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Revista Argentina De Microbiologia|March 21, 2007
[Cryptococcus neoformans in the gastric contents of an AIDS patient]S Garro, A J BavaInternational Journal of Food Microbiology|December 16, 2014
Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentationA Rodríguez de Olmos, E Bru, M S GarroApplied Microbiology and Biotechnology|August 10, 2005
Biological activity of Bifidobacterium longum in response to environmental pHMarisa S Garro, Laura Aguirre, Graciela Savoy de GioriApplied Microbiology and Biotechnology|January 17, 2004
Effect of pH on Lactobacillus fermentum growth, raffinose removal, alpha-galactosidase activity and fermentation productsJ G LeBlanc, M S Garro, G Savoy de GioriFood Microbiology|March 10, 2009
Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentationJose A Marazza, Marisa S Garro, Graciela Savoy de GioriRevista Argentina De Microbiologia|March 16, 2017
Selected lactobacilli and bifidobacteria development in solid state fermentation using soybean pasteAntonieta Rodríguez de Olmos, Maria Alejandra Correa Deza, Marisa S GarroJournal of Food Protection|July 27, 1999
Starter culture activity in refrigerated fermented soymilkM S Garro, G F de Valdez, G Oliver, et al.Foods (Basel, Switzerland)|July 13, 2024
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary ToolsCarlos Sabater, Gabriel D Sáez, Nadia Suárez, et al.Medicina Oral, Patologia Oral Y Cirugia Bucal|February 5, 2017
Oral yeast colonization throughout pregnancyR Rio, L Simões-Silva, S Garro, et al.Journal of Applied Microbiology|September 11, 2004
Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilkJ G LeBlanc, M S Garro, A Silvestroni, et al.Pageof 2