Artigos (8) Publicacións nas que participase algún/ha investigador/a

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. Bioluminescence experience in the holistic cuisine: Making contact through living light and sound

    International Journal of Gastronomy and Food Science, Vol. 31

  4. Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

    LWT, Vol. 188

  5. 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

  6. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

    Foods, Vol. 12, Núm. 23

  7. 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

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

    Fermentation, Vol. 9, Núm. 10