Publications en collaboration avec des chercheurs de Centro de Investigacións Agrarias de Mabegondo (16)

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

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

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

  2. Application of near infrared transflectance spectroscopy to the analysis of fermented milks

    Milchwissenschaft, Vol. 52, Núm. 4, pp. 196-200

1996

  1. Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 203, Núm. 6, pp. 546-552

  2. Effects of various Micrococcus strains on the ripening and organoleptic characteristics of Arzúa cow's-milk cheese

    European Food Research and Technology, Vol. 203, Núm. 6, pp. 546-552