Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts

por Peces-Pérez, Rosa, Vaquero, Cristian, Callejo, María Jesús, Morata, Antonio
Publicado 2022

Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

por Escott, Carlos, Morata, Antonio, Ricardo-da-Silva, Jorge M., Callejo, María Jesús, González, María del Carmen, Suarez-Lepe, José Antonio
Publicado 2018

Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation

por Rios, Maria Belen, Iriondo-DeHond, Amaia, Iriondo-DeHond, Maite, Herrera, Teresa, Velasco, Diego, Gómez-Alonso, Sergio, Callejo, María Jesús, del Castillo, Maria Dolores
Publicado 2020