José Antonio Curiel
Consejo Superior de Investigaciones Científicas(ES)Institute for Research and Technology in Food and Agriculture(ES)Institute of Agrifood Research and Technology(ES)Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria(ES)
Publications by Year
Research Areas
Probiotics and Fermented Foods, Fermentation and Sensory Analysis, Microbial Metabolites in Food Biotechnology, Phytoestrogen effects and research, Horticultural and Viticultural Research
Most-Cited Works
- → Food phenolics and lactic acid bacteria(2009)655 cited
- → Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties(2014)222 cited
- → Non-conventional Yeast Species for Lowering Ethanol Content of Wines(2016)206 cited
- → Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria(2014)199 cited
- → Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation(2014)179 cited
- → Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries(2015)112 cited