Publications (67) MARIA TERESA DUEÑAS CHASCO publications

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2025

  1. Functional characterization of the riboflavin-overproducing and dextran-producing Weissella cibaria BAL3C-5 C120T strain for the development of biofortified plant-based beverages

    International Journal of Food Microbiology, Vol. 426

  2. Phenotypic and omics analyses of the Sordariomycetes Marquandomyces marquandii and Albophoma yamanashiensis isolated from estuarine sediments

    mSystems, Vol. 10, Núm. 9, pp. e0062525

  3. Recent Advances in Fermented Functional Foods

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 30-61

2024

  1. Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking

    Foods, Vol. 13, Núm. 1

2023

  1. A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin

    Frontiers in Microbiology, Vol. 14

  2. Characterization of the heteropolysaccharides produced by Liquorilactobacillus sicerae CUPV261 and Secundilactobacillus collinoides CUPV237 isolated from cider

    International Journal of Food Microbiology, Vol. 397

  3. Euskal estuarioetako sedimentuetako mikroorganismo harizpidunen aniztasuna: Genomen analisia ikuspuntu bioteknologikotik

    Zientziak eta Natura Zientziak: V. Ikergazte. Nazioarteko ikerketa euskaraz : 2023ko maiatzaren 17, 18 eta 19, Donostia, Euskal Herria

  4. Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

    Frontiers in Microbiology, Vol. 14

2022

  1. Biological Functions of Exopolysaccharides from Lactic Acid Bacteria and Their Potential Benefits for Humans and Farmed Animals

    Foods, Vol. 11, Núm. 9

  2. Evolution of main polyphenolics during cidermaking

    LWT, Vol. 167

  3. Functional Analysis of Lactic Acid Bacteria and Bifidobacteria and Their Effects on Human Health

    Foods

2021

  1. Antioxidant activity and phenolic profiles of ciders from the Basque Country

    Food Bioscience, Vol. 41

  2. Lactic acid bacteria isolated from fermented doughs in Spain produce dextrans and riboflavin

    Foods, Vol. 10, Núm. 9

2020

  1. Assessment of active chitosan films incorporated with gallic acid

    Food Hydrocolloids, Vol. 101

  2. Compression molded soy protein films with exopolysaccharides produced by cider lactic acid bacteria

    Polymers, Vol. 12, Núm. 9

  3. Quantitative determination of acrolein in cider by1h nmr spectrometry

    Foods, Vol. 9, Núm. 12

2019

  1. Characterization of dextrans produced by Lactobacillus mali CUPV271 and Leuconostoc carnosum CUPV411

    Food Hydrocolloids, Vol. 89, pp. 613-622

  2. Citric acid-incorporated fish gelatin/chitosan composite films

    Food Hydrocolloids, Vol. 86, pp. 95-103

  3. Functional and nutritious beverages produced by lactic acid bacteria

    Nutrients in Beverages: Volume 12: The Science of Beverages (Elsevier), pp. 419-465

  4. Heteropolysaccharide-producing bifidobacteria for the development of functional dairy products

    LWT, Vol. 102, pp. 295-303