Reduction of Soybean Meal Non-Starch Polysaccharides and α-Galactosides by Solid-State Fermentation Using Cellulolytic Bacteria Obtained from Different Environments

Overview of attention for article published in PLOS ONE, September 2012

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Opportunities and Challenges of Soy Proteins with Different Processing Applications

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The Fermentation Quality, Antioxidant Activity, and Bacterial Community of Mulberry Leaf Silage with Pediococcus, Bacillus, and Wheat Bran

Article in Fermentation (April 2024)

Occurrence of Antimicrobial-Resistant Bacteria in Intestinal Contents of Wild Marine Fish in Chile

Article in Antibiotics (April 2024)