Graciela Savoy de Giori

Author

Also Known As

G S de Giori, G. S. De Giori, G. S. de Giori, G. S. de Giori1, G. Savoy de Giori, G.S de Giori, G.S. De Giori, G.S. de Giori, GRACIELA S. DE GIORI, GRACIELA SAVOY DE GIORI

110

Publications

6.5K

Citations

H-Index

Concepts

All Affiliations

National University of Tucumán Consejo Nacional de Investigaciones Científicas y Técnicas Centro Científico Tecnológico - Tucumán

About

Graciela Savoy de Giori is an author at National University of Tucumán specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	24	30	1.9K
2	Public Health	17	18	1.1K
3	Medicine	16	17	703
4	Biochemistry	15	16	671
5	Engineering	12	12	983

Graciela Savoy de Giori

Publications

4.1K

Citations

H-Index

Page 1

	Year	Citations
Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori, Journal of Functional Foods Food ChemistryFood FermentationBiotechnologyFood MicrobiologyFood Processing	2012	185
Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation José A. Marazza, Marisa S. Garro, Graciela Savoy de Giori Food Microbiology BiomanufacturingBiosynthesisFood FermentationIn Vitro FermentationSoymilk Fermentation	2008	127
Optimization of batch culture conditions for GABA production by Lactobacillus brevis CRL 1942, isolated from quinoa sourdough Josefina M. Villegas, Lucía Brown, Graciela Savoy de Giori, LWT EngineeringFood FermentationLactic Acid BacteriaBiochemical EngineeringBiotechnology	2015	126
Nutritional Requirements and Nitrogen-Dependent Regulation of Proteinase Activity of <i>Lactobacillus helveticus</i> CRL 1062 Elvira M. Hébert, Raúl R. Raya, Graciela Savoy de Giori Applied and Environmental Microbiology EngineeringBacteriologyMicrobial PhysiologyProtein PurificationBiosynthesis	2000	125
Enzymatic hydrolysis of soybean protein using lactic acid bacteria Laura Sabrina Aguirre, Marisa S. Garro, Graciela Savoy de Giori Food Chemistry EngineeringBiochemical EngineeringBiotechnologyFood BioprocessingMicrobiology	2008	123
Production of natural folates by lactic acid bacteria starter cultures isolated from artisanal Argentinean yogurts Jonathan Laiño, Jean Guy LeBlanc, Graciela Savoy de Giori Canadian Journal of Microbiology Natural FolateBacteriologyProbioticBiosynthesisNatural Folates	2012	118
Riboflavin producing lactic acid bacteria as a biotechnological strategy to obtain bio-enriched soymilk Marianela Juárez del Valle, Jonathan Laiño, Graciela Savoy de Giori, Food Research International Biotechnological StrategyBiomanufacturingBiosynthesisFood FermentationEngineering	2014	110
A Synthetic Medium for Comparative Nutritional Studies of Lactobacilli O Ledesma, A. Pesce de Ruiz Holgado, Gretchen D. Oliver, Journal of Applied Bacteriology Food ChemistryNutritionProbioticFood FermentationIn Vitro Fermentation	1977	104
Effect of Drying Medium on Residual Moisture Content and Viability of Freeze-Dried Lactic Acid Bacteria Graciela Font de Valdez, Graciela Savoy de Giori, A. Pesce de Ruiz Holgado Applied and Environmental Microbiology Food ChemistryMicrobial InactivationShelf LifeVarious SubstancesFood Spoilage	1985	101
Development of a high folate concentration yogurt naturally bio-enriched using selected lactic acid bacteria Jonathan Laiño, Marianela Juárez del Valle, Graciela Savoy de Giori, LWT ProbioticEngineeringFood FermentationLactic Acid BacteriaBiochemical Engineering	2013	100

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