José María Fresno Baro-rekin lankidetzan egindako argitalpenak (27)

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

2002

  1. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

    Food Control, Vol. 13, Núm. 2, pp. 107-115

2001

  1. Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 18, Núm. 5, pp. 499-509

  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

  3. Los quesos de Cantabria: características y estado actual de su conocimiento científico

    Alimentación, equipos y tecnología, Año 18, Núm. 6, pp. 85-94

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. Los quesos tradicionales de Castilla y León: estado actual de su conocimiento científico

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 290, pp. 55-64

  4. 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

  5. Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese: Identification, characteristics and in vitro potential toxins production

    Lait, Vol. 78, Núm. 6, pp. 661-672

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

    BASIS OF THE QUALITY OF TYPICAL MEDITERRANEAN ANIMAL PRODUCTS

  7. Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk

    Lait, Vol. 78, Núm. 6, pp. 647-659

1997

  1. Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese

    Food Research International, Vol. 30, Núm. 9, pp. 653-658

  2. Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

    Food Chemistry, Vol. 60, Núm. 2, pp. 219-229

  3. Proteolytic and lipolytic changes during the ripening of a spanish craft goat cheese (Armada variety)

    Journal of the Science of Food and Agriculture, Vol. 75, Núm. 2, pp. 148-154

1996

  1. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

    Food Chemistry, Vol. 55, Núm. 3, pp. 225-230