JOSE MANUEL
LORENZO RODRIGUEZ

ASOCIADO/A TIPO 3 PARCIAL DE 3 HORAS

Foto de JOSE MANUEL

Foto de JUAN ANTONIO

JUAN ANTONIO
CENTENO DOMINGUEZ

TITULAR DE UNIVERSIDADE - TEMPO COMPLETO

JUAN ANTONIO CENTENO DOMINGUEZ-rekin lankidetzan egindako argitalpenak (5)

2023

Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas
Foods, Vol. 12, Núm. 4

2022

Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese
Food Microbiology, Vol. 108

2021

Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)
Antioxidants, Vol. 10, Núm. 1, pp. 1-20

2018

Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique
Food Analytical Methods, Vol. 11, Núm. 2, pp. 319-326

2017

Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures
International Journal of Food Microbiology, Vol. 251, pp. 33-40