Publikationen (6) Publikationen, an denen Forscher/innen teilgenommen haben

2022

  1. Discovering silver market segments in cooking courses: The case of Basque Culinary Center

    International Journal of Gastronomy and Food Science, Vol. 28

  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. From plant to soil: Quantitative changes in pine and juniper extractive compounds at different transformation stages

    Plant and Soil, Vol. 481, Núm. 1-2, pp. 229-251

  5. 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

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

    International Journal of Food Microbiology, Vol. 377