Publikationen in Zusammenarbeit mit Forschern von Universidad de León (7)

2024

  1. Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study

    International Journal of Food Science and Technology, Vol. 59, Núm. 8, pp. 5675-5689

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

  2. 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

2020

  1. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122

2007

  1. Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates

    International Dairy Journal, Vol. 17, Núm. 4, pp. 350-357

  2. Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese

    International Dairy Journal, Vol. 17, Núm. 8, pp. 961-967

2006

  1. Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: Identification of dominant lactic acid bacteria

    European Food Research and Technology, Vol. 223, Núm. 4, pp. 503-508