| Food phenolics and lactic acid bacteria H Rodríguez, JA Curiel, JM Landete, B De Las Rivas, FL de Felipe, ... International journal of food microbiology 132 (2-3), 79-90, 2009 | 809 | 2009 |
| Non-conventional yeast species for lowering ethanol content of wines M Ciani, P Morales, F Comitini, J Tronchoni, L Canonico, JA Curiel, L Oro, ... Frontiers in Microbiology 7, 642, 2016 | 248 | 2016 |
| Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties R Coda, L Melama, CG Rizzello, JA Curiel, J Sibakov, U Holopainen, ... International journal of food microbiology 193, 34-42, 2015 | 232 | 2015 |
| Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria N Luana, C Rossana, JA Curiel, P Kaisa, G Marco, CG Rizzello International journal of food microbiology 185, 17-26, 2014 | 222 | 2014 |
| Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation JA Curiel, R Coda, I Centomani, C Summo, M Gobbetti, CG Rizzello International Journal of Food Microbiology 196, 51-61, 2015 | 184 | 2015 |
| Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries JA Curiel, D Pinto, B Marzani, P Filannino, GA Farris, M Gobbetti, ... Microbial Cell Factories 14, 1-10, 2015 | 147 | 2015 |
| Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages G Landeta, JA Curiel, AV Carrascosa, R Muñoz, B De Las Rivas Meat Science 95 (2), 272-280, 2013 | 136 | 2013 |
| Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten CG Rizzello, JA Curiel, L Nionelli, O Vincentini, R Di Cagno, M Silano, ... Food Microbiology 37, 59-68, 2014 | 133 | 2014 |
| Study of the inhibitory activity of phenolic compounds found in olive products and their degradation by Lactobacillus plantarum strains JM Landete, JA Curiel, H Rodríguez, B De Las Rivas, R Munoz Food Chemistry 107 (1), 320-326, 2008 | 132 | 2008 |
| Improvement of enzyme properties with a two-step immobilizaton process on novel heterofunctional supports C Mateo, JM Bolivar, CA Godoy, J Rocha-Martin, BC Pessela, JA Curiel, ... Biomacromolecules 11 (11), 3112-3117, 2010 | 126 | 2010 |
| Ability of Lactobacillus brevis strains to degrade food phenolic acids JA Curiel, H Rodríguez, JM Landete, B De Las Rivas, R Muñoz Food Chemistry 120 (1), 225-229, 2010 | 118 | 2010 |
| Production and Physicochemical Properties of Recombinant Lactobacillus plantarum Tannase JA Curiel, H Rodríguez, I Acebrón, JM Mancheño, B De Las Rivas, ... Journal of agricultural and food chemistry 57 (14), 6224-6230, 2009 | 117 | 2009 |
| Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds JM Landete, JA Curiel, H Rodríguez, B De Las Rivas, R Muñoz Journal of Functional Foods 7, 322-329, 2014 | 112 | 2014 |
| Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions R Coda, CG Rizzello, JA Curiel, K Poutanen, K Katina Innovative Food Science & Emerging Technologies 25, 19-27, 2014 | 109 | 2014 |
| Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry JG Figueroa, I Borrás-Linares, R Del Pino-García, JA Curiel, ... Food Chemistry 352, 129300, 2021 | 103 | 2021 |
| Uncovering the Lactobacillus plantarum WCFS1 gallate decarboxylase involved in tannin degradation N Jimï¿ ½nez, JA Curiel, I Reverï¿ ½n, B De Las Rivas, R Muï¿ ½oz Applied and Environmental Microbiology 79 (14), 4253-4263, 2013 | 102 | 2013 |
| Characterization of the p-Coumaric Acid Decarboxylase from Lactobacillus plantarum CECT 748T H RODRiguez, JM Landete, JA Curiel, B de Las Rivas, JM Mancheño, ... Journal of Agricultural and Food Chemistry 56 (9), 3068-3072, 2008 | 94 | 2008 |
| Manufacture and characterization of pasta made with wheat flour rendered gluten-free using fungal proteases and selected sourdough lactic acid bacteria JA Curiel, R Coda, A Limitone, K Katina, M Raulio, G Giuliani, CG Rizzello, ... Journal of Cereal Science 59 (1), 79-87, 2014 | 93 | 2014 |
| Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii J Tronchoni, JA Curiel, P Morales, R Torres-Pérez, R Gonzalez International journal of food microbiology 241, 60-68, 2017 | 91 | 2017 |
| Characterization of coagulase-negative staphylococci isolated from Spanish dry cured meat products G Landeta, JA Curiel, AV Carrascosa, R Muñoz, B De Las Rivas Meat science 93 (3), 387-396, 2013 | 90 | 2013 |
Jordi TronchoniUniversidad Internacional de Valencia (VIU)Email được xác minh tại universidadviu.com