CONICET | Buscador de Institutos y Recursos Humanos

INVESTIGADORES

GARRO Marisa Selva

datos académicos

artículos

capítulos de libros

congresos y reuniones científicas

convenios, asesorías y/o servicios tecnológicos

informe técnico

artículos

GRANDE SMM; ARGAÑARAZ MARTÍNEZ E; BABOT J; ANDRADA E; QUIROGA M; GARRO MS; SAGUIR F; PEREZ CHAIA A

The species and physiological diversity of Bifidobacterium genus in Gallus gallus domesticus are influenced by feeding model and niche adaptations

Beneficial Microbes; Lugar: Wageningen ; Año: 2024 p. 1 - 20

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RODRIGUEZ DE OLMOS A; NACCHIO B; GARRO OA; GARRO MS

Efecto de adición de azúcares y presencia de oxigeno sobre el metabolismo de bacterias lácticas: soja y medio de cultivo

Ciencia Interior - Revista de Ciencias Básicas y Aplicadas; Lugar: Presidencia Roque Sáenz Peña, Chaco; Año: 2023 vol. 1 p. 1 - 11

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NACCHIO, BÁRBARA LUCIANA; AVILA HAEL, NATIVIDAD; MEDINA, ROXANA BEATRIZ; GARRO, MARISA SELVA

Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; Año: 2022 vol. 59 p. 1948 - 1957

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RODRIGUEZ DE OLMOS A; GARRO OA; GARRO M S

Behavior study of Bifidobacterium longum using solid state fermentation from commercial soybean meal

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2022 vol. 157 p. 1 - 6

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DENTICE MAIDANA S; FINCH S; GARRO MS; SAVOY DE GIORI G.; GÄNZLE M; VIGNOLO G

Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2020 vol. 125 p. 1 - 8

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RODRIGUEZ DE OLMOS A; GARRO MS

Metabolic profile of Lactobacillus paracasei subsp. paracasei CRL 207 under solid state fermentation using commercial soybean meal

FOOD BIOSCIENCE; Lugar: Amsterdam; Año: 2020 vol. 35 p. 1 - 8

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CORREA DEZA MA; RODRIGUEZ DE OLMOS A; GARRO M S

Solid state fermentation to obtain vegetable products bio-enriched with isoflavone aglycones using lactic cultures/Fermentación en sustrato sólido utilizando cultivos lácticos para la obtención de productos vegetales bioenriquecidos con isoflavonas aglico

REVISTA ARGENTINA DE MICROBIOLOGÃA; Año: 2019 vol. 51 p. 201 - 207

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RODRIGUEZ DE OLMOS A; CORREA DEZA MA; GARRO MS

Selected lactobacilli and bifidobacteria development in solid state fermentation using soybean paste

REVISTA ARGENTINA DE MICROBIOLOGÃA; Lugar: Buenos Aires; Año: 2017 vol. 49 p. 62 - 69

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BISCOLA V; RODRIGUEZ DE OLMOS A; CHOISET Y; RABESONA H; GARRO M S; MOZZI F; CHOVERT JM; DROUET M; HAERTLÉ T; DE MELO FRANCO BDG

Soymilk fermentation by Enterococcus faecalis VB43 leads to reduction in the immunoreactivity of the allergenic proteins β-conglycinin (7S) and glycinin (11S)

Beneficial Microbes; Lugar: Ansterdam; Año: 2017 vol. 8 p. 635 - 643

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RODRIGUEZ DE OLMOS A; BRU E; GARRO M S

Optimization of fermentation parameters to study the behavior of selected lactic cultures on soy solid state fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2015 vol. 196 p. 16 - 23

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AGUIRRE L.; HEBERT, EM; GARRO M.S.; SAVOY DE GIORI G.

Proteolytic activity of Lactobacillus strains on soybean proteins

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Lugar: Amsterdam; Año: 2014 vol. 59 p. 780 - 785

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MARAZZA, J.A.; NAZARENO, M.A.; SAVOY DE GIORI, G.; GARRO, M.S.

Bioactive action of beta-glucosidase enzyme of Bifidobacterium longum upon isoflavone glucosides present in soymilk

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY; Lugar: Londres; Año: 2013 vol. 48 p. 2480 - 2489

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MARAZZA, J.A.; LEBLANC, J.G.; SAVOY DE GIORI, G.; GARRO, M.S.

Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice

Journal of Functional Foods; Lugar: Oxford; Año: 2013 vol. 5 p. 1848 - 1853

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MARAZZA, J. A.; NAZARENO M.A.; SAVOY DE GIORI G.; GARRO M.S.

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

Journal of Functional Foods; Lugar: Oxford; Año: 2012 vol. 4 p. 594 - 601

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MARAZZA, JA; GARRO, M.S.; SAVOY DE GIORI, G.

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

FOOD MICROBIOLOGY; Lugar: Oxford; Año: 2009 vol. 26 p. 333 - 339

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AGUIRRE L.; GARRO M.S.; SAVOY DE GIORI G.

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

FOOD CHEMISTRY; Lugar: Oxford; Año: 2008 vol. 111 p. 976 - 982

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GARRO, M.S.; AGUIRRE, L.; SAVOY DE GIORI, G.

Biological activity of Bifidobacterium longum in response to environmental pH

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2006 vol. 70 p. 612 - 617

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LEBLANC, J. G.; GARRO, M. S.; S. DE GIORI, GRACIELA

Effect of pH on Lactobacillus fermentum growth, raffinose renoval, alpha-galactosidase activity and fermentation products

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2004 vol. 65 p. 119 - 123

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LEBLANC, J. G.; GARRO, M. S.; SILVESTRONI, A.; CONNES, C.; PIARD, J. C.; SESMA, F.; S. DE GIORI, GRACIELA

Reduction of alpha-galactooligosaccharides in soyamilk by Lactobacillus fermentum CRL 722: in vitro and in vivo evaluation of fermented soyamilk

JOURNAL OF APPLIED MICROBIOLOGY; Año: 2004 vol. 97 p. 876 - 881

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LEBLANC, J. G.; GARRO, M. S.; S. DE GIORI, GRACIELA; F. DE VALDEZ, GRACIELA

A novel functional soy-based food fermented by lactic acid bacteria: effect of heat treatment

JOURNAL OF FOOD SCIENCE; Lugar: Illinois; Año: 2004 vol. 69 p. 246 - 250

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GARRO, M. S.; F. DE VALDEZ, GRACIELA; S. DE GIORI, GRACIELA

Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown on soymilk

FOOD MICROBIOLOGY; Lugar: Oxford; Año: 2004 vol. 21 p. 511 - 518

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GARRO, M. S.; F. DE VALDEZ, GRACIELA; S. DE GIORI, GRACIELA

Application of conductimetry for evaluation of lactic starter cultures in soymilk

JOURNAL OF FOOD SCIENCE; Año: 2002 vol. 67 p. 1175 - 1178

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