Publicacións en colaboración con investigadores/as de Universidade de Santiago de Compostela (15)

2004

  1. Characteristics of "Tetilla" pasteurized milk cheese manufactured with the addition of autochthonous cultures

    Food Microbiology, Vol. 21, Núm. 1, pp. 97-104

2001

  1. Microbiological, chemical and biochemical characteristics of 'Tetilla' raw cows-milk cheese

    Food Microbiology, Vol. 18, Núm. 2, pp. 151-158

2000

  1. Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzua-Ulloa cheese

    International Journal of Food Microbiology, Vol. 59, Núm. 1-2, pp. 37-46

1999

  1. Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

    International Journal of Food Microbiology, Vol. 48, Núm. 2, pp. 97-111

1998

  1. Application and performance of the Meatspec for cheese analysis

    Milchwissenschaft, Vol. 53, Núm. 9, pp. 503-505

  2. Application and performance of the Meatspec for cheese analysis

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 9, pp. 503-505

1997

  1. Analysis of Dairy Products by Near-Infrared Spectroscopy: A Review

    Journal of Agricultural and Food Chemistry, Vol. 45, Núm. 8

  2. Application of near infrared transflectance spectroscopy to the analysis of fermented milks

    Milchwissenschaft, Vol. 52, Núm. 4, pp. 196-200

  3. Removal of Listeria SPP. In a cheese factory

    Journal of Food Safety, Vol. 17, Núm. 2, pp. 133-139

1996

  1. Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

    European Food Research and Technology, Vol. 203, Núm. 6, pp. 546-552

  2. Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 203, Núm. 6, pp. 546-552

  3. Lactic acid bacteria isolated from Arzua cows' milk cheese

    International Dairy Journal, Vol. 6, Núm. 1, pp. 65-78

  4. Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

    International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 307-313

1995

  1. Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'‐milk cheese

    Food / Nahrung, Vol. 39, Núm. 1, pp. 55-62

1994

  1. MICROBIOLOGICAL STUDY OF ARZÚA CHEESE (NW SPAIN) THROUGHOUT CHEESEMAKING AND RIPENING

    Journal of Food Safety, Vol. 14, Núm. 3, pp. 229-241