G. Díaz

The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening

S. Ruzal, C. Pérez, L. Rossetti, 2017 .

Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity

C. Pérez, L. Rossetti, A. Descalzo, 2017 .

Study of the Potential Uses of Hydrochar from Grape Pomace and Walnut Shells Generated from Hydrothermal Carbonization as an Alternative for the Revalorization of Agri-Waste in Chile

Jaime Sánchez, C. Lagos, G. Díaz, 2021, Sustainability.

Effect of Light Exposure on Functional Compounds of Monovarietal Extra Virgin Olive Oils and Oil Mixes During Early Storage as Evaluated by Fluorescence Spectra

A. Sancho, M. Nanni, J. Pega, 2019, Food Analytical Methods.

Oxidative stability of carotenoid pigments and polyunsaturated fatty acids in microparticulate diets containing krill oil for nutrition of marine fish larvae

R. Bustos, G. Díaz, C. Romo, 2003 .

Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR.

S. Ruzal, C. Pérez, L. Rossetti, 2016, International journal of food microbiology.

Increased TSPO expression, pyroglutamate-modified amyloid beta (AβN3(pE)) accumulation and transient clustering of microglia in the thalamus of Tg-SwDI mice

G. Gevorkian, G. Díaz, G. Acero, 2023, Journal of Neuroimmunology.