Jone
Ibarruri Zamakona
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AZTI Centro Tecnológico de Investigación Marina y Alimentaria
Pedernales, EspañaPublicaciones en colaboración con investigadores/as de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (5)
2021
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Solid state fermentation as a tool to stabilize and improve nutritive value of fruit and vegetable discards: Effect on nutritional composition, in vitro ruminal fermentation and organic matter digestibility
Animals, Vol. 11, Núm. 6
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Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production
Journal of Environmental Management, Vol. 281
2019
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Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value
Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700
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Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.
Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300
2018
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Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products
Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115