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Laura Perezábad
Institutions:
Mondragon Unibertsitatea,
Basque Culinary Center
Observed institutions:
Mondragon Unibertsitatea,
Basque Culinary Center
ORCID:
0000-0002-3072-4718
Observed ORCID:
0000-0002-3072-4718
OpenAlex ID:
A5037461595
Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages
2021
·
Jerson Duvan Peñaranda
, Marta Bueno
, et al.
·
International Journal of Gastronomy and Food Science
·
47
Applying food enzymes in the kitchen
2020
·
Ana Collados
, Víctor Conversa
, et al.
·
International Journal of Gastronomy and Food Science
·
29
An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study
2024
·
Jara Domper
, Lucía Gayoso
, et al.
·
Nutrients
·
17
PDF
Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
2024
·
José María Martín-Miguélez
, Laura Perezábad
, et al.
·
International Journal of Gastronomy and Food Science
·
9
Enzyme-accelerated pea protein hydrolysis as a platform for development of soy-free, biogenic amine-safe plant-based umami seasonings
2026
·
José María Martín-Miguélez
, Alberto González-Mohino
, et al.
·
Food Bioscience
·
2
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Works count:
5
Citation count:
104
H-index:
4
I10-index:
3
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