Publicacions en què col·labora amb Daniel Abarquero Camino (7)
2023
-
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
-
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
-
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
-
Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
LWT, Vol. 171
-
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
-
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
-
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
Dairy, Vol. 2, Núm. 2, pp. 242-255