ANA BELEN
DIAZ SANCHEZ
Profesora Titular de Universidad
ANA BELEN DIAZ SANCHEZ-rekin lankidetzan egindako argitalpenak (36)
2024
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Co-fermentation of lactic acid bacteria and S. cerevisiae for the production of a probiotic beer: Survival and sensory and analytical characterization
Food Bioscience, Vol. 57
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Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues
Journal of Environmental Chemical Engineering, Vol. 12, Núm. 1
2023
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Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast
Foods, Vol. 12, Núm. 15
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Impact of the genetic improvement of fermenting yeasts on the organoleptic properties of beer
European Food Research and Technology, Vol. 249, Núm. 7, pp. 1677-1687
2022
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Alternative beverages for probiotic foods
European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314
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Evaluation of the influence of the microorganisms involved in the production of beers on their sensory characteristics
Food and Bioproducts Processing, Vol. 135, pp. 33-47
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From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers
Foods, Vol. 11, Núm. 20
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Influence of different fermentation conditions on the analytical and sensory properties of craft beers: Hopping, fermentation temperature and yeast strain
Journal of Food Composition and Analysis, Vol. 106
2021
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Effect of several pretreatments on the lactic acid production from exhausted sugar beet pulp
Foods, Vol. 10, Núm. 10
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Influence of fermentation temperature and yeast type on the chemical and sensory profile of handcrafted beers
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 3, pp. 1174-1181
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Valorisation of fungal hydrolysates of exhausted sugar beet pulp for lactic acid production
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 10, pp. 4108-4117
2020
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Conversion of exhausted sugar beet pulp into fermentable sugars from a biorefinery approach
Foods, Vol. 9, Núm. 10
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Feasibility of exhausted sugar beet pulp as raw material for lactic acid production
Journal of the Science of Food and Agriculture, Vol. 100, Núm. 7, pp. 3036-3045
2019
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A kinetic model considering the heterogeneous nature of the enzyme hydrolysis of lignocellulosic materials
Biofuels, Bioproducts and Biorefining, Vol. 13, Núm. 4, pp. 1044-1056
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Orange peels: from by-product to resource through lactic acid fermentation
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 15, pp. 6761-6767
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Status and Perspectives in Bioethanol Production From Sugar Beet
Bioethanol Production from Food Crops (Academic Press), pp. 61-79
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Valorization of agro-industrial wastes to produce hydrolytic enzymes by fungal solid-state fermentation
Waste Management and Research, Vol. 37, Núm. 2, pp. 149-156
2018
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Value added products from fermentation of sugars derived from agro-food residues
Trends in Food Science and Technology, Vol. 71, pp. 52-64
2017
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Valorization of exhausted sugar beet cossettes by successive hydrolysis and two fermentations for the production of bio-products
Bioresource Technology, Vol. 225, pp. 225-233
2016
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Científico por un día: Acercando la ciencia a todos
XV Reunión del Grupo Regional Andaluz de la Sociedad Española de Química Analítica (GRASEQA)