Publications (65)

¹ Publications considered as the group’s output.

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2026

  1. Entomophagy: analysing affective narratives and linguistic markers in perceptions of edible insects

    British Food Journal, pp. 1-24

  2. Unveiling the volatilome of PGI Castellano cheese: Impact of ripening time and wild lactic-acid bacteria cultures on the volatile composition

    Food Chemistry, Vol. 521

2025

  1. Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros

    Food Chemistry Advances, Vol. 6

  2. Edible Insects–Exotic Food or Gastronomic Innovation? Study Involving 14 Countries

    Journal of Culinary Science and Technology, Vol. 23, Núm. 4, pp. 857-876

  3. Elaboración de una bebida destilada a partir de arándanos

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 85, pp. 10-19

  4. Juego de roles como herramienta para afrontar la defensa del Trabajo Fin de Grado

    Edunovatic 2024: Conference proceedings

  5. Juego de roles para afrontar la defensa del TFG: metodología activa en un entorno colaborativo

    VII Jornadas de Innovación en Docencia Universitaria: Libro de Actas

  6. Physico-chemical and microbiological characteristics of Zamorano-Leonés donkey milk, a Spanish donkey breed

    Food Bioscience, Vol. 72

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. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

    Food Research International, Vol. 186

  3. Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

    International Journal of Dairy Technology, Vol. 77, Núm. 1, pp. 234-245

  4. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

    Dairy, Vol. 5, Núm. 1, pp. 93-105

  5. Role-playing as a tool to prepare for the defense of the Final Degree Project

    9TH VIRTUAL INTERNATIONAL CONFERENCE ON EDUCATION, INNOVATION AND ICT, EDUNOVATIC 2024

  6. 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

  7. “Club del Trabajo Fin de Grado”: método de role-playing en Ciencia y Tecnología de los Alimentos

    Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 29-36

2023

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

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

  2. Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

    Dairy, Vol. 4, Núm. 1, pp. 222-234

  3. Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

    Foods, Vol. 12, Núm. 23

  4. Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels

    Journal of Dairy Science, Vol. 106, Núm. 4, pp. 2314-2325

  5. Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation

    Sustainability (Switzerland), Vol. 15, Núm. 1