Publicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (6)

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

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

  2. 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

  1. 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

  1. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

    Food Microbiology, Vol. 78, pp. 1-10

2013

  1. Molecular study of Geotrichum strains isolated from Armada cheese

    Food Microbiology, Vol. 36, Núm. 2, pp. 481-487