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Lista de obras de Clemencia Chaves López

A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours

scientific article published on 01 August 2007

Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage

scientific article published on 13 September 2020

Characterization of the Enterobacteriaceae isolated from an artisanal Italian ewe's cheese (Pecorino Abruzzese).

artículo científico publicado en 2006

Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters.

artículo científico publicado en 2015

Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.

artículo científico publicado en 2008

Diversity of food-borne Bacillus volatile compounds and influence on fungal growth.

artículo científico publicado en 2015

Effectiveness and mechanisms of essential oils for biofilm control on food-contact surfaces: An updated review

artículo científico publicado en 2020

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

artículo científico publicado en 2020

Growth and metabolites production by Penicillium brevicompactum in yoghurt.

artículo científico publicado en 2008

Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk

scientific article published on 16 March 2014

Lavandula x intermedia and Lavandula angustifolia essential oils: phytochemical composition and antimicrobial activity against foodborne pathogens

article

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

article

Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci population

artículo científico publicado en 2011

Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system

scientific article published on 23 July 2011

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

artículo científico publicado en 2012

Technological approach to reduce NaCl content of traditional smoked dry-cured hams: effect on quality properties and stability

artículo científico publicado en 2015

The Multifaceted Relationship between the COVID-19 Pandemic and the Food System

artículo científico publicado en 2022

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

artículo científico publicado en 2021

Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine

article

Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk

scientific article published on 03 August 2012

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