Publicaciones en colaboración con investigadoras/es de Centro de Investigaciones Biológicas (65)

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

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

    Frontiers in Microbiology, Vol. 14

  4. Identification and functional characterization of the putative members of the CTDK-1 kinase complex as regulators of growth and development in Aspergillus nidulans and Aspergillus fumigatus

    mBio, Vol. 14, Núm. 6

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. Fermented foods: An update on evidence-based health benefits and future perspectives

    Food Research International, Vol. 156

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

    Foods

  4. Probing gravity with the DES-CMASS sample and BOSS spectroscopy

    Monthly Notices of the Royal Astronomical Society, Vol. 509, Núm. 4, pp. 4982-4996

  5. Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production

    International Journal of Food Microbiology, Vol. 377

2021

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

    Foods, Vol. 10, Núm. 9

2020

  1. Defining the transcriptional responses of aspergillus nidulans to cation/alkaline ph stress and the role of the transcription factor slta

    Microbial Genomics, Vol. 6, Núm. 8, pp. 1-18

  2. Tolerance to alkaline ambient pH in Aspergillus nidulans depends on the activity of ENA proteins

    Scientific Reports, Vol. 10, Núm. 1

  3. Type IV Coupling Proteins as Potential Targets to Control the Dissemination of Antibiotic Resistance

    Frontiers in Molecular Biosciences, Vol. 7

2019

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

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

  2. Developmental regulators FlbE/D orchestrate the polarity site-to-nucleus dynamics of the fungal bZIP transcription factor FlbB

    Cellular and Molecular Life Sciences, Vol. 76, Núm. 21, pp. 4369-4390

  3. Functional and nutritious beverages produced by lactic acid bacteria

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

  4. Identification and Characterization of Aspergillus nidulans Mutants Impaired in Asexual Development under Phosphate Stress

    Cells, Vol. 8, Núm. 12

  5. Rewiring of transcriptional networks as a major event leading to the diversity of asexual multicellularity in fungi

    Critical Reviews in Microbiology, Vol. 45, Núm. 5-6, pp. 548-563