynamics
2023-10-10 | Journal article
Part of ISSN: 0739-1102
Part of ISSN: 1538-0254
Contributors: Jiménez-Pérez Carlos; Gómez-Castro Carlos; Alatorre-Santamaría Sergio; Gómez-Ruiz Lorena; Rodríguez-Serrano Gabriela; García-Garibay Mariano; Cruz-Guerrero Alma
Source: Self-asserted source
Carlos Jiménez-Pérez

The dual role of fucosidases: tool or target

Biologia
2023-02-28 | Journal article
Contributors: Carlos Jiménez-Pérez; Francisco Guzmán-Rodríguez; Alma E. Cruz-Guerrero; Sergio Alatorre-Santamaría
Source: check_circle
Crossref

Mechanistic insight into the synthesis of fucooligosaccharides by α-L-fucosidase from Thermotoga maritima belonging to the GH29 family: in silico study

Biologia
2022 | Journal article
EID:

2-s2.0-85144510487

Part of ISSN: 13369563 00063088
Contributors: Pavón-Chimal, M.E.; Jiménez-Pérez, C.; Guzmán-Rodriguez, F.; Alatorre-Santamaría, S.; González-Olivares, L.G.; García-Garibay, M.; Gómez-Ruiz, L.; Rodríguez-Serrano, G.; Cruz-Guerrero, A.E.
Source: Self-asserted source
Carlos Jiménez-Pérez via Scopus - Elsevier

Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using Lactobacillus delbrueckii ssp. bulgaricus

Journal of Food Processing and Preservation
2022-06 | Journal article
Contributors: Sara Carrero‐Puentes; Carlos Fuenmayor; Carlos Jiménez‐Pérez; Francisco Guzmán‐Rodríguez; Lorena Gómez‐Ruiz; Gabriela Rodríguez‐Serrano; Sergio Alatorre‐Santamaría; Mariano García‐Garibay; Alma Cruz‐Guerrero
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Analysis of aflatoxin M1 contamination in milk and cheese produced in Mexico: a review

World Mycotoxin Journal
2021-09-14 | Journal article
Part of ISSN: 1875-0710
Part of ISSN: 1875-0796
Source: Self-asserted source
Carlos Jiménez-Pérez
grade
Preferred source (of 2)‎

Spectroscopic studies and molecular modelling of the aflatoxin M1-bovine α-lactalbumin complex formation

Journal of Photochemistry and Photobiology B: Biology
2020-08 | Journal article
Part of ISSN: 1011-1344
Source: Self-asserted source
Carlos Jiménez-Pérez
grade
Preferred source (of 2)‎

Instant flour from red and blue nixtamalized maize: Production and textural properties of tortilla

Journal of Food Processing and Preservation
2015 | Journal article
EID:

2-s2.0-84922732079

Part of ISBN:

17454549 01458892

Contributors: Jiménez-Pérez, C.; Ramírez-Romero, G.; Morán-Bañuelos, S.H.
Source: Self-asserted source
Carlos Jiménez-Pérez via Scopus - Elsevier