JOSÉ MARÍA FRESNO BARO-rekin lankidetzan egindako argitalpenak (10)

2024

  1. 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

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

    Dairy, Vol. 5, Núm. 1, pp. 93-105

2023

  1. 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

  2. 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

  3. 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. 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

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

    LWT, Vol. 171

  3. 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 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

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

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