Alba Yépez

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

Alba Yépez, Pasquale Russo, Giuseppe Spano et al. · Food Microbiology · 2018 · 101 citations

Food Chemistry, Nutrition, Situ Riboflavin Fortification +8

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 et al. · International Journal of Food Microbiology · 2014 · 96 citations

Food Fermentation, Lactic Acid Bacteria, Culture-dependent Approaches +8

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

Alba Yépez, Carlos Luz, Giuseppe Meca et al. · Food Control · 2017 · 76 citations

Probiotic, Food Fermentation, Health Sciences +8

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 et al. · Frontiers in Microbiology · 2019 · 54 citations · Full text

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 et al. · LWT · 2017 · 44 citations · Full text

Biotechnological Potential, Food Fermentation, Lactic Acid Bacteria +8