Application of Biotechnological Techniques Aimed to Obtain Bioactive Compounds from Food Industry By-Products by Jose Antonio Curiel

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Isoflavone Metabolism by Lactic Acid Bacteria and Its Application in the Development of Fermented Soy Food with Beneficial Effects on Human Health by Susana Langa, Ángela Peirotén, José Antonio Curiel, Ana Ruiz de la Bastida, José María Landete

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Architecture Insight of Bifidobacterial α-L-Fucosidases by José Antonio Curiel, Ángela Peirotén, José María Landete, Ana Ruiz de la Bastida, Susana Langa, Juan Luis Arqués

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Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect by Ana Ruiz de la Bastida, Ángela Peirotén, Susana Langa, Eva Rodríguez-Mínguez, José Antonio Curiel, Juan Luis Arqués, José María Landete

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Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint by Jordi Tronchoni, Mathabatha Evodia Setati, Daniela Fracassetti, Federica Valdetara, David Maghradze, Roberto Foschino, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez, Ileana Vigentini, Florian Franz Bauer

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Tannic acid-dependent modulation of selected Lactobacillus plantarum traits linked to gastrointestinal survival. by Inés Reverón, Héctor Rodríguez, Gema Campos, José Antonio Curiel, Carmen Ascaso, Alfonso V Carrascosa, Alicia Prieto, Blanca de Las Rivas, Rosario Muñoz, Félix López de Felipe

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Low Phenotypic Penetrance and Technological Impact of Yeast [GAR+] Prion-Like Elements on Winemaking by Ramon Gonzalez, Jordi Tronchoni, Ana Mencher, José Antonio Curiel, Alda Joao Rodrigues, Laura López-Berges, Cristina Juez, Kiran Raosaheb Patil, Paula Jouhten, Paula Jouhten, Noelia Gallego, Alejandra Omarini, Mariana Fernández-Preisegger, Pilar Morales

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