Universidade de São Paulo-ko ikertzaileekin lankidetzan egindako argitalpenak (100)

2024

  1. Biorefinery of brewery spent grain to obtain bioproducts with high value-added in the market

    New biotechnology, Vol. 79, pp. 111-119

2023

  1. Enhancing the biorefinery of chestnut burrs. Part I. Study of the pretreatment with choline chloride urea diluted deep eutectic solvent

    Biomass and Bioenergy, Vol. 173

  2. High-power ultrasound, micronized salt, and low KCl level: An effective strategy to reduce the NaCl content of Bologna-type sausages by 50%

    Meat Science, Vol. 195

  3. Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage

    International Journal of Food Microbiology, Vol. 405

2022

  1. Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids

    Foods, Vol. 11, Núm. 22

  2. Deconstructing sugarcane bagasse lignocellulose by acid-based deep eutectic solvents to enhance enzymatic digestibility

    Carbohydrate Polymers, Vol. 298

  3. Rhizobacteria from Brazilian semiarid biome as growth promoters of soybean (Glycine max L.) under low water availability

    Brazilian Journal of Microbiology, Vol. 53, Núm. 2, pp. 873-883

  4. Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties

    LWT, Vol. 154

2021

  1. A non-synonymous single nucleotide polymorphism in fasn gene alters fasn enzyme activity in subcutaneous and intramuscular adipose tissue in holstein friesian steers

    Annals of Animal Science, Vol. 21, Núm. 1, pp. 109-124

  2. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: A brief review

    Foods, Vol. 10, Núm. 7

  3. Healthy beef burgers: Effect of animal fat replacement by algal and wheat germ oil emulsions

    Meat Science, Vol. 173

  4. Influence of murta (Ugni molinae turcz) powder on the frankfurters quality

    Applied Sciences (Switzerland), Vol. 11, Núm. 18

  5. Quality and stability of cooked sausages made from turkey meat affected by the white striping myopathy

    Journal of Food Processing and Preservation, Vol. 45, Núm. 6

  6. Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon

    Meat Science, Vol. 181

2020

  1. Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham

    Brazilian Journal of Microbiology, Vol. 51, Núm. 3, pp. 949-956

  2. Detoxification of chestnut burrs hydrolyzates to produce biomolecules

    Biochemical Engineering Journal, Vol. 159

  3. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages

    LWT, Vol. 122

  4. Ligninolytic Enzymes of Endospore-Forming Bacillus aryabhattai BA03

    Current Microbiology, Vol. 77, Núm. 5, pp. 702-709

  5. Nanocellulose production: Exploring the enzymatic route and residues of pulp and paper industry

    Molecules, Vol. 25, Núm. 15

  6. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

    International Journal of Food Science and Technology, Vol. 55, Núm. 3, pp. 1018-1024