Ámbito de investigación
4BCC Tecnología de alimentos
Artikel (4) Publikationen, an denen Forscher/innen teilgenommen haben
2024
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Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
Foods, Vol. 13, Núm. 1
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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
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Harnessing Bacillus amyloliquefaciens for Amazake Production: Comparison with Aspergillus oryzae Amazake for Metabolomic Characteristics, Microbial Diversity, and Sensory Profile
Foods, Vol. 13, Núm. 13
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Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
International Journal of Gastronomy and Food Science, Vol. 36