Publicaciones en las que colabora con Ana Bernardo Álvarez (10)

2004

  1. Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; A Brazilian semi-hard cows variety

    Food Chemistry, Vol. 85, Núm. 3, pp. 407-414

  2. 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

  3. Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening

    Food Control, Vol. 15, Núm. 4, pp. 271-279

2000

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

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

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

1995

  1. Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)

    Le Lait, Vol. 75, Núm. 6, pp. 551-570

1994

  1. Characterization and biochemical changes during the ripening of a Spanish hard goat cheese

    Food Chemistry, Vol. 49, Núm. 1, pp. 77-82

1991

  1. Queso de vaca de León. Fracciones nitrogenadas y aminoácidos libres

    Anales de la Facultad de Veterinaria de León, Año 37, Núm. 37, pp. 53-64

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