Publicacións (54) Publicacións nas que participase algún/ha investigador/a

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. 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

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

    Dairy, Vol. 5, Núm. 1, pp. 93-105

  4. 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

  5. “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

  6. Paul Ehrlich: pionero de la quimioterapia

    La biología a hombros de gigantes: 23 de los nuestros (Universidad de León), pp. 121-134

  7. 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

  8. 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

  1. 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

  2. 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

  3. Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development

    LWT, Vol. 171

  4. 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

  5. “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

  1. 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

  2. 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