Valente B. Alvárez
Agricultural and Biological Sciences · The Ohio State University
Publications
55
Citations
1,754
Est. group size
~2
Recurring co-author estimate
Active years
29
Publishing since 1996
This researcher studies dairy and food microbiology, with a strong focus on kefir and probiotic fermentation, including how different microorganisms (like Lactobacillus and Kluyveromyces yeast) interact to improve fermented dairy products such as yogurt and kefir. Related work covers food protein and fiber ingredients (pea protein, oat beta-glucan, prebiotic fibers) and broader dairy food science topics like milk composition, frozen desserts, and sustainable dairy processing. The work is largely applied, aimed at improving food product quality, safety, and functional properties.
Publication output was low and sporadic from 2017-2020, then increased notably from 2021-2024, with a peak of 7 publications in 2023.
Generated by claude-sonnet-5 from public bibliographic data · Jul 20, 2026
- Development of probiotic yogurt products incorporated with Lactobacillus kefiranofaciens OSU-BSGOA1 in mono- and coculture with Kluyveromyces marxianus
Journal of Dairy Science · 2024
- Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems
Journal of Food Science · 2024
- Quality Attributes of Ultrasound-Treated Prebiotic Fibre-Enriched Strawberry Juice
International Journal of Food Studies · 2024
- Enhanced probiotic potential of Lactobacillus kefiranofaciens OSU-BDGOA1 through co-culture with Kluyveromyces marxianus bdgo-ym6
Frontiers in Microbiology · 2023
- Metagenomic analysis and antibacterial activity of kefir microorganisms
Journal of Food Science · 2023
- Palm Oil and Coconut Oil Saturated Fats: Properties, Food Applications, and Health
World Journal of Food Science and Technology · 2023
- Mitigation of undesirable volatile aroma compounds in kefir by freeze drying and vacuum evaporation
Journal of Food Science · 2023
- Ice Cream and Frozen Desserts
2023
- Fluid Milk Products
2023
- Draft genome sequence of <i>Lactobacillus helveticus</i> OSU-BDGOAK2 and <i>Lactobacillus kefiranofaciens</i> OSU-BDGOA1, kefir grain isolates with potential antibacterial activity
Microbiology Resource Announcements · 2023
- Invited review: Milk kefir microbiota—Direct and indirect antimicrobial effects
Journal of Dairy Science · 2022
- Gross composition of raw camel’s milk produced in Turkey
Food Science and Technology · 2021
- Sustainable Processing: Minimizing the Impact of the Dairy Industry on the Environment – Toward Zero Carbon Footprint
Encyclopedia of Dairy Sciences · 2021
- Gross composition of raw camel’s milk produced in Turkey
Figshare · 2021
- VI Simposio Internacional Agroalimentario "Innovación para el emprendimiento y Desarrollo Alimentario Sostenible"- SIAL19 - Memorias
2020
- Journal of Food Science×4
- Journal of Dairy Science×2
- Frontiers in Microbiology×1
- Food Hydrocolloids×1
- World Journal of Food Science and Technology×1
- Robert M. Kent
Agricultural and Biological Sciences · The Ohio State University
- Ruiqi Wang
Agricultural and Biological Sciences · Purdue University West Lafayette
- Emily Campbell
Agricultural and Biological Sciences · The Ohio State University
- Brianda D. González‐Orozco
Agricultural and Biological Sciences · The Ohio State University
- Rafael Jiménez‐Flores
Agricultural and Biological Sciences · The Ohio State University
This profile was generated automatically from public scholarly data (OpenAlex). Group size and activity levels are estimates derived from co-authorship patterns.
Last updated Jul 19, 2026.
Claim or correct this profile