Research output per year
Research output per year
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Dive into the research topics where Inés Pradal-Álvarez-Prida is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years
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AEROBICITY SHAPES VITAMIN K2 PRODUCTION BY Staphylococcus shinii IMDO-S216
Bonaldo, F., Pradal-Álvarez-Prida, I., Debrus, V., Duverger, C., Mangelings, D., Weckx, S. & Leroy, F., 2025. 1 p.Research output: Unpublished contribution to conference › Poster
Open AccessFile13 Downloads (Pure) -
Coculture fermentation processes in wheat sourdough simulation media with Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production
Pradal-Álvarez-Prida, I., Kaesemans, J., Gettemans, T., Gonzalez Alonso, V. & De Vuyst, L., 12 Aug 2025, In: Applied and Environmental Microbiology. 91, 9, 17 p., e01325-25.Research output: Contribution to journal › Article › peer-review
Open AccessFile1 Citation (Scopus)7 Downloads (Pure) -
Companilactobacillus crustorum LMG 23699 and Wickerhamomyces anomalus IMDO 010110 form a candidate, stable, mixed-strain starter culture for sourdough production
Pradal-Álvarez-Prida, I., Gonzalez Alonso, V., Wardhana, Y. R. & De Vuyst, L., 20 May 2025, In: International Journal of Food Microbiology. 440, 17 p., 111278.Research output: Contribution to journal › Article › peer-review
Open AccessFile2 Citations (Scopus)9 Downloads (Pure) -
Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial
Chatonidi, G., Pradal-Álvarez-Prida, I., De Vuyst, L., Courtin, C. M. & Verbeke, K., Jan 2025, In: Current Research in Food Science. 10 (2025), 10 p., 100956.Research output: Contribution to journal › Article › peer-review
Open AccessFile3 Citations (Scopus)153 Downloads (Pure) -
Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus
Pradal-Álvarez-Prida, I. & De Vuyst, L., Dec 2025, In: Food Research International. 221, part 3, p. 1-16 16 p., 117407.Research output: Contribution to journal › Article › peer-review
Open AccessFile1 Citation (Scopus)10 Downloads (Pure)
Activities
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Exploration of the microbial and metabolite diversity of household and artisan bakery sourdoughs through a citizen science approach
Gettemans, T. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Uyttendaele, M. (Contributor), Snijders, A. (Contributor), De Vuyst, L. (Contributor) & Weckx, S. (Contributor)
28 Oct 2025Activity: Talk or presentation › Talk or presentation at a conference
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Wickerhamomyces anomalus as an alternative yeast for yeast-leavened and sourdough bread production
Bongaerts, D. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Snijders, A. (Contributor), Baert, Z. (Contributor) & De Vuyst, L. (Contributor)
29 Sept 2024 → 3 Oct 2024Activity: Talk or presentation › Talk or presentation at a conference
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Wickerhamomyces anomalus as an alternative yeast for yeast-leavened and sourdough bread production
Bongaerts, D. (Speaker), Pradal-Álvarez-Prida, I. (Contributor), Snijders, A. (Contributor) & Baert, Z. (Contributor)
29 Sept 2024 → 3 Oct 2024Activity: Talk or presentation › Talk or presentation at a conference
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Steering Committee Meeting X
Pradal-Álvarez-Prida, I. (Speaker)
22 Jan 2024Activity: Talk or presentation › Talk or presentation at a workshop/seminar
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Steering Committee Meeting XI
Pradal-Álvarez-Prida, I. (Speaker)
12 Jun 2024Activity: Talk or presentation › Talk or presentation at a workshop/seminar