Publications by the researcher in collaboration with Elisa Alonso González (15)

2021

  1. Production of a potentially probiotic product for animal feed and evaluation of some of its probiotic properties

    International Journal of Molecular Sciences, Vol. 22, Núm. 18

2019

  1. Batch and fed-batch production of probiotic biomass and nisin in nutrient-supplemented whey media

    Brazilian Journal of Microbiology, Vol. 50, Núm. 4, pp. 915-925

  2. The joint effect of pH gradient and glucose feeding on the growth kinetics of lactococcus lactis CECT 539 in glucose-limited fed-batch cultures

    Polish Journal of Microbiology, Vol. 68, Núm. 2, pp. 269-280

2018

  1. Production of a highly concentrated probiotic culture of Lactococcus lactis CECT 539 containing high amounts of nisin

    3 Biotech, Vol. 8, Núm. 7

2017

  1. Combination of food wastes for an efficient production of nisin in realkalized fed-batch cultures

    Biochemical Engineering Journal, Vol. 123, pp. 13-23

  2. Functional Foods

    Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200

2016

  1. Production and characterization of a novel distilled alcoholic beverage produced from blueberry (Vaccinium corymbosum L.)

    Fruits, Vol. 71, Núm. 4, pp. 215-220

2015

  1. Major volatile composition of four distilled alcoholic beverages obtained from fruits of the forest

    Chemical Engineering Transactions, Vol. 44, pp. 253-258

2013

  1. Recovery and biotechnological production of high- value-added products from fruit and vegetable residues

    Engineering Aspects of Food Biotechnology (CRC Press), pp. 328-356

2011

  1. Influence of alcoholic fermentation process on antioxidant activity and phenolic levels from mulberries (Morus nigra L.)

    LWT - Food Science and Technology, Vol. 44, Núm. 8, pp. 1793-1801

  2. Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

    Food Research International, Vol. 44, Núm. 5, pp. 1419-1426

2010

  1. Characterization of volatile compounds present in the two spirits obtained by distillation of fermented black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.)

    6th International Conference on Simulation and Modelling in the Food and Bio-Industry 2010, FOODSIM 2010

  2. Estudio de la aptitud fermentativa en estado sólido del madroño para la obtención de aguardiente

    Soberanía alimentaria e agricultura ecolóxica: Propostas de acción (Universidade de Vigo), pp. 1007-1012

  3. Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey

    Journal of Biomedicine and Biotechnology, Vol. 2010

  4. Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (morus nigra l.) and black currant (Ribes nigrum L.)

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 4, pp. 2529-2535