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Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Applied microbiology and biotechnology, 2014-04, Vol.98 (8), p.3691-3700

2014

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Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria

Carbohydrate polymers, 2017-10, Vol.174, p.646-657

2017

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Lactobacillus plantarum strains for multifunctional oat-based foods

Food science & technology, 2016-05, Vol.68, p.288-294

2016

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Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals

Foods, 2022-04, Vol.11 (9), p.1284

2022

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Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Frontiers in microbiology, 2023-02, Vol.14, p.1110177-1110177

2023

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Beta-glucans improve growth, viability and colonization of probiotic microorganisms

International journal of molecular sciences, 2012-05, Vol.13 (5), p.6026-6039

2012

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Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health

Foods, 2022-08, Vol.11 (15), p.2293

2022

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Probiotic Properties of the 2-Substituted (1,3)-β-D-Glucan-Producing Bacterium Pediococcus parvulus 2.6

Applied and Environmental Microbiology, 2009-07, Vol.75 (14), p.4887-4891

2009

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

Frontiers in microbiology, 2023-04, Vol.14, p.1154130-1154130

2023

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Naturally occurring 2-substituted (1,3)-β- d-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods

Bioresource technology, 2010-12, Vol.101 (23), p.9254-9263

2010

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Heteropolysaccharide-producing bifidobacteria for the development of functional dairy products

Food science & technology, 2019-03, Vol.102, p.295-303

2019

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Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

Food science & technology, 2018-04, Vol.90, p.469-474

2018

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Screening and Selection of 2-Branched (1,3)-β-d-Glucan Producing Lactic Acid Bacteria and Exopolysaccharide Characterization

Journal of agricultural and food chemistry, 2010-05, Vol.58 (10), p.6149-6156

2010

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Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria

Polymers, 2020-09, Vol.12 (9), p.2106

2020

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A specific immunological method to detect and quantify bacterial 2-substituted (1,3)-β-d-glucan

Carbohydrate polymers, 2014-11, Vol.113, p.39-45

2014

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Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

Applied microbiology and biotechnology, 2012-12, Vol.96 (6), p.1383-1394

2012

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A real-time PCR assay for detection and quantification of 2-branched (1,3)-β- d–glucan producing lactic acid bacteria in cider

International journal of food microbiology, 2010-09, Vol.143 (1), p.26-31

2010

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Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

International journal of food science & technology, 2013-02, Vol.48 (2), p.375-381

2013

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Evolution of main polyphenolics during cidermaking

Food science & technology, 2022-09, Vol.167, p.113798, Article 113798

2022

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Polyphenolic profile in cider and antioxidant power

Journal of the science of food and agriculture, 2015-11, Vol.95 (14), p.2931-2943

2015

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Antioxidant activity and phenolic profiles of ciders from the Basque Country

Food bioscience, 2021-06, Vol.41, p.100887, Article 100887

2021

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Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Foods, 2023-12, Vol.13 (1), p.69

2023

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Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Foods, 2020-12, Vol.9 (12), p.1820

2020

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Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider

Genome announcements (Washington, DC), 2016-06, Vol.4 (3)

2016

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Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

Foods, 2021-08, Vol.10 (9), p.2004

2021

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Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria

Lactobacillus plantarum strains for multifunctional oat-based foods

Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Beta-glucans improve growth, viability and colonization of probiotic microorganisms

Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health

Probiotic Properties of the 2-Substituted (1,3)-β-D-Glucan-Producing Bacterium Pediococcus parvulus 2.6

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

Naturally occurring 2-substituted (1,3)-β- d-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods

Heteropolysaccharide-producing bifidobacteria for the development of functional dairy products

Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

Screening and Selection of 2-Branched (1,3)-β-d-Glucan Producing Lactic Acid Bacteria and Exopolysaccharide Characterization

Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria

A specific immunological method to detect and quantify bacterial 2-substituted (1,3)-β-d-glucan

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

A real-time PCR assay for detection and quantification of 2-branched (1,3)-β- d–glucan producing lactic acid bacteria in cider

Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

Evolution of main polyphenolics during cidermaking

Polyphenolic profile in cider and antioxidant power

Antioxidant activity and phenolic profiles of ciders from the Basque Country

Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

Quantitative Determination of Acrolein in Cider by 1H NMR Spectrometry

Draft Genome Sequence of Lactobacillus collinoides CUPV237, an Exopolysaccharide and Riboflavin Producer Isolated from Cider

Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin

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