Stefanía Dentice Maidana

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

Stefanía Dentice Maidana, Cecilia Aristimuño Ficoseco, Daniela Bassi et al. · International Journal of Food Microbiology · 2019 · 56 citations

Food Fermentation, Chia Sourdough, Technological-functional Potential +8

Characterization of Weissella viridescens UCO-SMC3 as a Potential Probiotic for the Skin: Its Beneficial Role in the Pathogenesis of Acne Vulgaris

Marcela Espinoza-Monje, Jorge Campos, Eduardo Alvarez Villamil et al. · Microorganisms · 2021 · 32 citations · Full text

Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria

Stefanía Dentice Maidana, Susan Finch, Marisa S. Garro et al. · LWT · 2020 · 31 citations · Full text

Food Chemistry, Food Fermentation, Gluten-free Breads +7

Genomic and Immunological Characterization of Hypermucoviscous Carbapenem-Resistant Klebsiella pneumoniae ST25 Isolates from Northwest Argentina

Leonardo Albarracín, Ramiro Ortiz Moyano, Juan M. Casa Vargas et al. · International Journal of Molecular Sciences · 2022 · 13 citations · Full text

Draft genome sequences of two hypermucoviscous carbapenem-resistant ST25 Klebsiella pneumoniae strains causing respiratory and systemic infections

María Ángela Jure, Leonardo Albarracín, Juan M. Casa Vargas et al. · Journal of Global Antimicrobial Resistance · 2021 · 12 citations · Full text