JESICA BLAJMAN; GABRIELA ZÁRATE CORRESP AUTHOR

Hortalizas y legumbres fermentadas

Alimentos Fermentados: Microbiología, nutrición, salud y cultura

Lugar: Buenos Aires; Año: 2020; p. 1 - 409

G. ZÁRATE; A. PEREZ CHAIA

PROPIONIBACTERIA ALSO HAVE PROBIOTIC POTENTIAL

Probiotics and Prebiotics: Current Research and Future Trends

Lugar: Poole; Año: 2015; p. 69 - 91

G. ZARATE, G. SAEZ AND A. PEREZ CHAIA

Microbial Transformation of Lactose: Potential of beta-galactosidases for Probiotic and Prebiotic purposes

Lactose: Structure, Food Industry Applications and Role in Disorders

Año: 2013; p. 1 - 50

A. PEREZ CHAIA, G. VINDEROLA AND G. ZÁRATE

Probiotic Cultures In The Cheese Industry

Handbook of cheese in health: production, nutrition and medical sciences

Año: 2013; p. 689 - 702

PÉREZ CHAIA, A.; AGUERO, G.; VAN NIEUWENHOVE, C.; ZÁRATE, G; SALVA, S.

Probióticos y Cancer

Probióticos y Salud

Lugar: Madrid; Año: 2012; p. 253 - 274

GABRIELA ZARATE

DAIRY PROPIONIBACTERIA: LESS CONVENTIONAL PROBIOTICS TO IMPROVE THE HUMAN AND ANIMAL HEALTH

Probiotics in Animals

Año: 2012; p. 153 - 202

G. ZARATE, J. D. BABOT, E. ARGAÑARAZ-MARTÍNEZ, M. J. LORENZO-PISARELLO, A. PÉREZ CHAIA

Dairy Propionibacteria: Technological importance and Probiotic Potential for Application on Human and Animal Nutrition

“Multidisciplinary Approaches on Food Science and Nutrition for the XXI Century”

Año: 2011; p. 175 - 213

G. ZÁRATE, S.GONZÁLEZ, A. PÉREZ CHAIA

Assessing survival of Dairy Propionibacteria in Gastrointestinal Conditions and Adherence to Intestinal Epithelia

Publich Health Microbiology - Methods and Protocols

Lugar: Totowa, New Jersey; Año: 2004; p. 423 - 432