Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia 
( Salvia hispanica L.) Dough von Bustos, Ana Yanina, Gerez, Carla Luciana, Mohtar Mohtar, Lina Goumana, Paz Zanini, Verónica Irene, Nazareno, Mónica Azucena, Taranto, María Pía, Iturriaga, Laura Beatriz

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Optimization of phenyllactic acid production by Pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in bread von Bustos, Ana Yanina, Font de Valdez, Graciela, Gerez, Carla Luciana

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Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties von Gerez, Carla Luciana, Torino, Maria Ines, Rollán, Graciela, Font de Valdez, Graciela

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A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation von Gerez, Carla Luciana, Dallagnol, Andrea, Rollán, Graciela, Font de Valdez, Graciela

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Lactic starter cultures to improve the oat bioactive compounds von Carabajal Torrez, Jose Agustin, Llebeili, Yamila, Rodriguez de Olmos, Antonieta, Luciana Gerez, Carla

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Ochratoxin A production by Aspergillus niger: Effect of water activity and a biopreserver formulated with Lactobacillus plantarum CRL 778 von Gerez, Carla Luciana, Dallagnol, Andrea, Ponsone, Lorena, Chulze, Sofia, Font de Valdez, Graciela

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Soybean Sourdough as Bio-ingredients to Enhances Physical and Functional Properties of Wheat Bakery Products von Bustos, Ana Yanina, Gerez, Carla Luciana, Iturriaga, Laura Beatriz, Taranto, Maria Pia

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Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks von Sandez Penidez, Sergio Hernan, Velasco Manini, Marina Andrea, Gerez, Carla Luciana, Rollán, Graciela Celestina

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Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems von Bustos, Ana Yanina, Taranto, María Pía, Gerez, Carla Luciana, Agriopoulou, Sofia, Smaoui, Slim, Varzakas, Theodoros, Enshasy, Hesham Ali El

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Antifungal and antimycotoxigenic effect of Lactobacillus plantarum CRL 778 at different water activity values von Dallagnol, Andrea Micaela, Bustos, Ana Yanina, Martos, Gladys Irma, Valdez, Graciela Font de, Gerez, Carla Luciana

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Selection and Performance of Antifungal Lactic Acid Bacteria in Corn Mini-Silos von Carrizo, Natalí Ivana, Carabajal Torrez, José Agustín, Molina, Fátima Romina Elizabeth, Fornaguera, María José, Martos, Gladys Irma, Bustos, Ana Yanina, Gerez, Carla Luciana

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Lactic Fermentation Improved Textural behaviour, Phenolic Compounds and Antioxidant Activity of Chia (Salvia hispanica L.) Dough von Bustos, Ana Yanina, Gerez, Carla Luciana, Mohtar Mohtar, Lina Goumana, Paz Zanini, Verónica Irene, Nazareno, Mónica Azucena, Taranto, María Pía, Iturriaga, Laura Beatriz

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Lactic starter cultures to improve the oat bioactive compounds von Carabajal Torrez, José Agustín, Llebeili, Yamila, Rodríguez de Olmos, Antonieta, Gerez, Carla Luciana

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Cultivos lácticos como potenciadores de compuestos bioactivos de avena von Carabajal Torrez, José Agustín, Llebeili, Yamila, Rodríguez de Olmos, Antonieta, Gerez, Carla Luciana

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Poboljšanje teksture i povećanje udjela fenola i antioksidacijske aktivnosti tijesta s dodatkom chia (Salvia hispanica L.) sjemenki pomoću mliječnokiselog vrenja von Bustos, Ana Yanina, Gerez, Carla Luciana, Mohtar Mohtar, Lina Goumana, Paz Zanini, Verónica Irene, Nazareno, Mónica Azucena, Taranto, María Pía, Iturriaga, Laura Beatriz

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