Publications in collaboration with researchers from AZTI Centro Tecnológico de Investigación Marina y Alimentaria (13)

2022

  1. Sustainable, carbonated, non-alcoholic beverages using leftover bread

    International Journal of Gastronomy and Food Science, Vol. 30

2018

  1. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

    Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115

2017

  1. Bacteriophages against Serratia as fish spoilage control technology

    Frontiers in Microbiology, Vol. 8, Núm. APR

2015

  1. Uses of Rhizopus oryzae in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 103-111