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José María Landete

Spanish National Research Council

93

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3175

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Effect of storage and heat treatment on the levels of bioactive flavonoids produced in fermented soy beverages

2021 Lwt - Food Science and Technology
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Architecture Insight of Bifidobacterial α-L-Fucosidases

2021
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Probiotic and Functional Properties of Limosilactobacillus reuteri INIA P572.

2021 Nutrients
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Heterologous production of equol by lactic acid bacteria strains in culture medium and food.

2021 International Journal of Food Microbiology
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The commensal bacterium Lactiplantibacillus plantarum imprints innate memory-like responses in mononuclear phagocytes.

2021 Gut microbes
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Strategies to achieve significant physiological concentrations of bioactive phytoestrogens in plasma.

2021 Critical Reviews in Food Science and Nutrition
- Susana Langa
- José María Landete
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Evoglow-Pp1 and mCherry proteins: a dual fluorescent labeling system for lactic acid bacteria

2021 Applied Microbiology and Biotechnology
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The use of Lactobacillus plantarum esterase genes: a biotechnological strategy to increase the bioavailability of dietary phenolic compounds in lactic acid bacteria.

2021 International Journal of Food Sciences and Nutrition
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Architecture Insight of Bifidobacterial α-L-Fucosidases.

2021 International Journal of Molecular Sciences
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Natural and engineered promoters for gene expression in Lactobacillus species

2020 Applied Microbiology and Biotechnology
- Ángela Peirotén
- José María Landete
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