Publicacions (14) Publicacions de Iñaki Diez Ozaeta

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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. Riboflavin- and Dextran-Producing Weissella confusa FS54 B2: Characterization and Testing for Development of Fermented Plant-Based Beverages

    Foods, Vol. 13, Núm. 24

2023

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

    Frontiers in Microbiology, Vol. 14

2022

  1. Current situation of biogenic amines in Rioja Alavesa red wines: A technical study

    JSFA reports, Vol. 2, Núm. 5, pp. 222-227

  2. Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines

    LWT, Vol. 162

  3. Fermented foods: An update on evidence-based health benefits and future perspectives

    Food Research International, Vol. 156

  4. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production

    International Journal of Food Microbiology, Vol. 377

2021

  1. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters

    International Journal of Food Microbiology, Vol. 356

2020

  1. Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region

    LWT, Vol. 134

2019

  1. Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

    LWT, Vol. 116

2018

  1. Biogenic amines and ethyl carbamate precursors production by indigenouslactic acid bacteria from Rioja Alavesa red wines

    International Congress on Grapevine and Wine Sciences: abstracts Book

  2. Detección de aminas biógenas y su relación con la microbiota indígena en vinos de la rioja alavesa

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018