Inés María Ramos

University of Castilla-La Mancha

Spain

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Articles (10)

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Collaborators (7)

José Ángel Rufián-Henares

Full Professor

Universidad de Granada

SPAIN

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Adriana Delgado-Osorio

Becaria de Formación de Profesorado Universitario (FPU)

Universidad de Granada

SPAIN

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Susana Seseña

Profesor Titular de Universidad

Universidad de Castilla-La Mancha - Campus de Albacete

SPAIN

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María Rodríguez-Pérez

PROFESORA CONTRATADA DOCTORA INTERINA

Universidad de Castilla-La Mancha - Campus de Albacete

SPAIN

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María Consuelo Díaz-Maroto Hidalgo

Profesor Titular de Universidad

University of Castilla-La Mancha

SPAIN

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Justa María Poveda

Profesor Titular de Universidad

University of Castilla-La Mancha

SPAIN

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Pilar Fernández-Pacheco R.

Assistant Professor PhD

SPAIN

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Inés María Ramos

Research Interests

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Articles (10)

Development and Characterization of Pistachio Yogurt Analog: A Healthy, Sustainable, and Innovative Plant-Based Alternative

Impact of Lactiplantibacillus plantarum UCLM56 on the bioactive properties of sheep's milk yogurt before and after in vitro digestion and fermentation

Bioactive Compounds and Antioxidant Properties of Sheep’s Milk Yogurt Enriched with a Postbiotic Extract from <i>Lactiplantibacillus plantarum</i> UCLM56: Effects of <i>In Vitro</i> Digestion and Fermentation

Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria

Screening of Lactic Acid Bacteria Strains to Improve the Properties of Non-fat Set Yogurt by in situ EPS Production

Use of probiotic yeasts with biocontrol activity for fermentation of ewe's milk

Lactic acid bacteria as biocontrol agents to reduce Staphylococcus aureus growth, enterotoxin production and virulence gene expression

Assessment of safety characteristics, postbiotic potential, and technological stress response of Leuconostoc strains from different origins for their use in the production of functional dairy foods

Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments

Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods

Collaborators (7)

José Ángel Rufián-Henares

Adriana Delgado-Osorio

Susana Seseña

María Rodríguez-Pérez

María Consuelo Díaz-Maroto Hidalgo

Justa María Poveda

Pilar Fernández-Pacheco R.

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