Gabriel Dario Saez

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

Gabriel Dario Saez, Lucila Saavedra, Elvira M. Hébert et al. · LWT · 2018 · 61 citations · Full text

Agriculture, Food Science, Microbiology +17

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

Carina Van Nieuwenhove, Andrea Moyano, Pilar Castro‐Gómez et al. · LWT · 2019 · 58 citations · Full text

Agriculture, Food Science, Nutrition +9

Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina

Gabriel Dario Saez, Elvira M. Hébert, Lucila Saavedra et al. · Food Research International · 2017 · 56 citations

Agriculture, Food Science, Microbiology +17

Lactic Acid Bacteria from Argentinean Fermented Foods: Isolation and Characterization for their Potential Use as Vegetable Starters

Gabriel Dario Saez, Leandro Flomenbaum, Gabriela Zárate · Food Technology and Biotechnology · 2018 · 39 citations · Full text

Agriculture, Food Science, Microbiology +17

Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

Gabriel Dario Saez, Carlos Sabater, Agustina Fara et al. · Journal of Applied Microbiology · 2021 · 32 citations · Full text

Agriculture, Food Science, Microbiology +17