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Implementation of a Novel Method for Processing Proteins from Acetic Acid Bacteria via Liquid Chromatography Coupled with Tandem Mass Spectrometry.
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- Molecules, 2024, v. 29, n. 11, p. 2548, doi. 10.3390/molecules29112548
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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review.
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- Biotechnology Journal, 2024, v. 19, n. 2, p. 1, doi. 10.1002/biot.202300566
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Recent advances in applying omic technologies for studying acetic acid bacteria in industrial vinegar production: A comprehensive review.
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- Biotechnology Journal, 2024, v. 19, n. 2, p. 1, doi. 10.1002/biot.202300566
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Latest Trends in Industrial Vinegar Production and the Role of Acetic Acid Bacteria: Classification, Metabolism, and Applications—A Comprehensive Review.
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- Foods, 2023, v. 12, n. 19, p. 3705, doi. 10.3390/foods12193705
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Combining omics tools for the characterization of the microbiota of diverse vinegars obtained by submerged culture: 16S rRNA amplicon sequencing and MALDI-TOF MS.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.1055010
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SUSTAINABILITY, DIGITAL TRANSFORMATION AND FINTECH: The New Challenges of the Banking Industry.
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- Informacion Comercial Espanola Revista de Economia, 2022, n. 927, p. 147, doi. 10.3390/books978-3-0365-2740-6
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- Article
Unraveling the Role of Acetic Acid Bacteria Comparing Two Acetification Profiles From Natural Raw Materials: A Quantitative Approach in Komagataeibacter europaeus.
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- Frontiers in Microbiology, 2022, v. 13, p. 1, doi. 10.3389/fmicb.2022.840119
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Discrepancia entre Sp02 y Sa02: diagnóstico de cuatro generaciones.
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- Galicia Clínica, 2021, v. 82, n. 4, p. 205, doi. 10.22546/63/2386
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Optimization of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 3, p. 1217, doi. 10.3390/app11031217
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Modelling of the Acetification Stage in the Production of Wine Vinegar by Use of Two Serial Bioreactors.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 24, p. 9064, doi. 10.3390/app10249064
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Modelling Acetification with Artificial Neural Networks and Comparison with Alternative Procedures.
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- Processes, 2020, v. 8, n. 7, p. 749, doi. 10.3390/pr8070749
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NWCSAF High Resolution Winds (NWC/GEO-HRW) Stand-Alone Software for Calculation of Atmospheric Motion Vectors and Trajectories.
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- Remote Sensing, 2019, v. 11, n. 17, p. 2032, doi. 10.3390/rs11172032
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- Article
Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 2, p. n/a, doi. 10.1111/jfpp.12787
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Biotechnologically relevant features of gluconic acid production by acetic acid bacteria.
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- Acetic Acid Bacteria, 2017, v. 6, n. 1, p. 7, doi. 10.4081/aab.2017.6458
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Revalorization of strawberry surpluses by bio-transforming its glucose content into gluconic acid.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 188, doi. 10.1016/j.fbp.2016.05.005
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- Article
Preparation of a pure inoculum of acetic acid bacteria for the selective conversion of glucose in strawberry puree into gluconic acid.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 96, p. 35, doi. 10.1016/j.fbp.2015.06.005
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- Article
Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2014, v. 92, n. 3, p. 291, doi. 10.1016/j.fbp.2013.07.005
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Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 15, p. 2675, doi. 10.1002/jsfa.4139
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Las fuentes abiertas de información. Un sistema de competencia perfecta.
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- Inteligencia y Seguridad: Revista de Análisis y Prospectiva, 2010, n. 8, p. 91, doi. 10.5211/iys.8.article5
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Textural properties of a model aqueous phase in low fat products. Part 1: Alginate, caseinate and starch in isolation, and in starch containing binary mixtures.
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- International Journal of Food Science & Technology, 2000, v. 35, n. 2, p. 215, doi. 10.1046/j.1365-2621.2000.00362.x
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Textural properties of a model aqueous phase in low fat products. Part 2: Alginate/caseinate blends and three-component systems.
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- International Journal of Food Science & Technology, 2000, v. 35, n. 2, p. 227, doi. 10.1046/j.1365-2621.2000.00331.x
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