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Public Health Nutrition|May 23, 2020
Cassava consumption and the occurrence of cyanide in cassava in Vietnam, Indonesia and PhilippinesJatziri Mota-Gutierrez, Gerard Michael O'Brien
World Journal of Microbiology & Biotechnology|August 7, 2021
Technological, functional and safety properties of lactobacilli isolates from soft wheat sourdough and their potential use as antimould culturesJatziri Mota-Gutierrez, Irene Franciosa, Marianna Ruggirello, et al.
International Journal of Food Microbiology|October 20, 2018
Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA geneJatziri Mota-Gutierrez, Ilario Ferrocino, Kalliopi Rantsiou, et al.
Nutrients|April 24, 2019
Traceability of Functional Volatile Compounds Generated on Inoculated Cocoa Fermentation and Its Potential Health BenefitsJatziri Mota-Gutierrez, Letricia Barbosa-Pereira, Ilario Ferrocino, et al.
Heliyon|January 6, 2025
Level of interest among Belgian consumers of the cultural, environmental, ethical, and global benefits of sustainable beekeeping managementJatziri Mota-Gutierrez, Stefano Massaglia, Valentina Maria Merlino, et al.
Meat Science|October 28, 2024
Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beefJatziri Mota-Gutierrez, Valentina Maria Merlino, Stefano Massaglia, et al.
Food Microbiology|March 15, 2022
Campylobacter spp. prevalence and mitigation strategies in the broiler production chainJatziri Mota-Gutierrez, Lukas Lis, Amaia Lasagabaster, et al.
Applied and Environmental Microbiology|May 15, 2021
Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean MassJatziri Mota-Gutierrez, Ilario Ferrocino, Manuela Giordano, et al.
NPJ Science of Food|April 8, 2026
Predicting schoolchildren's willingness to eat insect-based snacks: effects of information provision psychological and cognitive traitsJatziri Mota-Gutierrez, Lotte Pater, Sabien Journée, et al.
Applied and Environmental Microbiology|July 29, 2018
Dynamics and Biodiversity of Bacterial and Yeast Communities during Fermentation of Cocoa BeansJatziri Mota-Gutierrez, Cristian Botta, Ilario Ferrocino, et al.
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