ANA BELEN
DIAZ SANCHEZ
Profesora Titular de Universidad
Publicaciones (50) Publicaciones de ANA BELEN DIAZ SANCHEZ
2024
-
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
-
Encapsulation of Olive (Olea europaea L.) Pruning Waste Particles by Supercritical CO2 Technology
Foods, Vol. 13, Núm. 6
-
Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues
Journal of Environmental Chemical Engineering, Vol. 12, Núm. 1
2023
-
Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast
Foods, Vol. 12, Núm. 15
-
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
-
Rugulopteryx okamurae: Assessment of its potential as a source of monosaccharides for obtaining bio-products
Chemical Engineering Journal, Vol. 468
-
Rugulopteryx okamurae: Effect of hydrothermal acid pretreatment on the saccharification process
Bioresource Technology, Vol. 388
-
Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content
BIO Web of Conferences
-
Studying the influence of surface properties on the cell attachment and anti-fouling capacity of Ag/SiO2 superhydrophobic coatings for building materials
Building and Environment, Vol. 243
-
Sugar Beet Pulp as Raw Material for the Production of Bioplastics
Fermentation, Vol. 9, Núm. 7
-
Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2
Foods, Vol. 12, Núm. 16
-
Ultrasound pretreatment to enhance the enzymatic hydrolysis of Dictyota dichotoma for sugars production
Algal Research, Vol. 71
-
Valorization of orange peels exploiting fungal solid-state and lacto-fermentation
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 9, pp. 4614-4624
2022
-
Alternative beverages for probiotic foods
European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314
-
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
-
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
-
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
-
Value-Added Products from Agro-Food Residues
Foods
2021
-
Effect of several pretreatments on the lactic acid production from exhausted sugar beet pulp
Foods, Vol. 10, Núm. 10
-
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