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Noelia Rodríguez-Pazo
Noelia Rodríguez-Pazo
University of Vigo
Lactic acid
Biochemistry
Fermentation
Lactobacillus plantarum
Food science
3
Papers
62
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Optimisation of cheese whey enzymatic hydrolysis and further continuous production of antimicrobial extracts by Lactobacillus plantarum CECT-221
2016
Journal of Dairy Research
Noelia Rodríguez-Pazo
Sabrina da Silva Sabo
José Manuel Salgado-Seara
Saleh Al Arni
Ricardo Pinheiro de Souza Oliveira
José Manuel Domínguez
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Citations (4)
Cell-Free Supernatants Obtained from Fermentation of Cheese Whey Hydrolyzates and Phenylpyruvic Acid by Lactobacillus plantarum as a Source of Antimicrobial Compounds, Bacteriocins, and Natural Aromas
2013
Applied Biochemistry and Biotechnology
Noelia Rodríguez-Pazo
Laura Vázquez-Araújo
N. Pérez-Rodríguez
Sandra Cortés-Diéguez
José Manuel Domínguez
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Citations (30)
Biotechnological Production of Phenyllactic Acid and Biosurfactants from Trimming Vine Shoot Hydrolyzates by Microbial Coculture Fermentation
2013
Applied Biochemistry and Biotechnology
Noelia Rodríguez-Pazo
José Manuel Salgado
Sandra Cortés-Diéguez
José Manuel Domínguez
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Citations (28)
1