![Foto de JOSÉ MARÍA](/img/uploaded/1E9023D23D029769D01B5D3DBA5D08CE.jpg)
JOSÉ MARÍA
FRESNO BARO
Catedrático de Universidad
Publicaciones (116) Publicaciones de JOSÉ MARÍA FRESNO BARO
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
-
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
-
Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
Dairy, Vol. 5, Núm. 1, pp. 93-105
-
“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
-
Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
-
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
-
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
-
Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation
Sustainability (Switzerland), Vol. 15, Núm. 1
-
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
-
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
-
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
-
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
-
Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
LWT, Vol. 171
-
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
2021
-
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
-
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
-
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Dairy, Vol. 2, Núm. 2, pp. 242-255
-
Role of honey in advanced wound care
Molecules, Vol. 26, Núm. 16
2020
-
Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli
Molecules, Vol. 25, Núm. 5
-
Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat
Journal of Dairy Science, Vol. 103, Núm. 1, pp. 63-71