Concepedia

Luis E. Rojas Tovar

LE

Statistics

Publications

3

Citations

129

H-Index

3

Active since

2020

Affiliations

University of Alberta(Current)

Luis E. Rojas Tovar is an author at University of Alberta specializing in food science, microbiology, and food chemistry.

ORCID

Publications per year

2020–2021

3

Publications

3

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity

Xin Huang, Detlef Schuppan, Luis E. Rojas Tovar et al. · Foods · 2020 · 75 citations · Full text

, , +17

Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.

Zhen Li, Francieli Begnini Siepmann, Luis E. Rojas Tovar et al. · Food Microbiology · 2020 · 30 citations

, , +17

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation

Luis E. Rojas Tovar, Michael G. Gänzle · Foods · 2021 · 24 citations · Full text

, , +15

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