Publicacións nas que colabora con CLARA ASUNCION TOVAR RODRIGUEZ (13)

2023

  1. Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

    Foods, Vol. 12, Núm. 7

  2. Large amplitude oscillatory shear stress (LAOStress) analysis for an acid-curd Spanish cheese: Afuega'l Pitu atroncau blancu and roxu (PDO)

    Food Hydrocolloids, Vol. 142

2020

  1. Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening

    Food Research International, Vol. 137

  2. Effect of Chemical Composition on the Thermal Profiles of Afuega’l Pitu Cheese (PDO)

    Springer Proceedings in Materials (Springer Nature), pp. 49-53

  3. Microstructure, Rheology, and Composition of a Spanish Cheese

    Springer Proceedings in Materials (Springer Nature), pp. 54-58

  4. Temperature dependence of the viscoelastic properties of an acid-curd Spanish cheese: Afuega'l Pitu atroncau roxu variety (PDO)

    LWT, Vol. 126

2019

  1. Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties

    LWT, Vol. 116

2017

  1. Desarrollo y optimización del proceso de elaboración de una leche fermentada

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

2005

  1. Rheological behaviour of carboxymethylcellulose manufactured from TCF-bleached Milox pulps

    Food Hydrocolloids, Vol. 19, Núm. 2, pp. 313-320

2004

  1. Changes in viscoelastic properties during the ripening of Arzúa-Ulloa cheese. Effect of proteolysis

    Journal of Texture Studies, Vol. 35, Núm. 3, pp. 293-309

  2. Influence of the ripening time on the viscoelastic behaviour of "tetilla" cheese

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 10, Núm. 5, pp. 305-314

2003

  1. Viscoelastic behavior of Arzúa-Ulloa cheese

    Journal of Texture Studies, Vol. 34, Núm. 2, pp. 115-129

2002

  1. Study of the viscoelastic properties of "tetilla" cheese

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 8, Núm. 2, pp. 87-93