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Page 1
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts.
ACS Omega. 2022 May 16;7(21):17822-17840. doi: 10.1021/acsomega.2c01035. eCollection 2022 May 31.
ACS Omega. 2022.
PMID: 35664572
Free PMC article.
Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
Rios MB, Iriondo-DeHond A, Iriondo-DeHond M, Herrera T, Velasco D, Gómez-Alonso S, Callejo MJ, Del Castillo MD.
Rios MB, et al. Among authors: callejo mj.
Molecules. 2020 Mar 17;25(6):1358. doi: 10.3390/molecules25061358.
Molecules. 2020.
PMID: 32192041
Free PMC article.
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Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae.
Escott C, Morata A, Ricardo-da-Silva JM, Callejo MJ, González MDC, Suarez-Lepe JA.
Escott C, et al. Among authors: callejo mj.
Molecules. 2018 Sep 14;23(9):2353. doi: 10.3390/molecules23092353.
Molecules. 2018.
PMID: 30223456
Free PMC article.
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Yeast influence on the formation of stable pigments in red winemaking.
Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA.
Morata A, et al. Among authors: callejo mj.
Food Chem. 2016 Apr 15;197(Pt A):686-91. doi: 10.1016/j.foodchem.2015.11.026. Epub 2015 Nov 10.
Food Chem. 2016.
PMID: 26617004
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Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality.
Loira I, Morata A, Comuzzo P, Callejo MJ, González C, Calderón F, Suárez-Lepe JA.
Loira I, et al. Among authors: callejo mj.
Food Res Int. 2015 Oct;76(Pt 3):325-333. doi: 10.1016/j.foodres.2015.06.030. Epub 2015 Jul 9.
Food Res Int. 2015.
PMID: 28455011
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