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Comparative Assessment of the Nutritional Profile of Meat Products and Their Plant-Based Analogues.
Nutrients. 2023 Jun 19;15(12):2807. doi: 10.3390/nu15122807.
Nutrients. 2023.
PMID: 37375711
Free PMC article.
Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees.
Hernández-Macias S, Martín-Garcia A, Ferrer-Bustins N, Comas-Basté O, Riu-Aumatell M, López-Tamames E, Jofré A, Latorre-Moratalla ML, Bover-Cid S, Vidal-Carou MC.
Hernández-Macias S, et al.
Front Microbiol. 2022 Jan 28;12:818565. doi: 10.3389/fmicb.2021.818565. eCollection 2021.
Front Microbiol. 2022.
PMID: 35154043
Free PMC article.
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Revalorization of Cava Lees to Improve the Safety of Fermented Sausages.
Hernández-Macias S, Ferrer-Bustins N, Comas-Basté O, Jofré A, Latorre-Moratalla M, Bover-Cid S, Vidal-Carou MDC.
Hernández-Macias S, et al.
Foods. 2021 Aug 18;10(8):1916. doi: 10.3390/foods10081916.
Foods. 2021.
PMID: 34441693
Free PMC article.
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Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product.
Hernández-Macias S, Comas-Basté O, Jofré A, Bover-Cid S, Latorre-Moratalla ML, Vidal-Carou MC.
Hernández-Macias S, et al.
Foods. 2021 Jul 15;10(7):1636. doi: 10.3390/foods10071636.
Foods. 2021.
PMID: 34359506
Free PMC article.
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