FRANCISCO JOSE
BARBA ORELLANA

CATEDRÁTICO/A DE UNIVERSIDAD

Foto de FRANCISCO JOSE

Foto de GIUSEPPE

GIUSEPPE
MECA DE CARO

CATEDRÁTICO/A DE UNIVERSIDAD

Publicaciones en las que colabora con GIUSEPPE MECA DE CARO (4)

2021

Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage
Food Chemistry, Vol. 343

2020

Fermentation in fish and by-products processing: an overview of current research and future prospects
Current Opinion in Food Science, Vol. 31, pp. 9-16
Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts
Antioxidants, Vol. 9, Núm. 3
Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths
Foods, Vol. 9, Núm. 5