Publicaciones en las que colabora con Francisco Javier Carballo García (8)

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

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. 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

1997

  1. Proteolytic and lipolytic changes during the ripening of a spanish craft goat cheese (Armada variety)

    Journal of the Science of Food and Agriculture, Vol. 75, Núm. 2, pp. 148-154

1996

  1. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

    Food Chemistry, Vol. 55, Núm. 3, pp. 225-230

1989

  1. Cálculo de la actividad del agua en el queso de Valdeteja

    Anales de la Facultad de Veterinaria de León, Año 35, Núm. 35, pp. 161-167

1988

  1. Evolución de los componentes nitrogenados durante la maduración del queso de Valdeteja

    Anales de la Facultad de Veterinaria de León, Año 34, Núm. 34, pp. 101-109