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Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice

Food research international, 2020-01, Vol.127, p.108735-108735, Article 108735

2020

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Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice

Journal of the science of food and agriculture, 2024-08

2024

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Quinoa sourdough‐based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria

Journal of applied microbiology, 2022-03, Vol.132 (3), p.2093-2105

2022

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Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

Food research international, 2016-11, Vol.89 (Pt 1), p.488-494

2016

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Control of Hanseniaspora osmophila and Starmerella bacillaris in strawberry juice using blueberry polyphenols

Food science & technology, 2018-06, Vol.92, p.312-317

2018

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Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Journal of molecular microbiology and biotechnology, 2017-01, Vol.27 (5), p.289-298

2017

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Specific dechlorinase activity in lindane degradation by Streptomyces sp. M7

World journal of microbiology & biotechnology, 2009-09, Vol.25 (9), p.1539-1546

2009

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Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Frontiers in nutrition (Lausanne), 2019-07, Vol.6, p.98-98

2019

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Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Food control, 2009-02, Vol.20 (2), p.144-148

2009

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Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

Applied microbiology and biotechnology, 2013-04, Vol.97 (7), p.3129-3140

2013

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A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

Food microbiology, 2012-12, Vol.32 (2), p.427-430

2012

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Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Applied microbiology and biotechnology, 2015-05, Vol.99 (9), p.3839-3849

2015

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Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals

Journal of basic microbiology, 2020-09, Vol.60 (9), p.787-798

2020

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Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

Applied and Environmental Microbiology, 2002-12, Vol.68 (12), p.6193-6201

2002

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Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni

International journal of food microbiology, 2013-05, Vol.163 (2-3), p.166-170

2013

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Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols

Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.441-448

2021

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Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli

Journal of applied microbiology, 2005-01, Vol.99 (6), p.1495-1502

2005

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Histidine decarboxylase activity in lactic acid bacteria from wine

OENO one, 1993-09, Vol.27 (3), p.191

1993

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New Trends in Cereal‐Based Products Using Lactic Acid Bacteria

Biotechnology of Lactic Acid Bacteria, 2010, p.273-287

2010

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Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice

Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice

Quinoa sourdough‐based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria

Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins

Control of Hanseniaspora osmophila and Starmerella bacillaris in strawberry juice using blueberry polyphenols

Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes

Specific dechlorinase activity in lindane degradation by Streptomyces sp. M7

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals

Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1

Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni

Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols

Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli

Histidine decarboxylase activity in lactic acid bacteria from wine

New Trends in Cereal‐Based Products Using Lactic Acid Bacteria

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