Publicaciones en colaboración con investigadores/as de Universidad de León (24)

2024

  1. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

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. 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

  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

  4. “Bachelor Thesis Club”: a role-playing method in the Food Science and Technology Degree at the University of León (Spain)

    Conference proceedings. CIVINEDU 2022: 6th International Virtual Conference on Educational Research and Innovation

2021

  1. Cyclopropane Fatty Acids as Quality Biomarkers of Cheeses from Ewes Fed Hay- A nd Silage-Based Diets

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 33, pp. 9654-9660

  2. Effect of different cooking methods on the total phenolic content, antioxidant activity and sensory properties of wild Boletus edulis mushroom

    International Journal of Gastronomy and Food Science, Vol. 26

  3. 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

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

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

2020

  1. 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

  2. Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir

    Journal of Food Processing and Preservation, Vol. 44, Núm. 10

  3. Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain)

    Journal of Food Science Education, Vol. 19, Núm. 4, pp. 250-262

  4. The use of Twitter as a learning tool in the Packaging Technology course

    Conference proceedings CIVINEDU 2020: 4th International Virtual Conference on Educational Research and Innovation September 23-24, 2020

2019

  1. CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat

    Food Research International, Vol. 116, pp. 819-826

  2. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

    Food Microbiology, Vol. 78, pp. 1-10

2018

  1. Effect of feeding regimen on the fatty acid profile of sheep bulk tank milk

    International Journal of Dairy Technology, Vol. 71, Núm. 4, pp. 857-867

  2. Influencia del tipo de alimentación, época del año y tiempo de maduración sobre las características microbiológicas del queso de oveja

    Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018