Publications in collaboration with researchers from Universidade de Vigo (33)

2008

  1. 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

  2. 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

  1. 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

2003

  1. 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

  2. Composition, Physico-chemical Parameters and Nitrogen Fractions of Tetilla Cheese

    Journal of Food Science and Technology, Vol. 40, Núm. 1, pp. 102-105

  3. Compositional and degradative changes during the manufacture of dry-cured 'lacón'

    Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 593-601

  4. Viscoelastic behavior of Arzúa-Ulloa cheese

    Journal of Texture Studies, Vol. 34, Núm. 2, pp. 115-129

2002

  1. 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

  2. Identification of enterococci isolated from cow's milk cheese: Comparison of the classical methods and the API 20 Strep system

    Acta Microbiologica et Immunologica Hungarica, Vol. 49, Núm. 1, pp. 119-128

  3. 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

  4. Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 19, Núm. 1, pp. 23-33

  5. Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

    Food Chemistry, Vol. 78, Núm. 3, pp. 339-345

  6. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

    Food Control, Vol. 13, Núm. 2, pp. 107-115

2001

  1. Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters

    Food Microbiology, Vol. 18, Núm. 1, pp. 25-33

  2. Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 18, Núm. 5, pp. 499-509

  3. Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety

    Food Chemistry, Vol. 74, Núm. 4, pp. 463-469

2000

  1. 'Quesucos de Liebana' cheese from cow's milk: Biochemical changes during ripening

    Food Chemistry, Vol. 70, Núm. 2, pp. 227-233

  2. A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product

    Journal of Applied Microbiology, Vol. 89, Núm. 6, pp. 1018-1026

  3. Picon Bejes-Tresviso blue cheese: An overall biochemical survey throughout the ripening process

    International Dairy Journal, Vol. 10, Núm. 3, pp. 159-167

1999

  1. Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue- veined variety, during ripening

    Food Chemistry, Vol. 67, Núm. 4, pp. 415-421