Franco Melazzini W. (2024)

Postbiotics and parabiotics derived from bacteria and yeast: current trends and future perspectives

CyTA-Journal of Food 22 1

Hurtado-Murillo J., Franco W., Contardo I. (2024)

Role of Quinoa (Chenopodium quinoa Willd) and Chickpea (Cicer arietinum L.) Ratio in Physicochemical Stability and Microbiological Quality of Fermented Plant-Based Beverages during Storage

Foods 13 15

Machado A., Caro C., Hurtado-Murillo J., Lobo C., Zuniga R., Franco W. (2024)

Unconventional Yeasts Isolated from Chilean Honey: A Probiotic and Phenotypic Characterization

Foods 13 10

Galaz V., Franco W. (2023)

Lachancea quebecensis a Novel Isolate for the Production of Craft Beer

Foods 12 18

Escobar-Beiza N., Perez J., Franco W. (2023)

Fermentation of Murta (Ugni molinae) Juice: Effect on Antioxidant Activity and Control of Enzymes Associated with Glucose Assimilation

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES 24 20

Benavides S., Franco W. (2023)

Innovative Integration of Arrayan (Luma apiculata) Extracts in Chitosan Coating for Fresh Strawberry Preservation

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES 24 19

Molina V., Von Plessing C., Romero A., Benavides S., Troncoso J.M., Pérez-Correa J.R., Franco W. (2022)

Determination of the dissolution/permeation and apparent solubility for microencapsulated Emamectin Benzoate using in-vitro and ex-vivo’s Salmo salar intestine membranes.

Pharmaceuticals 15

Benavides S., Franco W., Ceppi C., Durán A., Urtubia A. (2022)

Evaluation of Indigenous Candida oleophila and Candida boidinii in Monoculture and Sequential Fermentations: Impact on Ethanol Reduction and Chemical Profile in Chilean Sauvignon Blanc Wines

Journal of Fungi 8 259 15

Molina V., Franco W., Benavides S., Troncoso J.M., Robert P., Luna R., Von Plessing C., Pérez-Correa J.R. (2022)

Multicriteria optimal design of emamectin benzoate microparticles obtained by spray drying and ionic gelation

Aquaculture 561 738638

Franco W., Benavides S., Valencia P., Ramírez C., Urtubia A. (2021)

Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile)

Foods 10 1737 22

Franco W., Evert K., Van Nieuwenhove C. (2021)

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Fermentation 7 3 16

Rojas P., López D., Ibañez F., Urbina C., Franco W., Urtubia A., Valencia P. (2021)

Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes

Fermentation 7 4 313

Franco W., Pérez-Díaz I.M., Connelly L., Diaz J.T. (2020)

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation

Foods 9 3 337

Benavides S., Mariotti-Celis M., Paredes M.J.C., Parada J.A., Franco W.V. (2020)

Thyme essential oil loaded microspheres for fish fungal infection: Microstructure, in vitro dynamic release and antifungal activity

Journal of Microencapsulation

Cancino-Padilla N., Fellenberg M.A., Franco W., Ibáñez R.A., Vargas-Bello-Pérez E. (2017)

Foodborne bacteria in dairy products: Detection by molecular techniques

Ciencia e Investigacion Agraria 44 3 215-229

Valencia P., Espinoza K., Ramírez C., Franco W. and Urtubia A. (2017)

Technical Feasibility of Glucose Oxidase as a Prefermentation Treatment for Lowering the Alcoholic Degree of Red Wine

American Journal of Enology and Viticulture 68 3 386-389

Matheus et al. 2016. A historical look at the prevalence of foodborne disease outbreaks associated with Asian Foods in the United States. FPT. 36(2): 108-115 (2016)

A historical look at the prevalence of foodborne disease outbreaks associated with Asian Foods in the United States

Food Protection Trends (Peer reviewed article) 36 2 108-115

Medina E., Pérez-Díaz I.M., Breidt F., Hayes J., Franco W., Butz N. and Azcarate-Peril M.A. (2016)

Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

Journal of Food Science 81 1 M121-129

Benavides S., Cortés P., Parada J. and Franco W. (2016)

Development of alginate microspheres containing thyme essential oil using ionic gelation

Food Chemistry 204 77-83

Breidt F., Medina E., Wafa D., Pérez-Díaz I.M., Franco W., Huang H-Y., Johanningsmeier S. and Kim J-H. (2013)

Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.

Journal of Food Science 78 3 M470-M476

Wendy Franco, Ilenys M. Pérez-Díaz, Suzanne D. Johanningsmeier, and Roger F. McFeeters (2012)

Characteristics of Spoilage-Associated Secondary Cucumber Fermentation

Applied and Environmental Microbiology 78 4 1273-1284

Wendy Franco and Ilenys M. Pérez-Díaz (2012)

Development of a Model System for the Study of Spoilage Associated Secondary Cucumber Fermentation during Long-Term Storage

Journal of Food Science 77 10 M586-M592

Suzanne D. Johanningsmeier, Wendy Franco, Ilenys Perez-Diaz, and Roger F. McFeeters (2012)

Influence of Sodium Chloride, pH, and Lactic Acid Bacteria on Anaerobic Lactic Acid Utilization during Fermented Cucumber Spoilage

Journal of Food Science 77 7 M397-M404

W. Franco1, *I.M. Pérez-Díaz 1, 21 Department of Food, BioprocessingNutrition Sciences, North Carolina State University, Raleigh, NC, USA.2 SAA Food Science Research Unit, Agricultural Research Service, U.S. Department of Agriculture, North Carolina State University, Raleigh, NC, USA*Current address: Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna, 4860, Santiago, Chile. (2012)

Microbial Interactions Associated with Secondary Cucumber Fermentation

Journal of Applied Microbiology 114 161-172

Wendy Franco, Ilenys M. Pérez-Díaz Department of Food, Bioprocessing and Nutrition Sciences, 400 Dan Allen Drive, North Carolina State University, Raleigh, NC 27695-7624, USAb USDA-ARS, SAA Food Science Research Unit, North Carolina State University, Raleigh, NC 27695-7624, USA (2012)

Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit

Food Microbiology 32 338-344