Carmela Belloch-rekin lankidetzan egindako argitalpenak (7)

2024

  1. Fermentation of Texturized Pea Protein in Combination with Proteases for Aroma Development in Meat Analogues

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 9, pp. 4897-4905

2022

  1. Aromatic Yeasts: Revealing Their Flavor Potential in Food Fermentations

    Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture (wiley), pp. 113-129

  2. Selection of Debaryomyces hansenii isolates as starters in meat products based on phenotypic virulence factors, tolerance to abiotic stress conditions and aroma generation

    Journal of Applied Microbiology, Vol. 133, Núm. 1, pp. 200-211

2015

  1. Genomic and transcriptomic analysis of aroma synthesis in two hybrids between Saccharomyces cerevisiae and S. kudriavzevii in winemaking conditions

    Microbial Cell Factories, Vol. 14, Núm. 1

2014

  1. Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions

    PLoS ONE, Vol. 9, Núm. 5

2013

  1. Production of aroma compounds by cryotolerant Saccharomyces species and hybrids at low and moderate fermentation temperatures

    Journal of Applied Microbiology, Vol. 114, Núm. 5, pp. 1405-1414

2011

  1. Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

    International Journal of Food Microbiology, Vol. 145, Núm. 1, pp. 92-97