Publicaciones en las que colabora con Pilar Gaya (7)

2020

  1. Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

    International Journal of Food Science and Technology, Vol. 55, Núm. 10, pp. 3343-3349

2017

  1. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

    Food Research International, Vol. 100, pp. 595-602

  2. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese

    Food Microbiology, Vol. 66, pp. 104-109

2016

  1. Aplicación de altas presiones para el control de "Clostridium tyrobutyricum" y prevención de hinchazón tardía en queso Castellano

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

  2. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

    Food Microbiology, Vol. 60, pp. 165-173

  3. Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese

    Food Research International, Vol. 90, pp. 177-185

2014

  1. Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct

    Food Microbiology, Vol. 42, pp. 82-88