Publikationen in Zusammenarbeit mit Forschern von Universidade Do Porto (13)

2016

  1. Different effects on Vigna unguiculata plants after the inoculation with strains from two Bradyrhizobium symbiovars

    Biological Nitrogen Fixation and Beneficial Plant-Microbe Interaction (Springer International Publishing), pp. 131-140

  2. Diversity of potassium-solubilizing microorganisms and their interactions with plants

    Potassium Solubilizing Microorganisms for Sustainable Agriculture (Springer India), pp. 99-110

2015

  1. Rhizobium as plant probiotic for strawberry production under microcosm conditions

    Symbiosis, Vol. 67, Núm. 1-3, pp. 25-32

  2. Incremento en la concentración de vitamina C en cultivos de fresa mediante la inoculación con Phyllobacterium

    Avances en microbiología

  3. Plants probiotics as a tool to produce highly functional fruits: The case of Phyllobacterium and vitamin C in strawberries

    PLoS ONE, Vol. 10, Núm. 4

2014

  1. Inoculation of the nonlegume capsicum annuum (L.) with Rhizobium strains. 1. effect on bioactive compounds, antioxidant activity, and fruit ripeness

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 557-564

  2. Inoculation of the nonlegume capsicum annuum L. with Rhizobium strains. 2. changes in sterols, triterpenes, fatty acids, and volatile compounds

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 3, pp. 565-573

2013

  1. Inoculation with Bradyrhizobium japonicum enhances the organic and fatty acids content of soybean (Glycine max (L.) Merrill) seeds

    Food Chemistry, Vol. 141, Núm. 4, pp. 3636-3648

  2. Plums (Prunus domestica L.) are a good source of yeasts producing organic acids of industrial interest from glycerol

    Food Chemistry, Vol. 139, Núm. 1-4, pp. 31-34

2011

  1. Effects induced by the nodulation with Bradyrhizobium japonicum on Glycine max (soybean) metabolism and antioxidant potential

    Food Chemistry, Vol. 127, Núm. 4, pp. 1487-1495

2010

  1. Legumes: A healthy and ecological source of flavonoids

    Current Nutrition and Food Science, Vol. 6, Núm. 2, pp. 109-144

2007

  1. HPLC determination of free amino acids profile of Dão red wine: Effect of Dekkera bruxellensis contamination

    Journal of Liquid Chromatography and Related Technologies, Vol. 30, Núm. 9-10, pp. 1371-1383

  2. Influence of Dekkera bruxellensis on the contents of anthocyanins, organic acids and volatile phenols of Dão red wine

    Food Chemistry, Vol. 100, Núm. 1, pp. 64-70