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Journal of Agricultural and Food Chemistry|May 2, 2007
Evaluation of biosurfactant production from various agricultural residues by Lactobacillus pentosusAna Belén Moldes, Ana María Torrado, María Teresa Barral, et al.Journal of Agricultural and Food Chemistry|August 26, 2010
Stabilization of kerosene/water emulsions using bioemulsifiers obtained by fermentation of hemicellulosic sugars with Lactobacillus pentosusOscar Manuel Portilla-Rivera, Ana María Torrado, José Manuel Domínguez, et al.Applied Biochemistry and Biotechnology|June 27, 2008
Minerals and organic nitrogen present in grape marc hydrolyzates enhance xylose consumption by Lactobacillus pentosusOscar Manuel Portilla Rivera, Ana María Torrado, Ana Belén Moldes, et al.Applied Microbiology and Biotechnology|October 19, 2015
Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116Noelia Pérez-Rodríguez, Ricardo Pinheiro de Souza Oliveira, Ana María Torrado Agrasar, et al.Food Chemistry|March 28, 2025
Nutritional evaluation of high-value alternative proteins extracted from legume defective seedsCamila Jiménez-González, Laura Fernández-De-Castro, Ana María Torrado, et al.Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|September 14, 2013
Citric Acid production from orange peel wastes by solid-state fermentationAna María Torrado, Sandra Cortés, José Manuel Salgado, et al.Pageof 1