Food phenolics and lactic acid bacteria
2009 · International Journal of Food Microbiology · 652 citations
https://doi.org/10.1016/j.ijfoodmicro.2009.03.025
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José Antonio Curiel
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José Antonio Curiel is an academic researcher from Consejo Superior de Investigaciones Científicas. The author has contributed to research in topics: Probiotics and Fermented Foods & Fermentation and Sensory Analysis & Microbial Metabolites in Food Biotechnology. The author has an h-index of 37, co-authored 97 publications.
ORCID: 0000-0002-0111-1437Papers by this author
worksImprovement of Enzyme Properties with a Two-Step Immobilizaton Process on Novel Heterofunctional Supports
2010 · Biomacromolecules · 109 citations
https://doi.org/10.1021/bm100916r
Technological and safety properties of lactic acid bacteria isolated from Spanish dry-cured sausages
2013 · Meat Science · 96 citations
https://doi.org/10.1016/j.meatsci.2013.05.019
Production and Physicochemical Properties of Recombinant <i>Lactobacillus plantarum</i> Tannase
2009 · Journal of Agricultural and Food Chemistry · 93 citations
https://doi.org/10.1021/jf901045s
Characterization of the <i>p</i>-Coumaric Acid Decarboxylase from Lactobacillus plantarum CECT 748<sup>T</sup>
2008 · Journal of Agricultural and Food Chemistry · 87 citations
https://doi.org/10.1021/jf703779s
The pURI family of expression vectors: A versatile set of ligation independent cloning plasmids for producing recombinant His-fusion proteins
2010 · Protein Expression and Purification · 55 citations
https://doi.org/10.1016/j.pep.2010.10.013
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