BALAT
BACTERIAS LÁCTICAS Y APLICACIÓN TECNOLÓGICA
Publicaciones (54) Publicaciones en las que ha participado algún/a investigador/a
2024
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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
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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
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Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
Dairy, Vol. 5, Núm. 1, pp. 93-105
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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
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“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
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
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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
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Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries
Foods, Vol. 12, Núm. 23
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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
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Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation
Sustainability (Switzerland), Vol. 15, Núm. 1
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Paul Ehrlich: pionero de la quimioterapia
La biología a hombros de gigantes: 23 de los nuestros (Universidad de León), pp. 121-134
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Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
Foods, Vol. 12, Núm. 4
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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
2022
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Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk
International Journal of Dairy Technology, Vol. 75, Núm. 3, pp. 630-642
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Estudio fenotípico y genético de la producción de aminas biógenas en cepas de "Enterococcus" aisladas de quesos tradicionales
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
LWT, Vol. 171
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Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
International Journal of Food Science and Technology, Vol. 57, Núm. 1, pp. 16-26
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“Bachelor Thesis Club”: a role-playing method in the Food Science and Technology Degree at the University of León (Spain)
Conference proceedings. CIVINEDU 2022: 6th International Virtual Conference on Educational Research and Innovation
2021
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Cyclopropane Fatty Acids as Quality Biomarkers of Cheeses from Ewes Fed Hay- A nd Silage-Based Diets
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 33, pp. 9654-9660
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Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom
International Journal of Gastronomy and Food Science, Vol. 26