FRANCISCO JAVIER
CARBALLO GARCIA
CATEDRATICO/A DE UNIVERSIDAD TC
Ana
Bernardo Álvarez
Publicacións nas que colabora con Ana Bernardo Álvarez (25)
2008
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Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk
Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76
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Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese
International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89
2004
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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese
Food Chemistry, Vol. 85, Núm. 3, pp. 389-398
2003
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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230
2002
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Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese
Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525
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Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening
LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232
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Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138
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Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese
Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735
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Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese
Journal of Food Protection, Vol. 65, Núm. 2, pp. 339-344
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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety
International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671
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Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese
Food Microbiology, Vol. 19, Núm. 1, pp. 23-33
2000
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Picon Bejes-Tresviso blue cheese: An overall biochemical survey throughout the ripening process
International Dairy Journal, Vol. 10, Núm. 3, pp. 159-167
1997
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Proteolytic and lipolytic changes during the ripening of a spanish craft goat cheese (Armada variety)
Journal of the Science of Food and Agriculture, Vol. 75, Núm. 2, pp. 148-154
1996
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Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)
Food Chemistry, Vol. 55, Núm. 3, pp. 225-230
1995
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Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
Le Lait, Vol. 75, Núm. 6, pp. 551-570
1994
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Characterization and biochemical changes during the ripening of a Spanish hard goat cheese
Food Chemistry, Vol. 49, Núm. 1, pp. 77-82
1993
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Kinetics of alpha-dicarbonyls reduction by L-glycol dehydrogenase (NAD+) from Enterobacter aerogenes.
The Italian journal of biochemistry, Vol. 42, Núm. 2, pp. 79-89
1991
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Purification, characterization and some properties of diacetyl(acetoin) reductase from Enterobacter aerogenes
European Journal of Biochemistry, Vol. 198, Núm. 2, pp. 327-332
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Queso de vaca de León. Fracciones nitrogenadas y aminoácidos libres
Anales de la Facultad de Veterinaria de León, Año 37, Núm. 37, pp. 53-64
1989
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Cinética de la reducción de la acetoina por la L-Glicol Deshidrogenasa (NAD+) de Enterobacter Aerogenes
Anales de la Facultad de Veterinaria de León, Año 35, Núm. 35, pp. 43-54