PESCUMA, MICAELA; APARICIO, FRANCISCA; ZYSLER, ROBERTO; LIMA, ENIO; ZAPATA, CLAUDIA; MARFETAN, JORGE; VÉLEZ, M. LAURA; ORDOÑEZ, OMAR

Biogenic selenium nanoparticles with antifungal activity against the wood-rotting fungus Oligoporus pelliculosus

Biotechnological reports; Año: 2023 vol. 37

MARFETAN, JORGE; ANA LAURA GALLO; MARIA EUGENIA FARIAS; MARIA LAURA VÉLEZ; MICAELA PESCUMA; OMAR F. ORDOÑEZ

Exiguobacterium sp. as a bioinoculant for plant-growth promotion and Selenium biofortification strategies in horticultural plants

World Journal of Microbiology and Biotechnology; Año: 2023

MARTÍNEZ, FERNANDO GABRIEL; GUSTAVO MORENO MARTIN; FERNANDA MOZZI; YOLANDA MADRID; MICAELA PESCUMA

Selenium stress response of the fruit origin strain Fructobacillus tropaeoli CRL 2034

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2023

DALLAGNOL, ANDREA MICAELA; PESCUMA, MICAELA; ESPÍNOLA, NATALIA GAMARRA; VERA, MARIELA; VIGNOLO, GRACIELA MARGARITA

Hydrolysis of raw fish proteins extracts by Carnobacterium maltaromaticum strains isolated from Argentinean freshwater fish

Biotechnology Reports; Año: 2021 vol. 29

GAGLIO, RAIMONDO; PESCUMA, MICAELA; MADRID-ALBARRÁN, YOLANDA; FRANCIOSI, ELENA; MOSCHETTI, GIANCARLO; FRANCESCA, NICOLA; MOZZI, FERNANDA; SETTANNI, LUCA

Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Año: 2021

CRESPO, LAURA; GAGLIO, RAIMONDO; MARTÍNEZ, FERNANDO G.; MARTIN, GUSTAVO MORENO; FRANCIOSI, ELENA; MADRID-ALBARRÁN, YOLANDA; SETTANNI, LUCA; MOZZI, FERNANDA; PESCUMA, MICAELA

Bioaccumulation of selenium-by fruit origin lactic acid bacteria in tropical fermented fruit juices

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY; Año: 2021 vol. 151

MARTÍNEZ, FERNANDO GABRIEL; MORENO-MARTIN, GUSTAVO; PESCUMA, MICAELA; MADRID-ALBARRÁN, YOLANDA; MOZZI, FERNANDA

Biotransformation of Selenium by Lactic Acid Bacteria: Formation of Seleno-Nanoparticles and Seleno-Amino Acids

Frontiers in Bioengineering and Biotechnology; Año: 2020 vol. 8

RUIZ RODRÍGUEZ, LUCIANA GABRIELA; ZAMORA GASGA, VÍCTOR MANUEL; PESCUMA, MICAELA; VAN NIEUWENHOVE, CARINA; MOZZI, FERNANDA; SÁNCHEZ BURGOS, JORGE ALBERTO

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

FOOD RESEARCH INTERNATIONAL; Año: 2020

PESCUMA, M.; HÉBERT, E.M.; FONT, G.; SAAVEDRA, L.; MOZZI, F.

Hydrolysate of β-lactoglobulin by Lactobacillus delbrueckii subsp. bulgaricus CRL 656 suppresses the immunoreactivity of β-lactoglobulin as revealed by in vivo assays

INTERNATIONAL DAIRY JOURNAL; Año: 2019 vol. 88 p. 71 - 78

MARTÍNEZ, FERNANDO G.; CUENCAS BARRIENTOS, MARÍA E.; MOZZI, FERNANDA; PESCUMA, MICAELA

Survival of selenium-enriched lactic acid bacteria in a fermented drink under storage and simulated gastro-intestinal digestion

FOOD RESEARCH INTERNATIONAL; Año: 2019 vol. 123 p. 115 - 124

GÓMEZ-GÓMEZ, BEATRIZ; PÉREZ-CORONA, TERESA; MOZZI, FERNANDA; PESCUMA, MICAELA; MADRID, YOLANDA

Silac-based quantitative proteomic analysis of Lactobacillus reuteri CRL 1101 response to the presence of selenite and selenium nanoparticles

JOURNAL OF PROTEOMICS; Lugar: Amsterdam; Año: 2019 vol. 195 p. 53 - 65

PESCUMA, MICAELA; GOMEZ-GOMEZ, BEATRÍZ; PEREZ-CORONA, TERESA; FONT, GRACIELA; MADRID, YOLANDA; MOZZI, FERNANDA

Food prospects of selenium enriched-Lactobacillus acidophilus CRL 636 and Lactobacillus reuteri CRL 1101

