Argitalpenak (116) JOSÉ MARÍA FRESNO BARO argitalpenak

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

  2. 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

  3. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

    Dairy, Vol. 5, Núm. 1, pp. 93-105

  4. “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

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

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

  2. 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

  3. 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

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

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

  5. 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

  6. 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

  1. 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

  2. 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

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

    LWT, Vol. 171

  4. 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

  1. 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

  2. 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

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

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

  4. Role of honey in advanced wound care

    Molecules, Vol. 26, Núm. 16

2020

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

    Molecules, Vol. 25, Núm. 5

  2. 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