Publications (87)

2023

  1. Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation

    Sustainability (Switzerland), Vol. 15, Núm. 1

2022

  1. 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

  2. Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development

    LWT, Vol. 171

  3. 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

2021

  1. Role of honey in advanced wound care

    Molecules, Vol. 26, Núm. 16

  2. Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese

    Dairy, Vol. 2, Núm. 2, pp. 242-255

  3. 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

  4. 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

2020

  1. Honey: Another alternative in the fight against antibiotic-resistant bacteria?

    Antibiotics, Vol. 9, Núm. 11, pp. 1-21

  2. La microbiota del queso y su importancia funcional.

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 26, Núm. 4, pp. 10

  3. Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain)

    Journal of Food Science Education, Vol. 19, Núm. 4, pp. 250-262

  4. 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

  5. Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli

    Molecules, Vol. 25, Núm. 5

2019

  1. Spanish honeys with quality brand: a multivariate approach to physicochemical parameters, microbiological quality, and floral origin

    Journal of Apicultural Research, Vol. 58, Núm. 1, pp. 92-103

  2. 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

  3. Evaluation of physiological effects induced by manuka honey upon staphylococcus aureus and escherichia coli

    Microorganisms, Vol. 7, Núm. 8

  4. CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

    Food Research International, Vol. 116, pp. 819-826

  5. Bioactive Components and Antioxidant and Antibacterial Activities of Different Varieties of Honey: A Screening Prior to Clinical Application

    Journal of Agricultural and Food Chemistry, Vol. 67, Núm. 2, pp. 688-698

2018

  1. Influencia del tipo de alimentación, época del año y tiempo de maduración sobre las características microbiológicas del queso de oveja

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018

  2. Effect of feeding regimen on the fatty acid profile of sheep bulk tank milk

    International Journal of Dairy Technology, Vol. 71, Núm. 4, pp. 857-867