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Publications by Carla L. Gerez
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
Frontiers in Nutrition
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Related publications
Fermentation of Pseudocereals Quinoa, Canihua, and Amaranth to Improve Mineral Accessibility Through Degradation of Phytate
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Solid-State Fermentation as a Strategy to Improve the Bioactive Compounds Recovery From Larrea Tridentata Leaves
Applied Biochemistry and Biotechnology
Applied Microbiology
Molecular Biology
Biochemistry
Bioengineering
Medicine
Biotechnology
Environmental Engineering
Functional Design of Growth and Fermentation Processes of Lactic Acid Bacteria.
Kagaku Kogaku Ronbunshu
Chemistry
Chemical Engineering
School Health as a Strategy to Improve Both Public Health and Education
Annual Review of Public Health
Medicine
Environmental
Public Health
Occupational Health
Fermentation by Lactic Acid Bacteria Consortium and Its Effect on Anti-Nutritional Factors in Maize Flour
Journal of Biological Sciences
Molecular Medicine
Cell Biology
Effect of Controlled Microbial Fermentation on Nutritional and Functional Characteristics of Cowpea Bean Flours
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Studies on Lactic Acid Fermentation
Bulletin of the Agricultural Chemical Society of Japan
The Fermentation of Lactic Acid by a Gram-Negative Coccus
Biochemical Journal
Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient
International Journal of Trend in Scientific Research and Development