Publicacións (6) Publicacións nas que participase algún/ha investigador/a

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. Microbiological and sensory characterization of kombucha SCOBY for culinary applications

    International Journal of Gastronomy and Food Science, Vol. 23

  4. Olive Leaf Waste Management

    Frontiers in Sustainable Food Systems, Vol. 5

  5. 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

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

    International Journal of Food Microbiology, Vol. 356