Metabolismo, Genética y Biotecnología de Levaduras Enológicas
Microwine
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Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (22)
2022
2010
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Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets
Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 3, pp. 441-444
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Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd
International Journal of Dairy Technology, Vol. 63, Núm. 4, pp. 538-543
2009
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Inactivation of salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments
Foodborne Pathogens and Disease, Vol. 6, Núm. 5, pp. 577-581
2008
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Bactericidal effect of lactoferrin and its amidated and pepsin-digested derivatives on Pseudomonas fluorescens: Influence of environmental and physiological factors
Journal of Food Protection, Vol. 71, Núm. 12, pp. 2468-2474
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High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528
Milchwissenschaft, Vol. 63, Núm. 3, pp. 250-253
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Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments
Journal of Food Protection, Vol. 71, Núm. 4, pp. 811-815
2006
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Casein degradation and peptide formation in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds
Milchwissenschaft, Vol. 61, Núm. 1, pp. 40-44
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Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes Scott A
Journal of Food Protection, Vol. 69, Núm. 6, pp. 1328-1333
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Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams
Journal of Food Protection, Vol. 69, Núm. 10, pp. 2539-2543
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Free amino acids in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds
Milchwissenschaft, Vol. 61, Núm. 2, pp. 155-158
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Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain
International Dairy Journal, Vol. 16, Núm. 7, pp. 784-787
2005
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Cysteine proteinase and tributyrin esterase production by Micrococcus sp. INIA 528 under cheese-making conditions
Milchwissenschaft, Vol. 60, Núm. 2, pp. 143-146
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Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis
Milchwissenschaft, Vol. 60, Núm. 4, pp. 410-414
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Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin
Journal of Food Protection, Vol. 68, Núm. 7, pp. 1399-1407
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Volatile compounds produced in cheese by Pseudomonas strains of dairy origin belonging to six different species
Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 17, pp. 6835-6843
2004
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Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin
Journal of Food Protection, Vol. 67, Núm. 3, pp. 567-573
2003
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Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin
Letters in Applied Microbiology, Vol. 37, Núm. 5, pp. 410-414
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Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes' milk cheese
International Dairy Journal, Vol. 13, Núm. 2-3, pp. 201-209
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Nutritional requirements for branched-chain amino acids and sensory characteristics of Lactococcus lactis strains from ewes' raw milk cheese
Milchwissenschaft, Vol. 58, Núm. 3-4, pp. 149-152