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Archives of Biochemistry and Biophysics|May 23, 2001
Effect of lipid composition on the stability of cellular membranes during freeze-thawing of Lactobacillus acidophilus grown at different temperaturesM L Fernández Murga, G Font de Valdez, E A DisalvoJournal of Applied Microbiology|March 18, 2009
Functionality of exopolysaccharides produced by lactic acid bacteria in an in vitro gastric systemF Mozzi, E Gerbino, G Font de Valdez, et al.Chemosphere|January 11, 2011
Congener profile, occurrence and estimated dietary intake of dioxins and dioxin-like PCBs in foods marketed in the Region of Valencia (Spain)S Marin, P Villalba, J Diaz-Ferrero, et al.Cryobiology|October 6, 2000
Changes in the surface potential of Lactobacillus acidophilus under freeze-thawing stressM L Fernńdez Murga, G Font de Valdez, A E DisalvoCurrent Microbiology|October 19, 2000
Purification and characterization of invertase from Lactobacillus reuteri CRL 1100S Cuezzo de Ginés, M C Maldonado, G Font de ValdezFood Microbiology|January 22, 2008
Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentationC L Gerez, S Cuezzo, G Rollán, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|May 20, 2021
In vitro blood brain barrier exposure to mycotoxins and carotenoids pumpkin extract alters mitochondrial gene expression and oxidative stressM Alonso-Garrido, M Frangiamone, G Font, et al.European Journal of Epidemiology|September 21, 2000
Cancer mortality and exposure to chemical carcinogens in the work place: an ecological study in the Valencian Community, Spain (1981-1995)D Corella, C Herranz, A Calatayud, et al.Journal of Applied Microbiology|February 10, 2009
Lactobacillus reuteri CRL 1098 prevents side effects produced by a nutritional vitamin B deficiencyV C Molina, M Médici, M P Taranto, et al.Toxicon : Official Journal of the International Society on Toxinology|December 3, 2014
Alternariol-induced cytotoxicity in Caco-2 cells. Protective effect of the phenolic fraction from virgin olive oilC Chiesi, C Fernandez-Blanco, L Cossignani, et al.Pageof 14