Agroecolox
Instituto
JUAN ANTONIO
CENTENO DOMINGUEZ
PROFESOR/A TITULAR DE UNIVERSIDAD TC
Publicacións nas que colabora con JUAN ANTONIO CENTENO DOMINGUEZ (17)
2023
2022
2020
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Biochemical changes during the manufacture of galician chorizo sausage as affected by the addition of autochthonous starter cultures
Foods, Vol. 9, Núm. 12
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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
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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
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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
2017
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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
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Natural substances as substitutes for chemical additives
Strategies for Obtaining Healthier Foods (Nova Science Publishers, Inc.), pp. 229-265
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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
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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
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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
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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
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Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco
Small Ruminant Research, Vol. 129, pp. 108-113
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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
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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
2013
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The Spanish traditional cheeses: Characteristics and scientific knowledge
Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 123-168