Publicaciones en colaboración con investigadoras/es de Lund University (4)

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

  2. Growth and exopolysaccharide formation by Pediococcus damnosus 2.6 in β-glucan suspensions of oat and barley

    LWT - Food Science and Technology, Vol. 38, Núm. 2, pp. 151-155

2003

  1. 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

2002

  1. Effects of fermented, ropy, non-dairy, oat-based products on serum lipids and the faecal excretion of cholesterol and short chain fatty acids in germfree and conventional rats

    Nutrition Research, Vol. 22, Núm. 12, pp. 1461-1473