2002

1. Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese

   Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525

2. Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening

   LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232

3. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese

   Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138

4. Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese

   Journal of Food Protection, Vol. 65, Núm. 2, pp. 339-344