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Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters

Applied microbiology and biotechnology, 2019-09, Vol.103 (17), p.6867-6883

2019

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Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Foods, 2022-06, Vol.11 (13), p.1866

2022

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Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

Fermentation (Basel), 2023-04, Vol.9 (4), p.315

2023

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Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum

Journal of functional foods, 2015-06, Vol.16, p.164-173

2015

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Formulation and Characterization of Stimuli-Responsive Lecithin-Based Liposome Complexes with Poly(acrylic acid)/Poly( N , N -dimethylaminoethyl methacrylate) and Pluronic ® Copolymers for Controlled Drug Delivery

Pharmaceutics, 2022-03, Vol.14 (4), p.735

2022

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Chickpeas' and Lentils' Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria

Foods, 2023-06, Vol.12 (12), p.2324

2023

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Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

Microorganisms (Basel), 2020-01, Vol.8 (1), p.96

2020

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Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage

Frontiers in microbiology, 2017-04, Vol.8, p.641-641

2017

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Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

Food research international, 2023-10, Vol.172, p.113086-113086, Article 113086

2023

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Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction

Food chemistry, 2024-04, Vol.438, p.138037-138037, Article 138037

2024

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Photochemistry and Vibrational Spectra of Matrix-Isolated Methyl 4-Chloro-5-phenylisoxazole-3-carboxylate

The journal of physical chemistry. A, Molecules, spectroscopy, kinetics, environment, & general theory, 2011-02, Vol.115 (7), p.1199-1209

2011

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Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum

Journal of food science and technology, 2020-03, Vol.57 (3), p.1061-1070

2020

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Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying

Frontiers in microbiology, 2016-05, Vol.7, p.584-584

2016

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A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

Journal of food science, 2018-03, Vol.83 (3), p.631-638

2018

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Conformational Space and Vibrational Spectra of Methyl 4-Chloro-5-phenyl-1,3-oxazole-2-carboxylate

The journal of physical chemistry. A, Molecules, spectroscopy, kinetics, environment, & general theory, 2010-09, Vol.114 (34), p.9074-9082

2010

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Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

Journal of food science, 2018-06, Vol.83 (6), p.1613-1621

2018

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Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Journal of food science, 2019-07, Vol.84 (7), p.1776-1783

2019

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Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non‐thermal treatments

Journal of the science of food and agriculture, 2018-07, Vol.98 (9), p.3271-3279

2018

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Self-Aggregation in Pyrrole: Matrix Isolation, Solid State Infrared Spectroscopy, and DFT Study

The journal of physical chemistry. A, Molecules, spectroscopy, kinetics, environment, & general theory, 2004-08, Vol.108 (34), p.6953-6967

2004

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Methyl 3-Methyl-2H-azirine-2-carboxylate Photochemistry Studied by Matrix-isolation FTIR and DFT Calculations

The journal of physical chemistry. A, Molecules, spectroscopy, kinetics, environment, & general theory, 2006-09, Vol.110 (37), p.10742-10749

2006

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Incorporation of Lactobacillus plantarum and zeolites in poultry feed can reduce aflatoxin B1 levels

Journal of food science and technology, 2018-01, Vol.55 (1), p.431-436

2018

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Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying

International journal of food microbiology, 2008-12, Vol.128 (2), p.342-347

2008

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Conformational Landscape, Photochemistry, and Infrared Spectra of Sulfanilamide

The journal of physical chemistry. A, Molecules, spectroscopy, kinetics, environment, & general theory, 2013-01, Vol.117 (4), p.704-717

2013

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Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

Journal of functional foods, 2018-01, Vol.40, p.128-136

2018

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Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria

Journal of functional foods, 2017-12, Vol.39, p.299-305

2017

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Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality

Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America

Green apple baked snacks functionalized with edible coatings of methylcellulose containing Lactobacillus plantarum

Formulation and Characterization of Stimuli-Responsive Lecithin-Based Liposome Complexes with Poly(acrylic acid)/Poly( N , N -dimethylaminoethyl methacrylate) and Pluronic ® Copolymers for Controlled Drug Delivery

Chickpeas' and Lentils' Soaking and Cooking Wastewaters Repurposed for Growing Lactic Acid Bacteria

Protective Effects of Tropical Fruit Processing Coproducts on Probiotic Lactobacillus Strains during Freeze-Drying and Storage

Okara: A Nutritionally Valuable By-product Able to Stabilize Lactobacillus plantarum during Freeze-drying, Spray-drying, and Storage

Microfluidics potential for developing food-grade microstructures through emulsification processes and their application

Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction

Photochemistry and Vibrational Spectra of Matrix-Isolated Methyl 4-Chloro-5-phenylisoxazole-3-carboxylate

Release of health-related compounds during in vitro gastro-intestinal digestion of okara and okara fermented with Lactobacillus plantarum

Effect of Galacto-Oligosaccharides: Maltodextrin Matrices on the Recovery of Lactobacillus plantarum after Spray-Drying

A Combined Approach of Infrared Spectroscopy and Multivariate Analysis for the Simultaneous Determination of Sugars and Fructans in Strawberry Juices During Storage

Conformational Space and Vibrational Spectra of Methyl 4-Chloro-5-phenyl-1,3-oxazole-2-carboxylate

Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication

Pectin Hydrolysates from Different Cultivars of Pink/Red and White Grapefruits (Citrus Paradisi [macf.]) as Culture and Encapsulating Media for Lactobacillus Plantarum

Relationship between carbohydrate composition and fungal deterioration of functional strawberry juices preserved using non‐thermal treatments

Self-Aggregation in Pyrrole: Matrix Isolation, Solid State Infrared Spectroscopy, and DFT Study

Methyl 3-Methyl-2H-azirine-2-carboxylate Photochemistry Studied by Matrix-isolation FTIR and DFT Calculations

Incorporation of Lactobacillus plantarum and zeolites in poultry feed can reduce aflatoxin B1 levels

Critical water activity for the preservation of Lactobacillus bulgaricus by vacuum drying

Conformational Landscape, Photochemistry, and Infrared Spectra of Sulfanilamide

Influence of non-thermal processing and storage conditions on the release of health-related compounds after in vitro gastrointestinal digestion of fiber-enriched strawberry juices

Pectin-iron capsules: Novel system to stabilise and deliver lactic acid bacteria

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