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Article(6)
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European Food Research and Technology(1)
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Microorganismos, hongos y algas(5)
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scopus(6)
Characterization of an acid phosphatase from Lactobacillus pentosus: Regulation and biochemical properties
ArticleAbstract: Aims: To screen for phosphatase and phytase activities in Lactobacillus isolated from diverse ecosysPalabras claves:Acid phosphatase, Anti-nutrient, Lactobacillus pentosus, phytase, PhytateAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusComputational strategies for the discovery of biological functions of health foods, nutraceuticals and cosmeceuticals: a review
ArticleAbstract: Scientific and consumer interest in healthy foods (also known as functional foods), nutraceuticals aPalabras claves:Cosmeceuticals, docking, Health foods, Machine learning, molecular dynamics, Nutraceuticals, QSARAutores:Carpio L.E., Gozalbes R., Sanz Y., Stephen Jones BarigyeFuentes:scopusApplication of Bifidobacterium strains to the breadmaking process
ArticleAbstract: The possible use of bifidobacterial strains from different origin (adult and infant humans, and chicPalabras claves:Bifidobacterium, bread, Breadmaking process, Dough, Fermentation, LACTOBACILLUSAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusPhytate degradation by Bifidobacterium on whole wheat fermentation
ArticleAbstract: Whole cereal-based products have a beneficial effect on health, but they also contain high levels ofPalabras claves:Bifidobacterium, Fermentation, Phytate intermediates, Phytic acid, Whole wheat doughAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of lactic acid bacteria with high phytate degrading activity for application in whole wheat breadmaking
ArticleAbstract: Whole wheat products although highly recommended from the nutritional point of view, contain high lePalabras claves:Fermentation, Lactobacilli, Phytate intermediates, Phytic acid, Starters, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopusSelection of phytate-degrading human bifidobacteria and application in whole wheat dough fermentation
ArticleAbstract: Lately, whole wheat products are highly recommended from their healthy properties. However, the presPalabras claves:Bifidobacterium, Fermentation, Phytic acid, Whole wheat breadAutores:Cristina M. Rosell, Haros M., Palacios M.C., Sanz Y.Fuentes:scopus