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Publications by Ana E. Pintado

Organic Acids Produced by Lactobacilli, Enterococci and Yeasts Isolated From Picante Cheese

European Food Research and Technology

Manufacturing Engineering

English

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Antistaphylococcal Potential and Application of Autochthonous Enterococci and Lactobacilli in Pilot Cheese Production

Acta Alimentaria

English

Screening of Probiotic Activities of Lactobacilli Strains Isolated From Traditional Tibetan Qula, a Raw Yak Milk Cheese

Asian-Australasian Journal of Animal Sciences

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Antifungal Potential of Organic Acids Produced by Mortierella Alpina

International Journal of Engineering and Technology(UAE)

Chemical Engineering

Environmental Engineering

Computer Science

English

Studies on the Aggregation of Yeasts Caused by Lactobacilli Part III

Journal of the agricultural chemical society of Japan

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Motile Enterococci Isolated From Fishery Products

Fisheries Science

Aquatic Science

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Technological Optimisation of Picante Cheese Using Microbiological, Chemical and Physical Criteria

Journal of Food Engineering

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Characterization of Lactobacilli Isolated From Four Different Sources

IOSR Journal of Environmental Science, Toxicology and Food Technology

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Yeasts Isolated From Beef Heifers With Ringworm

Archivos de medicina veterinaria

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Isolation and Identification of Lactobacilli From Cheese, Yoghurt and Silage by 16S rDNA Gene and Study of Bacteriocin and Biosurfactant Production

Jundishapur Journal of Microbiology

Infectious Diseases

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