Journal of Functional Foods; Lugar: Amsterdam; Año: 2017 vol. 35 p. 466 - 473

MORENO-MARTIN, GUSTAVO; PESCUMA, MICAELA; PÉREZ-CORONA, TERESA; MOZZI, FERNANDA; MADRID, YOLANDA

Determination of size and mass-and number-based concentration of biogenic SeNPs synthesized by lactic acid bacteria by using a multimethod approach

ANALYTICA CHIMICA ACTA; Año: 2017 vol. 992 p. 34 - 41

MICAELA PESCUMA; GRACIELA FONT DE VALDEZ; FERNANDA MOZZI

Whey-derived valuable products obtained by microbial fermentation

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 99 p. 6183 - 6196

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; TOMAS HAERTLE; JEAN MARC CHOBERT; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ

Lactobacillus delbrueckii subsp. bulgaricus CRL 454 cleaves allergenic peptides of b-lactoglobulin

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2015 vol. 170 p. 407 - 414

ANDREA M. DALLAGNOL; MICAELA PESCUMA; GRACIELA ROLLAN; MARIA INES TORINO; GRACIELA FONT DE VALDEZ

Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2015 vol. 99 p. 3839 - 3849

MICAELA PESCUMA; MARÍA BEATRÍZ ESPECHE TURBAY; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ; GRACIELA SAVOY; ELVIRA MARÍA HÉBERT

Diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 97 p. 7831 - 7844

FERNANDA MOZZI; MARIA EUGENIA ORTIZ; JULIANA BLECKWEDEL; LUC DE VUYST; MICAELA PESCUMA

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

FOOD RESEARCH INTERNATIONAL; Lugar: Amsterdam; Año: 2013 vol. 54 p. 1152 - 1161

ANDREA M. DALLAGNOL; MICAELA PESCUMA; GRACIELA FONT DE VALDEZ; GRACIELA ROLLAN

Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY; Lugar: Berlin; Año: 2013 vol. 97 p. 3129 - 3140

MICAELA PESCUMA; ELENA BRU; ELVIRA MARÍA HÉBERT; GRACIELA FONT DE VALDEZ; FERNANDA MOZZI

Growth and proteolytic activity of industrially important lactic acid bacteria in reconstituted whey

Journal of Dairy Research; Año: 2012 vol. 79 p. 201 - 208

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; HANITRA RABESONA; MARTINE DRUET; YVAN CHOISET; TOMAS HAERTLE; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ; JEAN-MARC CHOBERT

Proteolytic action of Lactobacillus delbrueckii subsp. bulgaricus CRL 656 reduces antigenic response to bovine beta-lactoglobulin

FOOD CHEMISTRY; Lugar: Amsterdam; Año: 2011 vol. 127 p. 487 - 492

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ

Functional fermented whey-based beverage using lactic acid bacteria

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2010 vol. 141 p. 73 - 81

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; MICHELE DALGALARRONDO; TOMAS HAERTLE; FERNANDA MOZZI; JEAN MARC CHOBERT; GRACIELA FONT DE VALDEZ

Effect of Exopolysaccharides on Hydrolysis of beta-lactoglobulin by Lactobacillus acidophilus CRL 636 in an in vitro Gastric/Pancreatic System

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; Lugar: Washington DC; Año: 2009 vol. 57 p. 5571 - 5577

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ

Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content.

FOOD MICROBIOLOGY; Lugar: Amsterdam; Año: 2008 vol. 25 p. 442 - 451

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; FERNANDA MOZZI; GRACIELA FONT DE VALDEZ

Hydrolysis of whey proteins by Lactobacillus acidophilus, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus grown in a chemically defined medium.

JOURNAL OF APPLIED MICROBIOLOGY; Lugar: Londres; Año: 2007 vol. 103 p. 1738 - 1743

MICAELA PESCUMA; ELVIRA MARÍA HÉBERT; GRACIELA FONT DE VALDEZ; FERNANDA MOZZI

Uso de bacterias lácticas en nuevos productos funcionales de lactosuero

TECNOLOGIA LACTEA LATINOAMERICANA; Lugar: Buenos Aires; Año: 2006 p. 62 - 66

EMILIO MARGUET; MARISOL VALLEJO; MICAELA PESCUMA

Caracterización de Aminopeptidasa N de Streptococcus thermophilus TW43

REVISTA DE CIENCIA Y TECNOLOGíA; Lugar: Posadas; Año: 2006 p. 12 - 17