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Wendy Franco Melazzini
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Year
Development of alginate microspheres containing thyme essential oil using ionic gelation
S Benavides, P Cortés, J Parada, W Franco
Food chemistry 204, 77-83, 2016
1702016
Characteristics of spoilage-associated secondary cucumber fermentation
W Franco, IM Pérez-Díaz, SD Johanningsmeier, RF McFeeters
Applied and Environmental Microbiology 78 (4), 1273-1284, 2012
822012
Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit
W Franco, IM Pérez-Díaz
Food microbiology 32 (2), 338-344, 2012
692012
Foodborne bacteria in dairy products: Detection by molecular techniques
N Cancino-Padilla, MA Fellenberg, W Franco, RA Ibáñez, EVB Pérez
Ciencia e investigación agraria: revista latinoamericana de ciencias de la …, 2017
492017
Influence of sodium chloride, pH, and lactic acid bacteria on anaerobic lactic acid utilization during fermented cucumber spoilage
SD Johanningsmeier, W Franco, I Perez‐Diaz, RF McFeeters
Journal of Food Science 77 (7), M397-M404, 2012
462012
Bacterial ecology of fermented cucumber rising pH spoilage as determined by nonculture‐based methods
E Medina, IM Pérez‐Díaz, F Breidt, J Hayes, W Franco, N Butz, ...
Journal of food science 81 (1), M121-M129, 2016
452016
Microbial interactions associated with secondary cucumber fermentation
W Franco, IM Pérez‐Díaz
Journal of applied microbiology 114 (1), 161-172, 2013
382013
Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning
F Breidt, E Medina, D Wafa, I Pérez‐Díaz, W Franco, HY Huang, ...
Journal of food science 78 (3), M470-M476, 2013
352013
Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
W Franco, IM Pérez-Díaz, L Connelly, JT Diaz
Foods 9 (3), 337, 2020
332020
Survival of Salmonella and Staphylococcus aureus in Mexican red salsa in a food service setting
W Franco, WY Hsu, AH Simonne
Journal of Food Protection 73 (6), 1116-1120, 2010
232010
Mexican food safety trends: examining the CDC data in the United States from 1990 to 2006.
W Franco, AH Simonne
Food protection trends 29 (4), 204-210, 2009
192009
Technical feasibility of glucose oxidase as a prefermentation treatment for lowering the alcoholic degree of red wine
P Valencia, K Espinoza, C Ramirez, W Franco, A Urtubia
American Journal of Enology and Viticulture 68 (3), 386-389, 2017
182017
Quinoa flour, the germinated grain flour, and sourdough as alternative sources for gluten-free bread formulation: Impact on chemical, textural and sensorial characteristics
W Franco, K Evert, C Van Nieuwenhove
Fermentation 7 (3), 115, 2021
162021
Cucumber fermentation
W Franco, S Johanningsmeier, J Lu, J Demo, E Wilson, L Moeller
Lactic acid fermentation of fruits and vegetables, 107-155, 2016
132016
Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long‐Term Storage
W Franco, IM Pérez‐Díaz
Journal of food science 77 (10), M586-M592, 2012
132012
Native yeasts and lactic acid bacteria isolated from spontaneous fermentation of seven grape cultivars from the maule region (Chile)
W Franco, S Benavides, P Valencia, C Ramírez, A Urtubia
Foods 10 (8), 1737, 2021
122021
A historical look at the prevalence of foodborne disease outbreaks associated with Asian foods in the United States
A Matheus, W Franco, WY Hsu, MR Marshall, AH Simonne
Food Protection Trends 36 (2), 108-115, 2016
52016
Recent advances in the encapsulation of marine phenolic compounds
W Franco, MCR Arazo, S Benavides
Marine Phenolic Compounds, 239-264, 2023
32023
Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical …
S Benavides, W Franco, C Ceppi De Lecco, A Durán, A Urtubia
Journal of Fungi 8 (3), 259, 2022
32022
Bacterias transmitidas por los alimentos en los productos lácteos: detección por técnicas moleculares
N Cancino-Padilla, MA Fellenberg, W Franco, RA Ibáñez, ...
Ciencia e investigación agraria 44 (3), 215-229, 2017
32017
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Articles 1–20