Publicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (8)

2024

  1. Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study

    International Journal of Food Science and Technology, Vol. 59, Núm. 8, pp. 5675-5689

  2. 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

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

  2. Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

    LWT, Vol. 180

2021

  1. Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

    Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552

  2. Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity

    Microbiome, Vol. 9, Núm. 1

2019

  1. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

    Food Microbiology, Vol. 78, pp. 1-10

2013

  1. Molecular study of Geotrichum strains isolated from Armada cheese

    Food Microbiology, Vol. 36, Núm. 2, pp. 481-487