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Frontiers in Microbiology|July 8, 2015
Is lactate an undervalued functional component of fermented food products?Graciela L Garrote, Analía G Abraham, Martín Rumbo
Foods (Basel, Switzerland)|October 23, 2021
Health-Promoting Properties of Lacticaseibacillus paracasei: A Focus on Kefir Isolates and Exopolysaccharide-Producing StrainsAna Agustina Bengoa, Carolina Dardis, Graciela L Garrote, et al.
Frontiers in Microbiology|March 26, 2026
Application of kefir-isolated Lactiplantibacillus plantarum and Lacticaseibacillus paracasei to obtain a cashew-based fermented beverage with enhanced anti-inflammatory propertiesLuz Pietrantuono, Ana Clara Sabbione, Carolina Dardis, et al.
Frontiers in Microbiology|November 12, 2020
Exopolysaccharides From Lactobacillus paracasei Isolated From Kefir as Potential Bioactive Compounds for Microbiota ModulationAna Agustina Bengoa, Carolina Dardis, Nina Gagliarini, et al.
International Journal of Food Microbiology|May 18, 2010
Down-regulation of intestinal epithelial innate response by probiotic yeasts isolated from kefirDavid Romanin, María Serradell, Dolores González Maciel, et al.
Frontiers in Microbiology|March 13, 2023
Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy productsAna Agustina Bengoa, María Teresa Dueñas, Alicia Prieto, et al.
The Journal of Dairy Research|June 22, 2012
Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisationAlejandra Londero, María F Hamet, Graciela L De Antoni, et al.
Applied Microbiology and Biotechnology|October 31, 2018
Cationic surfactants as antifungal agentsM Elisa Fait, Laura Bakas, Graciela L Garrote, et al.
Amino Acids|April 21, 2015
Biocatalytic synthesis, antimicrobial properties and toxicity studies of arginine derivative surfactantsM Elisa Fait, Graciela L Garrote, Pere Clapés, et al.
Journal of Applied Microbiology|November 25, 2021
Water kefir: Factors affecting grain growth and health-promoting properties of the fermented beverageMaría Dolores Pendón, Ana Agustina Bengoa, Carolina Iraporda, et al.
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