CRISTINA MARIANA LASANTA MELERO-rekin lankidetzan egindako argitalpenak (8)

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

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

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

2021

  1. 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