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Frontiers in Bioengineering and Biotechnology
|
June 30, 2020
Biotransformation of Selenium by Lactic Acid Bacteria: Formation of Seleno-Nanoparticles and Seleno-Amino Acids
Fernando Gabriel Martínez, Gustavo Moreno-Martin, Micaela Pescuma, et al.
Applied Microbiology and Biotechnology
|
March 12, 2015
Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
Andrea Micaela Dallagnol, Micaela Pescuma, Graciela Rollán, et al.
Journal of Food Science and Technology
|
October 14, 2024
Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria
Fernando Gabriel Martínez, Gustavo Moreno-Martín, Florencia Mohamed, et al.
Food Chemistry
|
October 13, 2014
Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin
Micaela Pescuma, Elvira M Hébert, Thomas Haertlé, et al.
World Journal of Microbiology & Biotechnology
|
March 24, 2023
Exiguobacterium sp. as a bioinoculant for plant-growth promotion and Selenium biofortification strategies in horticultural plants
Jorge A Marfetán, Ana L Gallo, Maria E Farias, et al.
International Journal of Food Microbiology
|
June 1, 2021
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation
Raimondo Gaglio, Micaela Pescuma, Yolanda Madrid-Albarrán, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Luciana Gabriela Ruiz Rodríguez, Víctor Manuel Zamora Gasga, Micaela Pescuma, et al.
Journal of Agricultural and Food Chemistry
|
May 28, 2009
Effect of exopolysaccharides on the hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro gastric/pancreatic system
Micaela Pescuma, Elvira María Hébert, Michèle Dalgalarrondo, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
December 7, 2024
Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria
Brenda Sede Lucena, Julieta Amalia Burini, Omar Federico Ordoñez, et al.
Applied Microbiology and Biotechnology
|
July 9, 2013
Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins
Micaela Pescuma, María Beatriz Espeche Turbay, Fernanda Mozzi, et al.
Page
of 3
Search research articles
Search
Showing results (11-20 of 23) with videos related to
Sort By:
Page
of 3
Frontiers in Bioengineering and Biotechnology
|
June 30, 2020
Biotransformation of Selenium by Lactic Acid Bacteria: Formation of Seleno-Nanoparticles and Seleno-Amino Acids
Fernando Gabriel Martínez, Gustavo Moreno-Martin, Micaela Pescuma, et al.
Applied Microbiology and Biotechnology
|
March 12, 2015
Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
Andrea Micaela Dallagnol, Micaela Pescuma, Graciela Rollán, et al.
Journal of Food Science and Technology
|
October 14, 2024
Selenium-enriched fermented beverage with improved sensorial properties using lactic acid bacteria
Fernando Gabriel Martínez, Gustavo Moreno-Martín, Florencia Mohamed, et al.
Food Chemistry
|
October 13, 2014
Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of β-lactoglobulin
Micaela Pescuma, Elvira M Hébert, Thomas Haertlé, et al.
World Journal of Microbiology & Biotechnology
|
March 24, 2023
Exiguobacterium sp. as a bioinoculant for plant-growth promotion and Selenium biofortification strategies in horticultural plants
Jorge A Marfetán, Ana L Gallo, Maria E Farias, et al.
International Journal of Food Microbiology
|
June 1, 2021
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation
Raimondo Gaglio, Micaela Pescuma, Yolanda Madrid-Albarrán, et al.
Food Research International (Ottawa, Ont.)
|
March 2, 2021
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages
Luciana Gabriela Ruiz Rodríguez, Víctor Manuel Zamora Gasga, Micaela Pescuma, et al.
Journal of Agricultural and Food Chemistry
|
May 28, 2009
Effect of exopolysaccharides on the hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro gastric/pancreatic system
Micaela Pescuma, Elvira María Hébert, Michèle Dalgalarrondo, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
December 7, 2024
Phenolic Compounds, Antioxidant Activity, Sensorial Analysis and Metabolic Syndrome Enzyme Inhibition Properties of Calafate (Berberis microphylla) Fruit Juice Fermented by Patagonian Lactic Acid Bacteria
Brenda Sede Lucena, Julieta Amalia Burini, Omar Federico Ordoñez, et al.
Applied Microbiology and Biotechnology
|
July 9, 2013
Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins
Micaela Pescuma, María Beatriz Espeche Turbay, Fernanda Mozzi, et al.
Page
of 3