Cristina Ramírez-Toro

Reduction in saponin content and production of gluten‐free cream soup base using quinoa fermented with Lactobacillus plantarum

C. Ceballos-González, G. Bolívar, Johana Bolívar-Monsalve, 2018 .

Mechanisms of action of novel ingredients used in edible films to preserve microbial quality and oxidative stability in sausages - A review

C. Ceballos-González, G. Bolívar, Johana Bolívar-Monsalve, 2019, Trends in Food Science & Technology.

Rhizopus oryzae - Ancient microbial resource with importance in modern food industry.

Cristóbal N. Aguilar, Héctor A. Ruiz, J. Ascacio-Valdés, 2017, International journal of food microbiology.

Effect of lactic acid fermentation on quinoa dough to prepare gluten‐free breads with high nutritional and sensory quality

C. Ceballos-González, G. Bolívar, Johana Bolívar-Monsalve, 2018 .

Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

G. Bolívar, Cristina Ramírez-Toro, Ruby Stella Lucumi-Banguero, 2021, Processes.