Pilar Gaya-rekin lankidetzan egindako argitalpenak (7)

2006

  1. 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

  2. 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

  3. 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

2005

  1. 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

2003

  1. 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

2002

  1. Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains

    Letters in Applied Microbiology, Vol. 35, Núm. 6, pp. 518-522

2001

  1. Hydrolysis of caseins and formation of hydrophilic and hydrophobic peptides by wild Lactococcus lactis strains isolated from raw ewes' milk cheese

    Journal of Applied Microbiology, Vol. 91, Núm. 5, pp. 907-915