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Gabriel D Sáez

Showing results (1-10 of 5) with videos related to

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Food Technology and Biotechnology|December 5, 2018
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of VegetablesGabriel D Sáez, Leandro Flomenbaum, Gabriela Zárate
Anaerobe|February 6, 2017
Dairy propionibacteria prevent the proliferative effect of plant lectins on SW480 cells and protect the metabolic activity of the intestinal microbiota in vitroGabriela Zárate, Gabriel D Sáez, Adriana Pérez Chaia
Journal of Applied Microbiology|December 4, 2021
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional propertiesGabriel D Sáez, Carlos Sabater, Agustina Fara, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern ArgentinaGabriel D Sáez, Elvira M Hébert, Lucila Saavedra, et al.
Foods (Basel, Switzerland)|July 13, 2024
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary ToolsCarlos Sabater, Gabriel D Sáez, Nadia Suárez, et al.
Pageof 1

Showing results (1-10 of 5) with videos related to

Sort By:
Pageof 1
Food Technology and Biotechnology|December 5, 2018
Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Starters for Fermentation of VegetablesGabriel D Sáez, Leandro Flomenbaum, Gabriela Zárate
Anaerobe|February 6, 2017
Dairy propionibacteria prevent the proliferative effect of plant lectins on SW480 cells and protect the metabolic activity of the intestinal microbiota in vitroGabriela Zárate, Gabriel D Sáez, Adriana Pérez Chaia
Journal of Applied Microbiology|December 4, 2021
Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional propertiesGabriel D Sáez, Carlos Sabater, Agustina Fara, et al.
Food Research International (Ottawa, Ont.)|December 3, 2017
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern ArgentinaGabriel D Sáez, Elvira M Hébert, Lucila Saavedra, et al.
Foods (Basel, Switzerland)|July 13, 2024
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary ToolsCarlos Sabater, Gabriel D Sáez, Nadia Suárez, et al.
Pageof 1