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Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina
- L. R. Ruiz Rodríguez, Florencia Mohamed, F. Mozzi
- Biology, MedicineFront. Microbiol.
- 21 May 2019
TLDR
Biodiversity and technological‐functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs
- L. R. Ruiz Rodríguez, E. Vera Pingitore, E. Hebert
- Biology, MedicineJournal of applied microbiology
- 1 May 2016
To analyse lactic acid bacteria (LAB) diversity and technological‐functional and safety properties of strains present during spontaneous fermented quinoa sourdoughs.
Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages.
- L. R. Ruiz Rodríguez, V. M. Zamora Gasga, M. Pescuma, C. V. Van Nieuwenhove, F. Mozzi, Jorge Alberto Sánchez Burgos
- Medicine, BiologyFood research international
- 28 October 2020
Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough
- L. R. Ruiz Rodríguez, E. Vera Pingitore, G. Vignolo
- Biology, MedicineLetters in applied microbiology
- 1 August 2016
TLDR
Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034
- L. R. Ruiz Rodríguez, K. Aller, E. Bru, L. De Vuyst, E. Hebert, F. Mozzi
- Chemistry, MedicineApplied Microbiology and Biotechnology
- 3 July 2017
TLDR
Exploring the Genome of Fructobacillus tropaeoli CRL 2034, a Fig-Origin Strain that Produces High Levels of Mannitol from Fructose
- L. R. Ruiz Rodríguez, Florencia Mohamed, R. Raya
- Biology, EngineeringCurrent Microbiology
- 29 June 2020
TLDR