Lorena Piñeiro Lago-rekin lankidetzan egindako argitalpenak (8)

2023

  1. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

    Food Hydrocolloids, Vol. 142

2020

  1. Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening

    Food Research International, Vol. 137

  2. Microstructure, Rheology, and Composition of a Spanish Cheese

    Springer Proceedings in Materials (Springer Nature), pp. 54-58

  3. Temperature dependence of the viscoelastic properties of an acid-curd Spanish cheese: Afuega'l Pitu atroncau roxu variety (PDO)

    LWT, Vol. 126

2019

  1. Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties

    LWT, Vol. 116

2017

  1. Comparative study of pH and high pressure treatment on the viscoelastic properties of glucomannan gels after long-term frozen storage

    Food Hydrocolloids, Vol. 72, pp. 346-349

  2. Desarrollo y optimización del proceso de elaboración de una leche fermentada

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

  3. Effect of long-term frozen storage on the rheological properties of pressurized glucomannan gels

    Food Hydrocolloids, Vol. 67, pp. 224-228