Publications by authors named "David Arranz"

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Tryptamine accumulates in cheese mainly via the decarboxylation of tryptophan by lactic acid bacteria.
David Arranz, Eva Fernández, Barbara Szekeres, Ana Carvalho, Beatriz Del Rio

Food Res Int· January 2025

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Identification of technological/metabolic/environmental profiles associated with cheeses accumulating the neuroactive compound tryptamine.
Begoña Redruello, David Arranz, Barbara Szekeres, Beatriz Del Rio, Miguel A Alvarez

Food Chem· December 2024

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