Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin
MORALES, Pilar, FELIU, Isabel, EERNANDEZ-GARCIA, Estrella, NUNEZ, Manuel
Published in Journal of food protection (01.03.2004)
Published in Journal of food protection (01.03.2004)
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Journal Article
Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture
OUMER, ABDELGHANI, GAYA, PILAR, FERNÁNDEZ-GARCÍA, ESTRELLA, MARIACA, RAÚL, GARDE, SONIA, MEDINA, MARGARITA, NUÑEZ, MANUEL
Published in Journal of dairy research (01.02.2001)
Published in Journal of dairy research (01.02.2001)
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Journal Article
Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation
Fernández-Garcı́a, Estrella, Carbonell, Marı́a, Gaya, Pilar, Nuñez, Manuel
Published in International dairy journal (01.08.2004)
Published in International dairy journal (01.08.2004)
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Journal Article
Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study
Fernández-García, Estrella, Carbonell, María, Calzada, Javier, Nuñez, Manuel
Published in International dairy journal (01.03.2006)
Published in International dairy journal (01.03.2006)
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Journal Article
Volatile compounds in low-acid fermented sausage “espetec” and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction
Rivas-Cañedo, Ana, Juez-Ojeda, Cristina, Nuñez, Manuel, Fernández-García, Estrella
Published in Food chemistry (01.05.2012)
Published in Food chemistry (01.05.2012)
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Journal Article
Volatile Compounds in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing Lactococcus lactis Subsp. lactis INIA 415
Garde, Sonia, Carbonell, María, Fernández-García, Estrella, Medina, Margarita, Nuñez, Manuel
Published in Journal of agricultural and food chemistry (06.11.2002)
Published in Journal of agricultural and food chemistry (06.11.2002)
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Journal Article
Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk
Alonso, Rocío, Picon, Antonia, Rodríguez, Buenaventura, Gaya, Pilar, Fernández-García, Estrella, Nuñez, Manuel
Published in International dairy journal (01.07.2011)
Published in International dairy journal (01.07.2011)
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Journal Article
Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures
Picon, Antonia, Alonso, Rocío, Gaya, Pilar, Fernández-García, Estrella, Rodríguez, Buenaventura, de Paz, Máximo, Nuñez, Manuel
Published in International dairy journal (01.05.2010)
Published in International dairy journal (01.05.2010)
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Journal Article
The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt
Fernandez-Garia, Estrella, Mcgregor, John U, Traylor, Sandra
Published in Journal of dairy science (01.03.1998)
Published in Journal of dairy science (01.03.1998)
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Journal Article
Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp . lactis INIA 639 as an adjunct culture
Garde, Sonia, Ávila, Marta, Fernández-García, Estrella, Medina, Margarita, Nuñez, Manuel
Published in International dairy journal (01.06.2007)
Published in International dairy journal (01.06.2007)
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Journal Article
Volatile composition and sensory properties of industrially produced Idiazabal cheese
Barron, Luis Javier R., Redondo, Yolanda, Aramburu, Mikel, Gil, Pilar, Pérez-Elortondo, Francisco J., Albisu, Marta, Nájera, Ana I., de Renobales, Mertxe, Fernández-García, Estrella
Published in International dairy journal (01.12.2007)
Published in International dairy journal (01.12.2007)
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