Susana Langa

consejo superior de investigaciones cientificas (csic)

H指数:22

被引数:3,175

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Comparative Study of Functional Properties in Soy Beverages and Cow’s Milk Fermented by Selected Beneficial Bacteria

通过选择性有益细菌发酵的大豆饮料和牛奶的功能特性比较研究

Fermentation-Basel

IF3.3

2026-10-280

Heterologous expression as a tool to increase GABA and riboflavin production in fermented vegetable beverages

异源表达作为提高发酵蔬菜饮料中GABA和核黄素产量的工具

International Journal of Food Microbiology

IF5.2

2026-04-300

OAAI

Editorial: Exploring exopolysaccharides: probiotic pathways from gut to brain health

编者按：探索胞外多糖：从肠道到大脑健康的益生菌通路

Frontiers in Microbiology

IF4.5

2026-04-170

Phenotypic differences between equol-producing and non-equol-producing intestinal microbiota

产与不产木樨草素肠道微生物在表型上的差异

Beneficial Microbes

IF3.1

2026-01-010

PRE

Importance of interaction between the matrix effect and microbial metabolism in the bioavailability of lignans

基质效应与微生物代谢相互作用对木脂素生物利用度的重要性

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2025-11-010

OAAI

Harnessing riboflavin production of food derived L. fermentum to develop a riboflavin bio-enriched oat beverage

利用源自食品的L. fermentum发酵乳杆菌生产核黄素，开发核黄素生物强化燕麦饮料

Applied Food Research

IF6.2

2025-10-300

OAAI

The Translational Coupling of Daidzein Reductase and Dihydrodaidzein Racemase Genes Improves the Production of Equol and Its Analogous Derivatives in Engineered Lactic Acid Bacteria

白藜芦醇还原酶和二氢白藜芦醇消旋酶基因的翻译偶联提高了工程乳酸菌中Equol及其类似衍生物的产量

ACS Synthetic Biology

IF3.9

2025-10-240

OAAI

GABA- and riboflavin-enriched soy and oat beverages using selected lactic acid bacteria

使用选定的乳酸杆菌制备的富含GABA和核黄素的大豆和燕麦饮料

Innovative Food Science & Emerging Technologies

IF6.8

2025-07-040

PRE

Fermented Lignan-Enriched Soy Beverage Ameliorates the Metabolic Effects of a High-Fat Diet on Female Mice

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2025-02-220

PRE

Production of equol, dehydroequol, 5-hydroxy-equol and 5-hydroxy-dehydroequol in soy beverages by the action of dihydrodaidzein reductase in Limosilactobacillus fermentum strains

FOOD CHEMISTRY

IF9.8

2025-02-010

Characterization and stabilization of the α-L-fucosidase set from Lacticaseibacillus rhamnosus INIA P603 (vol 106, pg 8067, 2022)

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2024-12-050

OAAI

Promoters for the expression of food-grade selectable markers in lactic acid bacteria and bifidobacteria (vol 106, pg 7845, 2022)

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2024-12-040

OAAI

Production of recombinant glycosidases fused with Usp45 and SpaX to avoid the purification and immobilization stages

ENZYME AND MICROBIAL TECHNOLOGY

IF3.7

2024-08-010

OAAI

Riboflavin bio-enrichment of soy beverage by selected roseoflavin-resistant and engineered lactic acid bacteria

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2024-02-013

OAAI

Characterization and stabilization of GluLm and its application to deglycosylate dietary flavonoids and lignans

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2024-01-083

OAAI

Effect of fermented soy beverage in aged female mice model

FOOD RESEARCH INTERNATIONAL

IF8

2023-07-016

OAAI

Fermented soy beverages as vehicle of probiotic lactobacilli strains and source of bioactive isoflavones: A potential double functional effect

HELIYON

IF3.6

2023-04-015

OAAI

Characterization and stabilization of the α-L-fucosidase set from Lacticaseibacillus rhamnosus INIA P603

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2022-11-126

OAAI

Promoters for the expression of food-grade selectable markers in lactic acid bacteria and bifidobacteria

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

IF4.3

2022-10-298

OAAI

Development of the first fermented soy beverages enriched in equol and 5-hydroxy-equol

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-10-018

OAAI

Susana Langa

个人简介

教育背景

工作经历

荣誉奖项

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