Monica Herrero
Monica Herrero
Educational Sciences Department, Experimental Sciences Didactics, University of Oviedo
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Application of flow cytometry to industrial microbial bioprocesses
M Díaz, M Herrero, LA García, C Quirós
Biochemical engineering journal 48 (3), 385-407, 2010
Bioaugmentation and its application in wastewater treatment: a review
M Herrero, DC Stuckey
Chemosphere 140, 119-128, 2015
Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations
M Herrero, B Mayo, B Gonzalez, JE Suarez
Journal of Applied Bacteriology 81 (5), 565-570, 1996
The utility of Life Cycle Assessment in the ready meal food industry
LA Calderón, L Iglesias, A Laca, M Herrero, M Díaz
Resources, conservation and recycling 54 (12), 1196-1207, 2010
Food industry wastes: assessment and recuperation of commodities
MR Kosseva, C Webb
Academic Press, 2020
The Site-Specific Recombination System of theLactobacillusSpecies Bacteriophage A2 Integrates in Gram-Positive and Gram-Negative Bacteria
MA Alvarez, M Herrero, JE Suárez
Virology 250 (1), 185-193, 1998
A life cycle assessment comparison between centralized and decentralized biodiesel production from raw sunflower oil and waste cooking oils
L Iglesias, A Laca, M Herrero, M Díaz
Journal of Cleaner Production 37, 162-171, 2012
Application of flow cytometry to segregated kinetic modeling based on the physiological states of microorganisms
C Quirós, M Herrero, LA García, M Díaz
Applied and environmental microbiology 73 (12), 3993-4000, 2007
Use of flow cytometry to follow the physiological states of microorganisms in cider fermentation processes
M Herrero, C Quirós, LA García, M Díaz
Applied and environmental microbiology 72 (10), 6725-6733, 2006
The Effect of SO2 on the Production of Ethanol, Acetaldehyde, Organic Acids, and Flavor Volatiles during Industrial Cider Fermentation
M Herrero, LA García, M Díaz
Journal of agricultural and food chemistry 51 (11), 3455-3459, 2003
Changes in organic acids during malolactic fermentation at different temperatures in yeast‐fermented apple juice
M Herrero, I Cuesta, LA Garcia, M Diaz
Journal of the Institute of Brewing 105 (3), 191-196, 1999
Controlled malolactic fermentation in cider using Oenococcus oeni immobilized in alginate beads and comparison with free cell fermentation
M Herrero, A Laca, LA Garcı́a, M Dı́az
Enzyme and microbial technology 28 (1), 35-41, 2001
Quantitative approach to determining the contribution of viable-but-nonculturable subpopulations to malolactic fermentation processes
C Quirós, M Herrero, LA García, M Díaz
Applied and environmental microbiology 75 (9), 2977-2981, 2009
Characterization of ø393-A2, a bacteriophage that infects Lactobacillus casei
M Herrero, CG de los Reyes-Gavilán, JL Caso, JE Suárez
Microbiology 140 (10), 2585-2590, 1994
Identification of the repressor-encoding gene of the Lactobacillus bacteriophage A2
V Ladero, P García, V Bascarán, M Herrero, MA Alvarez, JE Suárez
Journal of bacteriology 180 (13), 3474-3476, 1998
Isolation and characterization of temperate and virulent bacteriophages of Lactobacillus plantarum
JL Caso, G Clara, M Herrero, A Montilla, A Rodriguez, JE Suarez
Journal of Dairy Science 78 (4), 741-750, 1995
Volatile compounds in cider: Inoculation time and fermentation temperature effects
M Herrero, LA García, M Díaz
Journal of the Institute of Brewing 112 (3), 210-214, 2006
Simultaneous and sequential fermentations with yeast and lactic acid bacteria in apple juice
M Herrero, C De la Roza, LA García, M Díaz
Journal of Industrial Microbiology and Biotechnology 22 (1), 48-51, 1999
Residual yoghurt whey for lactic acid production
S Alonso, M Herrero, M Rendueles, M Díaz
Biomass and Bioenergy 34 (7), 931-938, 2010
Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider
A Sánchez, R Rodríguez, M Coton, E Coton, M Herrero, LA García, ...
Food research international 43 (8), 2101-2107, 2010
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