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	1.	Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals. [electronic resource] by Rollán, Graciela C Gerez, Carla L LeBlanc, Jean G Publication details: Frontiers in nutrition 2019 In: Frontiers in nutrition vol. 6 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Fermentation of quinoa and wheat slurries by Lactobacillus plantarum CRL 778: proteolytic activity. [electronic resource] by Dallagnol, Andrea Micaela Pescuma, Micaela De Valdez, Graciela Font Rollán, Graciela Producer: 20130902 In: Applied microbiology and biotechnology vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. [electronic resource] by Gerez, Carla Luciana Dallagnol, Andrea Rollán, Graciela Font de Valdez, Graciela Producer: 20130124 In: Food microbiology vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice. [electronic resource] by Carrizo, Silvana L de Moreno de LeBlanc, Alejandra LeBlanc, Jean Guy Rollán, Graciela C Producer: 20210222 In: Food research international (Ottawa, Ont.) vol. 127 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread. [electronic resource] by Dallagnol, Andrea Micaela Pescuma, Micaela Rollán, Graciela Torino, María Inés de Valdez, Graciela Font Producer: 20151228 In: Applied microbiology and biotechnology vol. 99 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Increase in antioxidant and antihypertensive peptides from Argentinean wines by Oenococcus oeni. [electronic resource] by Apud, Gisselle Raquel Vaquero, María José Rodríguez Rollan, Graciela Stivala, María Gilda Fernández, Pedro Aredes Producer: 20130924 In: International journal of food microbiology vol. 163 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1. [electronic resource] by De Angelis, Maria Mariotti, Liberato Rossi, Jone Servili, Maurizio Fox, Patrick F Rollán, Graciela Gobbetti, Marco Producer: 20030213 In: Applied and environmental microbiology vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Lactic Acid Bacteria from Andean Grain Amaranth: A Source of Vitamins and Functional Value Enzymes. [electronic resource] by Carrizo, Silvana L Montes de Oca, Cecilia E Hébert, María Elvira Saavedra, Lucila Vignolo, Graciela LeBlanc, Jean Guy Rollán, Graciela Celestina Producer: 20180702 In: Journal of molecular microbiology and biotechnology vol. 27 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins. [electronic resource] by Carrizo, Silvana L Montes de Oca, Cecilia E Laiño, Jonathan E Suarez, Nadia E Vignolo, Graciela LeBlanc, Jean Guy Rollán, Graciela Publication details: Food research international (Ottawa, Ont.) Nov 2016 In: Food research international (Ottawa, Ont.) vol. 89 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)