Ana
Bernardo Álvarez
Publicaciones en las que colabora con Ana Bernardo Álvarez (16)
2008
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Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk
Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76
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Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese
International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89
2004
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Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; A Brazilian semi-hard cows variety
Food Chemistry, Vol. 85, Núm. 3, pp. 407-414
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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
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Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening
Food Control, Vol. 15, Núm. 4, pp. 271-279
2003
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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230
2002
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Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese
Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735
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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety
International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671
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Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese
Food Microbiology, Vol. 19, Núm. 1, pp. 23-33
2000
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Picon Bejes-Tresviso blue cheese: An overall biochemical survey throughout the ripening process
International Dairy Journal, Vol. 10, Núm. 3, pp. 159-167
1997
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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
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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
1995
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Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
Le Lait, Vol. 75, Núm. 6, pp. 551-570
1994
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Characterization and biochemical changes during the ripening of a Spanish hard goat cheese
Food Chemistry, Vol. 49, Núm. 1, pp. 77-82
1991
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Queso de vaca de León. Fracciones nitrogenadas y aminoácidos libres
Anales de la Facultad de Veterinaria de León, Año 37, Núm. 37, pp. 53-64
1988
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Evolución de los componentes nitrogenados durante la maduración del queso de Valdeteja
Anales de la Facultad de Veterinaria de León, Año 34, Núm. 34, pp. 101-109