Publikationen in Zusammenarbeit mit Forschern von Universidad de León (42)

2008

  1. 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

  2. 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

2002

  1. Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese

    Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 19, Núm. 1, pp. 23-33

  8. Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

    Food Chemistry, Vol. 78, Núm. 3, pp. 339-345

  9. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

    Food Control, Vol. 13, Núm. 2, pp. 107-115