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Applied Microbiology and Biotechnology|July 1, 2015
Whey-derived valuable products obtained by microbial fermentationMicaela Pescuma, Graciela Font de Valdez, Fernanda Mozzi
Frontiers in Microbiology|October 7, 2015
Biopolymers from lactic acid bacteria. Novel applications in foods and beveragesMaría I Torino, Graciela Font de Valdez, Fernanda Mozzi
Journal of Molecular Microbiology and Biotechnology|November 16, 2002
Characterization of the protein-synthesis dependent adaptive acid tolerance response in Lactobacillus acidophilusGraciela L Lorca, Graciela Font de Valdez, Asa Ljungh
World Journal of Gastroenterology|April 1, 2010
Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritisCecilia Rodríguez, Marta Medici, Fernanda Mozzi, et al.
Research in Microbiology|May 30, 2006
Effect of bile acid on the cell membrane functionality of lactic acid bacteria for oral administrationMaría Pía Taranto, Gaspar Perez-Martinez, Graciela Font de Valdez
Food Microbiology|September 19, 2012
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentationCarla Luciana Gerez, Andrea Dallagnol, Graciela Rollán, et al.
Applied Microbiology and Biotechnology|November 7, 2012
Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activityAndrea Micaela Dallagnol, Micaela Pescuma, Graciela Font De Valdez, et al.
International Journal of Food Microbiology|May 21, 2010
Functional fermented whey-based beverage using lactic acid bacteriaMicaela Pescuma, Elvira María Hébert, Fernanda Mozzi, et al.
Methods in Molecular Biology (Clifton, N.J.)|May 25, 2004
Animal model for in vivo evaluation of cholesterol reduction by lactic Acid bacteriaMaría Pía Taranto, Gabriela Perdigón, Marta Médici, et al.
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