Graciela C. Rollan
San Miguel De Tucuman, T, Argentina
Last Updated: 09/26/2026
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Found 19 publications
Quinoa sourdough fermented with Lactiplantibacillus plantarum CRL 1964, a powerful tool to enhance the nutritional features of quinoa snacks.
Journal: Journal of food science
Published: May 30, 2024
Quinoa snack elaborated with Lactiplantibacillus plantarum CRL 1964 sourdough increases the mineral bioavailability in mice.
Journal: Journal of the science of food and agriculture
Published: May 05, 2023
Consortia of lactic acid bacteria strains increase the antioxidant activity and bioactive compounds of quinoa sourdough - based biscuits.
Journal: World journal of microbiology & biotechnology
Published: August 01, 2022
Quinoa sourdough-based biscuits with high antioxidant activity fermented with autochthonous lactic acid bacteria.
Journal: Journal of applied microbiology
Published: December 26, 2020
Partial characterization and purification of phytase from Lactobacillus plantarum CRL1964 isolated from pseudocereals.
Journal: Journal of basic microbiology
Published: April 14, 2020
Inactivation of Listeria monocytogenes and Salmonella Typhimurium in strawberry juice enriched with strawberry polyphenols.
Journal: Journal of the science of food and agriculture
Published: December 19, 2019
Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice.
Journal: Food research international (Ottawa, Ont.)
Published: April 08, 2019
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals.
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals.
Journal: Frontiers in nutrition
Published: January 31, 2019
Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes.
Journal: Journal of molecular microbiology and biotechnology
Published: November 23, 2017
Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins.
Journal: Food research international (Ottawa, Ont.)
Published: June 28, 2016
Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
Journal: Letters in applied microbiology
Published: December 28, 2015
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.
Journal: Journal of applied microbiology
Published: November 11, 2015
Last Updated: 09/26/2026