Publicaciones en las que colabora con ALBA YEPEZ LATORRE (11)

2019

  1. Functional and nutritious beverages produced by lactic acid bacteria

    Nutrients in Beverages: Volume 12: The Science of Beverages (Elsevier), pp. 419-465

  2. Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina

    Frontiers in Microbiology, Vol. 10

  3. In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

    Food Microbiology, Vol. 77, pp. 61-68

  4. Real-time detection of riboflavin production by Lactobacillus plantarum strains and tracking of their gastrointestinal survival and functionality in vitro and in vivo using mCherry labeling

    Frontiers in Microbiology, Vol. 10, Núm. JULY

2018

  1. Evaluación de la seguridad alimentaria mediante análisis genómico de 14 cepas de bacterias lácticas con potencial biotecnológico

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  2. Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

    LWT - Food Science and Technology, Vol. 87, pp. 567-574

2017

  1. Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

    Food Control, Vol. 78, pp. 393-400

2016

  1. Contribución de las bacterias lácticas a la seguridad alimentaria de productos fermentados de origen vegetal

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

2015

  1. Bacterias lácticas aisladas de "tocosh", patatas fermentadas andinas, y su potencial biotecnológico en alimentos funcionales

    Avances en microbiología

  2. Pirosecuenciación "versus" cultivo en el análisis de bacterias lácticas asociadas a "tocosh", patatas fermentadas andinas

    Avances en microbiología

  3. Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina

    International Journal of Food Microbiology, Vol. 198, pp. 9-18