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Nelson Pérez Guerra

Profesor Investigador

Universidade de Vigo

Spain

Research Interests

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Professors in Spain Professors in Food Science Food Science professors in Spain

About

Nelson Pérez Guerra is an esteemed Profesor Investigador at Universidad de Vigo in Spain. His research focuses on food science and microbiology, with recent work exploring topics such as the fermentation processes of kefir-like beverages and the biorefining of agricultural by-products. Additionally, he investigates the health impacts of probiotics and prebiotics, as well as the rheological properties of doughs fortified with various hydrolysates.

Articles (17)

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2026

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2025

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2025

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2023

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2022

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2022

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2022

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2022

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2021

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2021

Collaborators (2)

Alicia Pérez Paz

Investigadora Posdoctoral Retención de Talento

Universidade de Vigo

SPAIN

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José Manuel Domínguez

Universidade de Vigo

SPAIN

View details

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Nelson Pérez Guerra

Research Interests

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About

Articles (17)

Orange Juice as a Substrate for Milk and Water Kefir Grains: Production and Characterization of Novel Kefir-like Beverages

Production and Characterization of Kefir Beverages by Fermentation of Whole Milk with Milk or Water Kefir Grains

Enhancing Logistic Modeling for Diauxic Growth and Biphasic Antibacterial Activity Synthesis by Lactic Acid Bacteria in Realkalized Fed-Batch Fermentations

Part II—Volatile Profiles of Kiwi Kefir-like Beverages Influenced by the Amount of Inoculum, Shaking Rate, and Successive Kefir Grain Passages

Microbiological and Chemical Profiles of Kiwi Kefir-like Beverages Produced Using Different Agitation Speeds and Kefir Grain Weights

The Impact of Probiotics, Prebiotics, and Functional Foods on Human Health

Production of Kefir and Kefir-like Beverages: Fundamental Aspects, Advances, and Future Challenges

Enhancing the Biorefinery of Chestnut Burrs, Part II: Influence of Pretreatment with Choline Chloride–Urea-Diluted Deep Eutectic Solvent on Enzymatic Hydrolysis

Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures

Viscoelastic Properties of Biscuit Doughs with Different Lipidic Profiles Fortified with a Casein Hydrolysate

Enhancing the biorefinery of chestnut burrs. Part I. Study of the pretreatment with choline chloride urea diluted deep eutectic solvent

Biorefinery of Brewery Spent Grain by Solid-State Fermentation and Ionic Liquids

The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

Evaluation and Mathematical Analysis of a Four-Dimensional Lotka–Volterra-like Equation Designed to Describe the Batch Nisin Production System

Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties

Enhancing the saccharification of pretreated chestnut burrs to produce bacteriocins

Collaborators (2)

Alicia Pérez Paz

José Manuel Domínguez

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