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Issue Date	Title	Author(s)
2019	Biodeterioro microbiológico en shiitake (L. edodes)	Tejedor Calvo, Eva; García Barreda, Sergi; Sánchez Durán, Sergio; Morales, Diego; Marco Montori, Pedro
2023	Chemical and Aromatic Changes during Fermentation of Kombucha Beverages Produced Using Strawberry Tree (Arbutus unedo) Fruits	Tejedor Calvo, Eva; Morales, Diego
2024	Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles (Tuber melanosporum and Tuber aestivum) with Interesting Aromatic and Compositional Profiles	Morales, Diego; de la Fuente-Nieto, Laura; Marco Montori, Pedro; Tejedor Calvo, Eva
2023	Pressurized Liquid (PLE) Truffle Extracts Have Inhibitory Activity on Key Enzymes Related to Type 2 Diabetes (α-Glucosidase and α-Amylase)	Tejedor Calvo, Eva; Morales, Diego; Morillo, Laura; Vega, Laura; Caro, Mercedes; Ribeiro Smiderle, Fhernanda; Iacomini, Marcello; Marco Montori, Pedro; Soler Rivas, Cristina
2020	SFE extraction of aromatic and lipid compounds from shiitake mushroom (Lentinula edodes)	Tejedor Calvo, Eva; Morales, Diego; Marco Montori, Pedro; Ruiz, Alejandro; Soler Rivas, Cristina
2021	Supercritical CO2 extraction method of aromatic compounds from truffles	Tejedor Calvo, Eva; García Barreda, Sergi; Sánchez Durán, Sergio; Morales, Diego; Soler Rivas, Cristina; Ruiz Rodríguez, Alejandro; Sanz García, María Angeles; García, Ana Pilar; Morte, Asunción; Marco Montori, Pedro
2024	The use of summer (Tuber aestivum) and black truffle (T. Melanosporum) to elaborate kombucha beverage	Morales, Diego; Fuente Nieto, Laura de la; Marco Montori, Pedro; Tejedor Calvo, Eva

Showing results 1 to 7 of 7

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