검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs Ruiz Rodriguez L., Vera Pingitore E., Rollan G., Cocconcelli P. S., Fontana C., Saavedra L., Vignolo G., Hebert E. M. Journal of Applied Microbiology, 120(5), 1289, 2016 |
| 2 |
Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread Dallagnol AM, Pescuma M, Rollan G, Torino MI, de Valdez GF Applied Microbiology and Biotechnology, 99(9), 3839, 2015 |
| 3 |
Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity Dallagnol AM, Pescuma M, De Valdez GF, Rollan G Applied Microbiology and Biotechnology, 97(7), 3129, 2013 |
| 4 |
Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli Rollan G, De Angelis M, Gobbetti M, de Valdez GF Journal of Applied Microbiology, 99(6), 1495, 2005 |
| 5 |
Effect of galactose and glucose on the exopolysaccharide production and the activities of biosynthetic enzymes in Lactobacillus casei CRL 87 Mozzi F, Rollan G, de Giori GS, de Valdez GF Journal of Applied Microbiology, 91(1), 160, 2001 |