Publicacións nas que colabora con JUAN ANTONIO CENTENO DOMINGUEZ (17)

2023

  1. Current Advances in Cheese Microbiology

    Foods

2022

  1. 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

2020

  1. Biochemical changes during the manufacture of galician chorizo sausage as affected by the addition of autochthonous starter cultures

    Foods, Vol. 9, Núm. 12

  2. Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics

    International Journal of Food Properties, Vol. 23, Núm. 1, pp. 2271-2294

  3. Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows’ milk cheese

    International Dairy Journal, Vol. 109

2019

  1. Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses

    International Dairy Journal, Vol. 90, pp. 98-103

2017

  1. Changes in the chemical and physical characteristics of cow's milk butter during storage: Effects of temperature and addition of salt

    Journal of Food Composition and Analysis, Vol. 63, pp. 121-132

  2. Natural substances as substitutes for chemical additives

    Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 229-265

  3. 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

2016

  1. Calidad microbiológica de helados de castaña ("Castanea sativa" Miller) elaborados con fórmulas novedosas y saludables

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

  2. Potential technological interest of indigenous lactic acid bacteria from Algerian camel milk

    Italian Journal of Food Science, Vol. 28, Núm. 4, pp. 598-611

2015

  1. A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese

    International Journal of Dairy Technology, Vol. 68, Núm. 2, pp. 291-298

  2. Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco

    Small Ruminant Research, Vol. 129, pp. 108-113

  3. Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products

    BENEFICIAL MICROBES IN FERMENTED AND FUNCTIONAL FOODS (CRC PRESS-TAYLOR & FRANCIS GROUP), pp. 35-54

2014

  1. Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products

    Beneficial Microbes in Fermented and Functional Foods (CRC Press), pp. 35-54

2013

  1. The Spanish traditional cheeses: Characteristics and scientific knowledge

    Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 123-168

2012

  1. Los quesos gallegos: perfiles sensoriales de los quesos artesanales tradicionales y de los quesos industriales actuales

    Servizo de Publicacións