Publikationen, an denen er mitarbeitet Ricardo Arenas Colinas (8)

2016

  1. Biogenic amines in Zamorano cheese: Factors involved in their accumulation

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 1, pp. 295-305

  2. Zamorano cheese

    Handbook of Animal-Based Fermented Food and Beverage Technology: Second Edition (CRC Press), pp. 397-415

2015

  1. Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 4, pp. 851-859

2012

  1. Zamorano Cheese

    Handbook of Plant-Based Fermented Food and Beverage Technology: Volume 1-2, Second Edition (CRC Press), pp. 397-416

2010

  1. Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese

    Food Microbiology, Vol. 27, Núm. 5, pp. 592-597

2009

  1. Factors influencing variation of fatty acid content in ovine milk

    Journal of Dairy Science, Vol. 92, Núm. 8, pp. 3791-3799

2007

  1. Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study

    International Dairy Journal, Vol. 17, Núm. 4, pp. 328-335

2004

  1. Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening

    Food Control, Vol. 15, Núm. 4, pp. 271-279