Victor Dopazo

Biopreservation of tomatoes using fermented media by lactic acid bacteria

Carlos Luz, Victor Dopazo, Juan Manuel Quiles et al. · LWT · 2020 · 67 citations · Full text

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +6

Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Victor Dopazo, Fran Illueca, Carlos Luz et al. · LWT · 2023 · 36 citations · Full text

Food Chemistry, Shelf Life, Food Fermentation +15

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by <i>Lactobacillus</i> strains

Carlos Luz, Victor Dopazo, Jordí Mañes et al. · Journal of Food Processing and Preservation · 2019 · 31 citations

Probiotic, Shelf Life, Loaf Bread +13

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Victor Dopazo, Carlos Luz, Juan Manuel Quiles et al. · Journal of the Science of Food and Agriculture · 2021 · 31 citations

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Victor Dopazo, Carlos Luz, Jordí Mañes et al. · Toxins · 2021 · 30 citations · Full text