Publicacions (17) Publicacions en què ha participat algun/a investigador/a

2025

  1. Functional characterization of the riboflavin-overproducing and dextran-producing Weissella cibaria BAL3C-5 C120T strain for the development of biofortified plant-based beverages

    International Journal of Food Microbiology, Vol. 426

2024

  1. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

    Foods, Vol. 13, Núm. 1

  2. Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives

    Foods, Vol. 13, Núm. 5

  3. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir

    International Journal of Gastronomy and Food Science, Vol. 36

2023

  1. A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin

    Frontiers in Microbiology, Vol. 14

  2. Assessment of different debittering techniques to valorize orange peel

    International Journal of Food Science and Technology, Vol. 58, Núm. 6, pp. 3040-3049

  3. Consumer perception and physicochemical characterization of a new product made from lactic acid fermented orange peels

    International Journal of Gastronomy and Food Science, Vol. 31

  4. Physicochemical and Sensory Evaluation Data to Drive the Development of a Green Chili Pepper Hot Sauce from Unexploited Raw Materials

    Foods, Vol. 12, Núm. 19

  5. Quercus robur and pyrenaica: The Potential of Wild Edible Plants for Novel Kombuchas

    Fermentation, Vol. 9, Núm. 10

2022

  1. Orange peel fermentation using Lactiplantibacillus plantarum: microbiological analysis and physico-chemical characterisation

    International Journal of Food Science and Technology, Vol. 57, Núm. 8, pp. 5542-5552

2021

  1. Characterization of salt-preserved orange peel using physico-chemical, microbiological, and sensory analyses

    LWT, Vol. 148

  2. Genome‐wide association studies of somatic cell count in the assaf breed

    Animals, Vol. 11, Núm. 6

  3. Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages

    International Journal of Gastronomy and Food Science, Vol. 25

2020

  1. Applying food enzymes in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 21

2019

  1. Salt distribution in raw sheep milk cheese during ripening and the effect on proteolysis and lipolysis

    Foods, Vol. 8, Núm. 3

2017

  1. Oral food desensitization in children with IgE-mediated cow's milk allergy: Immunological changes underlying desensitization

    Allergy, Asthma and Immunology Research, Vol. 9, Núm. 1, pp. 35-42

  2. The establishment of cow's milk protein allergy in infants is related with a deficit of regulatory T cells (Treg) and Vitamin D

    Pediatric Research, Vol. 81, Núm. 5, pp. 722-730