Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli von Rollan, G, De Angelis, M, Gobbetti, M, Valdez, G.F. de

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Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved von Van der Meulen, Roel, Grosu-Tudor, Silvia, Mozzi, Fernanda, Vaningelgem, Frederik, Zamfir, Medana, Font de Valdez, Graciela, De Vuyst, Luc

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Influence of Bile on β-Galactosidase Activity and Cell Viability of Lactobacillus reuteri when Subjected to Freeze-Drying von de Valdez, G.F., Martos, G., Taranto, M.P., Lorca, G.L., Oliver, G., de Ruiz Holgado, A.P.

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Gluten breakdown by lactobacilli and pediococci strains isolated from sourdough von Gerez, C.L, Rollán, G.C, Valdez, G.F. de

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Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk von Garro, Marisa S., de Valdez, Graciela F., de Giori, Graciela S.

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UDP-galactose 4-epimerase: a key enzyme in exopolysaccharide formation by Lactobacillus casei CRL 87 in controlled pH batch cultures von Mozzi, F, Giori, G.S. de, Valdez, G.F. de

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Effectiveness of soy milk as food carrier for Lactobacillus acidophilus von Valdez, G.F. de (Centro de Referencia para Lactobacilos, Tucuman, Argentina), Giori, G.S. de

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Permeability and stability properties of membranes formed by lipids extracted from Lactobacillus acidophilus grown at different temperatures von Murga, M.L.F, Bernik, D, Valdez, G.F. de, Disalvo, A.E

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Influence of the incubation temperature on the autolytic activity of Lactobacillus acidophilus von Murga, M.L. Fernändez, Ruiz Holgado, A. Pesce, Valdez, G.F.

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Effect of Freezing and Thawing on the Viability and Uptake of Amino Acids by L. delbrueckii ssp. bulgaricus von De Valdéz, G.F., De Giori, G.S.

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Effect of pH and Temperature on the Proteolytic Activity of Lactic Acid Bacteria von de Giori, G.S., de Valdez, G.F., de Ruiz Holgado, A.P., Oliver, G.

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Acid tolerance mediated by membrane ATPases in Lactobacillus acidophilus von LORCA, G. L, FONT DE VALDEZ, G

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Starter culture activity in refrigerated fermented soymilk von Garro, M.S, Valdez, G.F. de, Oliver, G, Giori, G.S. de

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Development of a novel fermented soymilk product with potential probiotic properties von Rossi, E.A, Vendramini, R.C, Carlos, I.Z, Pei, Y.C, Valdez, G.F. de

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Purification of α-galactosidase from Lactobacillus fermentum von Garro, Marisa S, de Valdez, Graciela F, Oliver, Guillermo, de Giori, Graciela S

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Temperature adaptation and cryotolerance in Lactobacillus acidophilus von Lorca, G.L, Valdez, G.F. de

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Survival rate and enzyme activities of Lactobacillus acidophilus following frozen storage von Murga, M.L.F, Ruiz Holgadoz, A.P. de, Valdez, G.F. de

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Influence of carbohydrates on the alpha-galactosidase activity of Lactobacillus fermentum von Garro, M.S. (CERELA, Tucuman, Argentina.), Valdez, G.F. de, Oliver, G, Giori, G.S. de

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Freeze-Drying Conditions of Starter Cultures for Sourdoughs von De Valdez, Graciela F., Diekmann, H.

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Microflora of Tafi cheese: changes during manufacture and maturation [Streptococcus cremoris, Lactobacillus casei and Lactobacillus plantarum] von Giori, G.S. de, Valdez, G.F. de, Ruiz Holgado, A.P. de, Oliver, G

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