JOSÉ MARÍA
FRESNO BARO
Catedrático de Universidad
Publications (114) Publications in which a researcher has participated
2024
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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
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“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
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
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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
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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
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Investigation of the Level of Knowledge in Different Countries about Edible Insects: Cluster Segmentation
Sustainability (Switzerland), Vol. 15, Núm. 1
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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
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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
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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
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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
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Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
LWT, Vol. 171
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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
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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
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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
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Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Dairy, Vol. 2, Núm. 2, pp. 242-255
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Role of honey in advanced wound care
Molecules, Vol. 26, Núm. 16
2020
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Antibacterial action mechanisms of honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli
Molecules, Vol. 25, Núm. 5
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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
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Honey: Another alternative in the fight against antibiotic-resistant bacteria?
Antibiotics, Vol. 9, Núm. 11, pp. 1-21
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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