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Microorganisms|January 6, 2021
Potential of Herbaspirillum and Azospirillum Consortium to Promote Growth of Perennial Ryegrass under Water DeficitSandra Cortés-Patiño, Christian Vargas, Fagua Álvarez-Flórez, et al.
Plos One|December 11, 2025
Acute kidney injury and chronic kidney disease in Chile: Temporal trends in hospitalization rates from 2010 to 2019Luis Celis, Jenny Ruedlinger, Cinthya Leiva, et al.
Journal of Health & Pollution|December 8, 2018
Urinary Metal Levels in a Chilean Community 31 Years After the Dumping of Mine TailingsSandra Cortés, Lucía Del Carmen Molina Lagos, Soledad Burgos, et al.
Revista Medica De Chile|April 12, 2021
[The threat of climate change on population health and the urgent need to act]Yasna K Palmeiro-Silva, Luis A Cifuentes, Sandra Cortés, et al.
Journal of the Science of Food and Agriculture|April 1, 2010
Fermentation kinetics and chemical characterisation of vino tostado, a traditional sweet wine from Galicia (NW Spain)Sandra Cortés, José M Salgado, Beatriz Rivas, et al.
Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]|September 14, 2013
Biotechnological production of citric acidBelén Max, José Manuel Salgado, Noelia Rodríguez, et al.
Revista Medica De Chile|August 14, 2014
[Exposure to occupational biological risks: experience of a toxicology information center]Patricia Cerda, Sandra Cortés, Marli Bettini, et al.
Frontiers in Microbiology|October 17, 2024
Evaluation of functional plant growth-promoting activities of culturable rhizobacteria associated to tunicate maize (Zea mays var. tunicata A. St. Hil), a Mexican exotic landrace grown in traditional agroecosystemsGeovanny Rivera-Hernández, Guillermo Daniel Tijerina-Castro, Sandra Cortés-Pérez, et al.
Journal of the Science of Food and Agriculture|May 29, 2016
Optimization of the process of aromatic and medicinal plant maceration in grape marc distillates to obtain herbal liqueurs and spiritsRaquel Rodríguez-Solana, Laura Vázquez-Araújo, José Manuel Salgado, et al.
Applied Biochemistry and Biotechnology|August 13, 2013
Cell-free supernatants obtained from fermentation of cheese whey hydrolyzates and phenylpyruvic acid by Lactobacillus plantarum as a source of antimicrobial compounds, bacteriocins, and natural aromasNoelia Rodríguez-Pazo, Laura Vázquez-Araújo, Noelia Pérez-Rodríguez, et al.
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