BERNARDO
PRIETO GUTIÉRREZ
PROFESOR CONTRATADO DOCTOR


Universidade de Vigo
Vigo, EspañaPublications in collaboration with researchers from Universidade de Vigo (21)
2008
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Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk
Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76
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Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese
International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89
2004
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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese
Food Chemistry, Vol. 85, Núm. 3, pp. 389-398
2003
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Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)
International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230
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Composition, Physico-chemical Parameters and Nitrogen Fractions of Tetilla Cheese
Journal of Food Science and Technology, Vol. 40, Núm. 1, pp. 102-105
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Compositional and degradative changes during the manufacture of dry-cured 'lacón'
Journal of the Science of Food and Agriculture, Vol. 83, Núm. 6, pp. 593-601
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Viscoelastic behavior of Arzúa-Ulloa cheese
Journal of Texture Studies, Vol. 34, Núm. 2, pp. 115-129
2002
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Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese
Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735
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Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety
International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671
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Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage
Food Chemistry, Vol. 78, Núm. 3, pp. 339-345
2001
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Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters
Food Microbiology, Vol. 18, Núm. 1, pp. 25-33
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Study of the biochemical changes during ripening of Ahumado de Áliva cheese: A Spanish traditional variety
Food Chemistry, Vol. 74, Núm. 4, pp. 463-469
2000
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'Quesucos de Liebana' cheese from cow's milk: Biochemical changes during ripening
Food Chemistry, Vol. 70, Núm. 2, pp. 227-233
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A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product
Journal of Applied Microbiology, Vol. 89, Núm. 6, pp. 1018-1026
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Picon Bejes-Tresviso blue cheese: An overall biochemical survey throughout the ripening process
International Dairy Journal, Vol. 10, Núm. 3, pp. 159-167
1999
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Biochemical changes in Picon Bejes-Tresviso cheese, a Spanish blue- veined variety, during ripening
Food Chemistry, Vol. 67, Núm. 4, pp. 415-421
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Biochemical characteristics of dry-cured lacon
Food Chemistry, Vol. 67, Núm. 1, pp. 33-37
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How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese
Journal of the Science of Food and Agriculture, Vol. 79, Núm. 4, pp. 611-618
1998
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Influence of milk source and ripening time on free amino acid profile of Picante cheese
Food Control, Vol. 9, Núm. 4, pp. 187-194
1997
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Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese
Food Chemistry, Vol. 60, Núm. 2, pp. 219-229