MARÍA EUGENIA
TORNADIJO RODRÍGUEZ
Profesor Titular de Universidad
Publications (82) MARÍA EUGENIA TORNADIJO RODRÍGUEZ publications
2025
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Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros
Food Chemistry Advances, Vol. 6
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Juego de roles para afrontar la defensa del TFG: metodología activa en un entorno colaborativo
VII Jornadas de Innovación en Docencia Universitaria: Libro de Actas
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Physico-chemical and microbiological characteristics of Zamorano-Leonés donkey milk, a Spanish donkey breed
Food Bioscience, Vol. 72
2024
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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
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Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
Food Research International, Vol. 186
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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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Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
Dairy, Vol. 5, Núm. 1, pp. 93-105
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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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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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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 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