Author

M. Baiget

Institutions: Mondragon Unibertsitatea, Basque Culinary Center

Observed institutions: Mondragon Unibertsitatea, Basque Culinary Center

ORCID: 0009-0001-9120-568X

Observed ORCID: 0009-0001-9120-568X

OpenAlex ID: A5106957569

New food ingredient via acid-tolerant Rhizopus oligosporus growth

2024 · A. Massa, M. Baiget, et al. · Applied Food Research · 13

Fermentation of Monascus purpureus biomass as a new protein-rich food ingredient

2025 · Massa A., Del Llano R. C, et al. · Process Biochemistry · 4

Corrigendum to "New food ingredient via acid-tolerant Rhizopus oligosporus growth" [Applied Food Research Volume 4, Issue 2, December 2024, 100583]

2025 · A. Massa, M. Baiget, et al. · Applied Food Research

Works count: 3

Citation count: 17

H-index: 2

I10-index: 1