Publicacións (75) Publicacións de JUAN ANTONIO CENTENO DOMINGUEZ

2023

  1. Current Advances in Cheese Microbiology

    Foods

  2. Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-Atlas

    Foods, Vol. 12, Núm. 4

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

2021

  1. Total phenol content and antioxidant activity of different celta pig carcass locations as affected by the finishing diet (Chestnuts or commercial feed)

    Antioxidants, Vol. 10, Núm. 1, pp. 1-20

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

2018

  1. Simple and Rapid Method for the Simultaneous Determination of Cholesterol and Retinol in Meat Using Normal-Phase HPLC Technique

    Food Analytical Methods, Vol. 11, Núm. 2, pp. 319-326

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. Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)

    Food Microbiology, Vol. 53, pp. 172-181

  3. 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. Alcohol-mediated hemolysis in dairy yeast isolates and hemolytic activities on blood agar media containing milk and cheese

    Journal of Food Safety, Vol. 35, Núm. 2, pp. 237-247

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

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

  4. 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