Publications in collaboration with researchers from University College Cork (2)

2024

  1. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

2015

  1. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

    Food Chemistry, Vol. 168, pp. 134-141