Production of food flavours
Autores: E. Rosales, F. Deive, M.A. Longo, M.A. Sanromán
Libro: Comprehensive Food Fermentation Biotechnology
Editorial: Asiatech Publishers
Lugar: Nueva Delhi, India
Fecha: 2010
Libros y capítulos de libros de de Mª Asunción Longo González
Application of solid-state fermentation to food industry
Autores: M. A. Longo, M. A. Sanromán
Libro: Innovation in Food Engineering: New Techniques and Products
Editorial: CRC Press
Lugar: Boca Raton, ESTADOS UNIDOS
Fecha: 2010
Vegetable flavors from cell culture
Autores: M. A. Longo, M. A. Sanromán
Libro: Handbook of Fruits and Vegetables Flavors
Editorial: John Wiley & Sons
Lugar: New Jersey, ESTADOS UNIDOS
Fecha: 2010
Enzymes from extremophiles: production and biotechnological potential
Autores: M. A. Longo, M. A. Sanromán, L. Pastrana, ML Rúa, P. Fuciños, F.J. Deive
Libro: New Horizons in Biotechnology
Editorial: Asiatech Publishers
Lugar: New Delhi, India
Fecha: 2009
Utilization of cheese whey for lactic acid production
Autores: M. A. Longo, F.J. Deive, M. A. Sanromán
Libro: Advances in Cheese Whey Utilization
Editorial: Transworld Research Network
Lugar: Trivandrum, India
Fecha: 2008
Production of amino acids (L-lysine, glutamic acid)
Autores: M. A. Longo, M. A. Sanromán
Libro: Advances in Fermentation Technology
Editorial: Asiatech Editores
Lugar: Nueva Delhi, India
Fecha: 2008
Solid-state fermentation for food and feed application
Autores: M. A. Longo, F.J. Deive, A. Domínguez, M. A. Sanromán
Libro: Current Development in Solid State Fermentation
Editorial: Asiatech Publishers
Lugar: Nueva Delhi, India
Fecha: 2007
Formation and surface engineering of magnetic polymer beads for large-scale bioprocesses
Autores: R.A. Williams, B.R. Pieters, C. Webb, M.A. Longo González
Libro: Advances in Measurement and control of colloidal processes
Editorial: Butterworth-Heinemann
Lugar: Londres, Reino Unido
Fecha: 1991