Topic: Formation of aroma compounds in cheeses: Role of lactic and propionic bacteria, and their interaction in the synthesis of esters. Bilateral Cooperation Agreement MINCYT-ECOS A08B02.
Topic: Development of a functional food with microencapsulated lactic acid bacteria that generate bioactive compounds with potential application in obesity. Bilateral Cooperation Agreement MINCYT-CONACYT (219624ME)
Topic: Evaluation of Food Components with Probiotic and Prebiotic Potential. Code: COOPB20099. CSIC Program of Scientific Cooperation for Development "i-coop +". Modality B.
Topic: Feasibility of microencapsulated Lactobacillus as probiotic agent in fruit juice: Microbial viability through juice proccessing, storage and intestinal tract ". FONDECYT Project (Chile) -Investigators in Training
Subject: Ibero-American Network for the Integral Use of Underutilized Indigenous Foods (ALSUB-CYTED).