Publikationen, an denen er mitarbeitet María José Benito Bernáldez (6)

2016

  1. Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón"

    Heliyon, Vol. 2, Núm. 3

  2. Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages

    International Journal of Food Science and Technology, Vol. 51, Núm. 2, pp. 435-443

  3. Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

    Food and Function, Vol. 7, Núm. 5, pp. 2320-2330

2015

  1. Differentiation of Wild Cardoon Quality Used in the Elaboration of Traditional Cheeses by DNA Typing Analytical Methods

    Food Analytical Methods, Vol. 8, Núm. 1, pp. 7-17

2014

  1. Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of 'Torta del Casar' cheese

    International Journal of Dairy Technology, Vol. 67, Núm. 3, pp. 402-409

2013

  1. Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese

    Journal of Dairy Research, Vol. 80, Núm. 4, pp. 429-438