ANA JESUS IRASTORZA IRIBAS-rekin lankidetzan egindako argitalpenak (28)

2013

  1. Evolution of amino acids and biogenic amines in natural ciders as a function of the year and the manufacture steps

    International Journal of Food Science and Technology, Vol. 48, Núm. 2, pp. 375-381

2010

  1. A real-time PCR assay for detection and quantification of 2-branched (1,3)-β-d-glucan producing lactic acid bacteria in cider

    International Journal of Food Microbiology, Vol. 143, Núm. 1-2, pp. 26-31

  2. Microbiología de la sidra

    La manzana y la sidra: bioprocesos, tecnologías de elaboración y control (D. Blanco), pp. 105-136

  3. Naturally occurring 2-substituted (1,3)-β-d-glucan producing Lactobacillus suebicus and Pediococcus parvulus strains with potential utility in the production of functional foods

    Bioresource Technology, Vol. 101, Núm. 23, pp. 9254-9263

  4. Screening and selection of 2-branched (1,3)-β-d-glucan producing lactic acid bacteria and exopolysaccharide characterization

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 10, pp. 6149-6156

2009

  1. Chemical and rheological properties of the β-glucan produced by pediococcus parvulus 2.6

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 5, pp. 1827-1834

  2. Probiotic properties of the 2-substituted (1,3)-β-D-glucan-producing bacterium Pediococcus parvulus 2.6

    Applied and Environmental Microbiology, Vol. 75, Núm. 14, pp. 4887-4891

  3. Supramolecular structure and conformation of a (1→3)(1→2)-β- D-glucan from Lactobacillus suebicus CUPV221 as observed by tapping mode atomic force microscopy

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 14, pp. 6183-6188

2008

  1. Development of alcoholic and malolactic fermentations in highly acidic and phenolic apple musts

    Bioresource Technology, Vol. 99, Núm. 8, pp. 2857-2863

  2. Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking

    International Journal of Food Microbiology, Vol. 121, Núm. 3, pp. 253-261

2007

  1. Biogenic amine production by lactic acid bacteria isolated from cider

    Letters in Applied Microbiology, Vol. 45, Núm. 5, pp. 473-478

  2. Growth and exopolysaccharide (EPS) production by Oenococcus oeni I4 and structural characterization of their EPSs

    Journal of Applied Microbiology, Vol. 103, Núm. 2, pp. 477-486

  3. Influence of the carbohydrate source on β-glucan production and enzyme activities involved in sugar metabolism in Pediococcus parvulus 2.6

    International Journal of Food Microbiology, Vol. 115, Núm. 3, pp. 325-334

2006

  1. Biogenic amines in natural ciders

    Journal of Food Protection, Vol. 69, Núm. 12, pp. 3006-3012

  2. Pediococcus parvulus gtf gene encoding the GTF glycosyltransferase and its application for specific PCR detection of β-D-glucan-producing bacteria in foods and beverages

    Journal of Food Protection, Vol. 69, Núm. 1, pp. 161-169

2005

  1. Fermented, ropy, oat-based products reduce cholesterol levels and stimulate the bifidobacteria flora in humans

    Nutrition Research, Vol. 25, Núm. 5, pp. 429-442

2003

  1. Ciders Produced by Two Types of Presses and Fermented in Stainless Steel and Wooden Vats

    Journal of the Institute of Brewing, Vol. 109, Núm. 4, pp. 342-348

  2. Comparison of growth characteristics and exopolysaccharide formation of two lactic acid bacteria strains, Pediococcus damnosus 2.6 and Lactobacillus brevis g-77, in an oat-based, nondairy medium

    LWT - Food Science and Technology, Vol. 36, Núm. 3, pp. 353-357

  3. Exopolysaccharide production by Pediococcus damnosus 2.6 in a semidefined medium under different growth conditions

    International Journal of Food Microbiology, Vol. 87, Núm. 1-2, pp. 113-120

2002

  1. Influence of enzymatic clarification with a pectin methylesterase on cider fermentation

    Journal of the Institute of Brewing, Vol. 108, Núm. 2, pp. 243-247