Concepedia

Author

Alba Yépez

Instituto de Agroquímica y Tecnología de Alimentos

Also Known As

Alba Yépez

13

Publications

429

Citations

7

H-Index

17

Concepts

All Affiliations

Instituto de Agroquímica y Tecnología de AlimentosUniversitat de ValènciaParc Científic de la Universitat de ValènciaUniversity of Foggia
AY

About

Alba Yépez is an author at Instituto de Agroquímica y Tecnología de Alimentos specializing in health sciences, food fermentation, and food microbiology.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

4

4

317

2

Microbiology

3

3

216

3

Medicine

2

2

140

4

Public Health

1

1

76

5

Nutrition

1

1

101

Alba Yépez

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6

Publications

407

Citations

6

H-Index

YearCitations

In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains

Alba Yépez, Pasquale Russo, Giuseppe Spano,

Food Microbiology

2018

101

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina

Patricia Elizaquível, Alba Pérez‐Cataluña, Alba Yépez,

International Journal of Food Microbiology

2014

96

Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

Alba Yépez, Carlos Luz, Giuseppe Meca,

Food Control

2017

76

Real-Time Detection of Riboflavin Production by Lactobacillus plantarum Strains and Tracking of Their Gastrointestinal Survival and Functionality in vitro and in vivo Using mCherry Labeling

Mari Luz Mohedano, Sara Hernández-Recio, Alba Yépez,

Frontiers in Microbiology

2019

54

Exploring diversity and biotechnological potential of lactic acid bacteria from tocosh - traditional Peruvian fermented potatoes - by high throughput sequencing (HTS) and culturing

Alba Yépez, Alba Pérez‐Cataluña, Elena Ramos Vásquez,

LWT

2017

44

Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina

Lidia Rodrigo-Torres, Alba Yépez, Rosa Aznar,

Frontiers in Microbiology

2019

36

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