Daniel
Abarquero Camino
Publicaciones (11) Publicaciones de Daniel Abarquero Camino
2024
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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
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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Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries
Sustainability (Switzerland), Vol. 14, Núm. 21
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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