Centro de Investigacións Agrarias de Mabegondo-ko ikertzaileekin lankidetzan egindako argitalpenak (23)

2022

  1. Livestock Management for the Delivery of Ecosystem Services in Fire-Prone Shrublands of Atlantic Iberia

    Sustainability (Switzerland), Vol. 14, Núm. 5

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. Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 1, pp. 266-273

  2. Relationship between carcass traits, prime cuts and carcass grading from foals slaughtered at the age of 13 and 26 months and supplemented with standard and linseed-rich feed

    Animal, Vol. 12, Núm. 5, pp. 1084-1092

2017

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

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

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. Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves

    Animal Science Journal, Vol. 86, Núm. 11, pp. 913-921

  4. Effect of slaughter age on foal carcass traits and meat quality

    Animal, Vol. 9, Núm. 10, pp. 1713-1720

2013

  1. Effect of cross breeding and amount of finishing diet on growth parameters, carcass and meat composition of foals slaughtered at 15months of age

    Meat Science, Vol. 93, Núm. 3, pp. 547-556

2011

  1. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system

    Meat Science, Vol. 88, Núm. 2, pp. 292-298

2009

  1. Antibiotic resistance in lactic acid bacteria and micrococcaceae/ staphylococcaceae isolates from artisanal raw milk cheeses, and potential implications on cheese making

    Journal of Food Science, Vol. 74, Núm. 6

  2. Comparison of the volatile profiles of Arzúa-Ulloa and Tetilla cheeses manufactured from raw and pasteurized milk

    LWT - Food Science and Technology, Vol. 42, Núm. 10, pp. 1722-1728

2008

  1. Characterization of lactic acid bacteria isolated from raw cows' milk cheeses currently produced in Galicia (NW Spain)

    LWT - Food Science and Technology, Vol. 41, Núm. 8, pp. 1452-1458

  2. Preliminary characterization of staphylococcal, micrococcal and yeast isolates obtained from raw cow milk cheeses currently produced in Galicia (NW Spain)

    Italian Journal of Food Science, Vol. 20, Núm. 2, pp. 161-168

2004

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

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

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

1997

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

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