Universidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (17)

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

2004

  1. 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

  1. 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

  1. 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

  2. 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

  3. 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

2001

  1. Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters

    Food Microbiology, Vol. 18, Núm. 1, pp. 25-33

  2. Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety

    Food Chemistry, Vol. 74, Núm. 4, pp. 463-469

2000

  1. 'Quesucos de Liebana' cheese from cow's milk: Biochemical changes during ripening

    Food Chemistry, Vol. 70, Núm. 2, pp. 227-233

  2. Picon Bejes-Tresviso blue cheese: An overall biochemical survey throughout the ripening process

    International Dairy Journal, Vol. 10, Núm. 3, pp. 159-167

1999

  1. Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue- veined variety, during ripening

    Food Chemistry, Vol. 67, Núm. 4, pp. 415-421

  2. How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese

    Journal of the Science of Food and Agriculture, Vol. 79, Núm. 4, pp. 611-618

1998

  1. Effect of ripening time and type of rennet on the proteolysis during the ripening of Leon cow's milk cheese

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

  2. Influence of milk source and ripening time on free amino acid profile of Picante cheese

    Food Control, Vol. 9, Núm. 4, pp. 187-194

  3. Mineral content throughout the ripening of three Spanish traditional cheese varieties (Picon Bejes-Tresviso, Babia-Laciana and Leon)

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

  4. Proteolytic changes during the ripening process of Babia-Laciana goat's raw milk cheese

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS