Argitalpenak (50) ANA BELEN DIAZ SANCHEZ argitalpenak

2024

  1. 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

  2. Encapsulation of Olive (Olea europaea L.) Pruning Waste Particles by Supercritical CO2 Technology

    Foods, Vol. 13, Núm. 6

  3. Modelling and optimization of simultaneous saccharification and fermentation of agro-food residues

    Journal of Environmental Chemical Engineering, Vol. 12, Núm. 1

2023

  1. Development and Characterization of Probiotic Beers with Saccharomyces boulardii as an Alternative to Conventional Brewer’s Yeast

    Foods, Vol. 12, Núm. 15

  2. 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

  3. Rugulopteryx okamurae: Assessment of its potential as a source of monosaccharides for obtaining bio-products

    Chemical Engineering Journal, Vol. 468

  4. Rugulopteryx okamurae: Effect of hydrothermal acid pretreatment on the saccharification process

    Bioresource Technology, Vol. 388

  5. Stabilization of white grape must by application of supercritical CO2 as a strategy to reduce the SO2 content

    BIO Web of Conferences

  6. 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

  7. Sugar Beet Pulp as Raw Material for the Production of Bioplastics

    Fermentation, Vol. 9, Núm. 7

  8. Supercritical CO2 Processing of White Grape Must as a Strategy to Reduce the Addition of SO2

    Foods, Vol. 12, Núm. 16

  9. Ultrasound pretreatment to enhance the enzymatic hydrolysis of Dictyota dichotoma for sugars production

    Algal Research, Vol. 71

  10. 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

  1. Alternative beverages for probiotic foods

    European Food Research and Technology, Vol. 248, Núm. 2, pp. 301-314

  2. 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

  3. 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

  4. 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

  5. Value-Added Products from Agro-Food Residues

    Foods

2021

  1. Effect of several pretreatments on the lactic acid production from exhausted sugar beet pulp

    Foods, Vol. 10, Núm. 10

  2. 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