Concepedia

José A. Marazza

JA

Statistics

Publications

4

Citations

391

H-Index

4

Active since

2008

Affiliations

National University of Tucumán(Current)

Centro Científico Tecnológico - Tucumán

National University of Santiago del Estero

Consejo Nacional de Investigaciones Científicas y Técnicas

José A. Marazza is an author at National University of Tucumán specializing in food fermentation, microbiology, and biotechnology.

Top concepts

MicrobiologyFood FermentationHealthBiotechnologyFood MicrobiologyEngineeringBiochemistryBiosynthesisFood ChemistryIn Vitro Fermentation

Publications per year

2008–2013

4

Publications

4

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

Soymilk fermented with Lactobacillus rhamnosus CRL981 ameliorates hyperglycemia, lipid profiles and increases antioxidant enzyme activities in diabetic mice

José A. Marazza, Jean Guy LeBlanc, Graciela Savoy de Giori et al. · Journal of Functional Foods · 2013 · 66 citations · Full text

Metabolic Syndrome, Nutrition, Food Fermentation +10

Bioactive action of β‐glucosidase enzyme of <i><scp>B</scp>ifidobacterium longum</i> upon isoflavone glucosides present in soymilk

José A. Marazza, Mónica A. Nazareno, Graciela Savoy de Giori et al. · International Journal of Food Science & Technology · 2013 · 13 citations · Full text

Soymilk Fermentation, Engineering, Bioactive Action +18

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