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Page 1
Fermented foods: An update on evidence-based health benefits and future perspectives.
Food Res Int. 2022 Jun;156:111133. doi: 10.1016/j.foodres.2022.111133. Epub 2022 Mar 15.
Food Res Int. 2022.
PMID: 35651092
Review.
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production.
Diez-Ozaeta I, Astiazaran OJ.
Diez-Ozaeta I, et al.
Int J Food Microbiol. 2022 Sep 16;377:109783. doi: 10.1016/j.ijfoodmicro.2022.109783. Epub 2022 Jun 8.
Int J Food Microbiol. 2022.
PMID: 35728418
Review.
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A methodology for the selection and characterization of riboflavin-overproducing Weissella cibaria strains after treatment with roseoflavin.
Diez-Ozaeta I, Martín-Loarte L, Mohedano ML, Tamame M, Ruiz-Masó JÁ, Del Solar G, Dueñas MT, López P.
Diez-Ozaeta I, et al.
Front Microbiol. 2023 Apr 6;14:1154130. doi: 10.3389/fmicb.2023.1154130. eCollection 2023.
Front Microbiol. 2023.
PMID: 37089563
Free PMC article.
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Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking.
Russo P, Diez-Ozaeta I, Mangieri N, Tamame M, Spano G, Dueñas MT, López P, Mohedano ML.
Russo P, et al. Among authors: diez ozaeta i.
Foods. 2023 Dec 24;13(1):69. doi: 10.3390/foods13010069.
Foods. 2023.
PMID: 38201097
Free PMC article.
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Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives.
Diez-Ozaeta I, Vázquez-Araújo L, Estrada O, Puente T, Regefalk J.
Diez-Ozaeta I, et al.
Foods. 2024 Feb 22;13(5):664. doi: 10.3390/foods13050664.
Foods. 2024.
PMID: 38472776
Free PMC article.
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Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters.
Diez-Ozaeta I, Lavilla M, Amárita F.
Diez-Ozaeta I, et al.
Int J Food Microbiol. 2021 Oct 16;356:109324. doi: 10.1016/j.ijfoodmicro.2021.109324. Epub 2021 Jul 3.
Int J Food Microbiol. 2021.
PMID: 34474175
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