Publicacións nas que colabora con Elisa Alonso González (16)

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. Producción de una bebida probiótica a partir de zumo de uvas blancas de mesa

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  2. 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. Importance and methods for the valorization of red raspberry, arbutus berry, black mulberry, blueberry and black currant

    Agricultural Research Updates (Nova Science Publishers, Inc.), pp. 141-189

2016

  1. Nisin production in realkalized fed-batch cultures in whey with feeding with lactose- or glucose-containing substrates

    Applied Microbiology and Biotechnology, Vol. 100, Núm. 18, pp. 7899-7908

  2. 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. 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