JOSÉ MARÍA
FRESNO BARO
Catedrático de Universidad
![Foto de JOSÉ MARÍA](/img/uploaded/1E9023D23D029769D01B5D3DBA5D08CE.jpg)
![Foto de Instituto de Productos Lácteos de Asturias](/img/noimage_org.png)
Instituto de Productos Lácteos de Asturias
Villaviciosa, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (6)
2024
-
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
2023
-
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
-
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
2021
-
Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552
2019
2013
-
Molecular study of Geotrichum strains isolated from Armada cheese
Food Microbiology, Vol. 36, Núm. 2, pp. 481-487