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Pamela Canaviri Paz
Pamela Canaviri Paz
Lund University
Biology
Food science
Fermentation
Probiotic
Lactic acid fermentation
5
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14
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Effects on Microbiota Composition after Consumption of Quinoa Beverage Fermented by a Novel Xylose-Metabolizing L. plantarum Strain
2021
Nutrients
Pamela Canaviri Paz
Elin Oscarsson
Anna Kjellström
Hanna Olsson
Chandana Jois
Åsa Håkansson
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Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains
2021
Journal of Functional Foods
Pamela Canaviri Paz
Elin Oscarsson
Åsa Håkansson
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Use of bacterial strains antagonistic to Escherichia coli for biocontrol of spinach: A field trial
2021
Innovative Food Science and Emerging Technologies
Elisabeth Uhlig
A. Kjellström
N. Nurminen
Crister Olsson
Elin Oscarsson
Pamela Canaviri Paz
Lars Mogren
Beatrix Alsanius
Göran Molin
Åsa Håkansson
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Processed meat products with added plant antioxidants affect the microbiota and immune response in C57BL/6JRj mice with cyclically induced chronic inflammation.
2021
Biomedicine & Pharmacotherapy
Stina C.M. Burri
Kajsa Granheimer
Marine Rémy
Vandana Tannira
Yunjeong So
Kimmo Rumpunen
Eva Tornberg
Pamela Canaviri Paz
Elisabeth Uhlig
Elin Oscarsson
Anne-Marie Rohrstock
Milladur Rahman
Åsa Håkansson
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Citations (2)
Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843.
2020
International Journal of Food Microbiology
Pamela Canaviri Paz
Rownoke Jannat Janny
Åsa Håkansson
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Citations (10)
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