Marisa S. Garro

Enhancement of the antioxidant capacity of soymilk by fermentation with Lactobacillus rhamnosus

José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori et al. · Journal of Functional Foods · 2012 · 185 citations · Full text

Food Chemistry, Food Fermentation, Biotechnology +7

Aglycone production by Lactobacillus rhamnosus CRL981 during soymilk fermentation

José A. Marazza, Marisa S. Garro, Graciela Savoy de Giori · Food Microbiology · 2008 · 127 citations · Full text

Biomanufacturing, Biosynthesis, Food Fermentation +9

Enzymatic hydrolysis of soybean protein using lactic acid bacteria

Laura Sabrina Aguirre, Marisa S. Garro, Graciela Savoy de Giori · Food Chemistry · 2008 · 123 citations · Full text

Engineering, Biochemical Engineering, Biotechnology +3

Effect of pH on Lactobacillus fermentum growth, raffinose removal, ?-galactosidase activity and fermentation products

Jean Guy LeBlanc, Marisa S. Garro, Graciela Savoy de Giori · Applied Microbiology and Biotechnology · 2004 · 92 citations · Full text

Temperature effect on the biological activity of Bifidobacterium longum CRL 849 and Lactobacillus fermentum CRL 251 in pure and mixed cultures grown in soymilk

Marisa S. Garro, Graciela Font de Valdez, Graciela Savoy de Giori · Food Microbiology · 2004 · 86 citations

Biological Activity, Food Fermentation, Bacteriology +9