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Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese

Molecules (Basel, Switzerland), 2023-06, Vol.28 (12), p.4709

2023

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Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe's Milk Manchego Cheese

Molecules (Basel, Switzerland), 2018-07, Vol.23 (7), p.1789

2018

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The Influence of β -Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté

Foods, 2019-07, Vol.8 (7), p.241

2019

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Fast 1H-NMR Species Differentiation Method for Camellia Seed Oils Applied to Spanish Ornamentals Plants. Comparison with Traditional Gas Chromatography

Plants (Basel), 2021-09, Vol.10 (10), p.1984

2021

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Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage

Foods, 2019-05, Vol.8 (5), p.163

2019

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Analytical Method for Quantification β-Cyclodextrin in Milk, Cream and Butter by LC

Chromatographia, 2009, Vol.69 (9-10), p.1089-1092

2009

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Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

Journal of food composition and analysis, 2020-03, Vol.86, p.103386, Article 103386

2020

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Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk

International dairy journal, 1999-01, Vol.9 (9), p.613-621

1999

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Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria

International dairy journal, 1999-01, Vol.9 (10), p.737-746

1999

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Seasonal and regional influences on the fatty acid composition of cow's milk fat from Asturias. Spain

Grasas y aceites (Sevilla), 2004-06, Vol.55 (2), p.169-173

2004

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Differences on the Fatty Acids and Triglycerides Profile of Conventional VS Ecological Milk from Asturias, Spain

Journal of Animal Husbandry and Dairy Science, 2022, Vol.6 (1), p.1-5

2022

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Lipid stability in powdered infant formula stored at ambient temperatures

International journal of food science & technology, 2010-11, Vol.45 (11), p.2337-2344

2010

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Changes in the Lipid Composition of Powdered Infant Formulas during Long-Term Storage

Journal of agricultural and food chemistry, 2007-08, Vol.55 (16), p.6533-6538

2007

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Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores

European food research & technology, 2006-02, Vol.222 (3-4), p.250-257

2006

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Characterization of oils of hazelnuts from Asturias, Spain

European journal of lipid science and technology, 2004-05, Vol.106 (5), p.294-300

2004

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Quality of plain yoghurt made from refrigerated and CO2-treated milk

Food research international, 2003, Vol.36 (1), p.43-48

2003

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Effects of milk fat replacement by PUFA enriched fats on n-3 fatty acids, conjugated dienes and volatile compounds of fermented milks

European journal of lipid science and technology, 2004-07, Vol.106 (7), p.417-423

2004

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Quality of plain yoghurt made from refrigerated and CO 2-treated milk

Food research international, 2003, Vol.36 (1), p.43-48

2003

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Inhibition of Bacillus cereus growth in carbonated fermented bifidus milk

Food microbiology, 2003-10, Vol.20 (5), p.519-526

2003

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Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farmhouse cheese

Food microbiology, 2000-08, Vol.17 (4), p.449-460

2000

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Manufacture of Spanish hard cheeses from CO2-treated milk

Food research international, 2002, Vol.35 (7), p.681-690

2002

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Manufacture of Spanish hard cheeses from CO 2-treated milk

Food research international, 2002, Vol.35 (7), p.681-690

2002

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The Use of Lipolytic and Proteolytic Enzymes in the Manufacture of Manchego Type Cheese from Ovine and Bovine Milk

Journal of dairy science, 1994-08, Vol.77 (8), p.2139-2149

1994

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Afuega’l Pitu Cheese Quality: Carbon Dioxide Addition to Refrigerated Milk in Acid-coagulated Cheesemaking

International dairy journal, 1998-01, Vol.8 (12), p.951-958

1998

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Growth and metabolic activity of a cheese starter in CO 2 -acidified and non-acidified refrigerated milk

Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht, 1998-03, Vol.206 (3), p.179-183

1998

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Reduction of Beta Cyclodextrin by Curd Washing in Low-Cholesterol Manchego Cheese

Effect of Beta Cyclodextrin on the Reduction of Cholesterol in Ewe's Milk Manchego Cheese

The Influence of β -Cyclodextrin on the Reduction of Cholesterol Content in Egg and Duck Liver Pâté

Fast 1H-NMR Species Differentiation Method for Camellia Seed Oils Applied to Spanish Ornamentals Plants. Comparison with Traditional Gas Chromatography

Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage

Analytical Method for Quantification β-Cyclodextrin in Milk, Cream and Butter by LC

Comprehensive characterization of neutral and polar lipids of buttermilk from different sources and its milk fat globule membrane isolates

Contribution of low molecular weight water soluble compounds to the taste of cheeses made of cows', ewes’ and goats’ milk

Biochemical and microbiological characterization of artisanal `Peñamellera' cheese: analysis of its indigenous lactic acid bacteria

Seasonal and regional influences on the fatty acid composition of cow's milk fat from Asturias. Spain

Differences on the Fatty Acids and Triglycerides Profile of Conventional VS Ecological Milk from Asturias, Spain

Lipid stability in powdered infant formula stored at ambient temperatures

Changes in the Lipid Composition of Powdered Infant Formulas during Long-Term Storage

Microbial, chemical and sensorial variables of the Spanish traditional blue-veined Cabrales cheese, as affected by inoculation with commercial Penicillium roqueforti spores

Characterization of oils of hazelnuts from Asturias, Spain

Quality of plain yoghurt made from refrigerated and CO2-treated milk

Effects of milk fat replacement by PUFA enriched fats on n-3 fatty acids, conjugated dienes and volatile compounds of fermented milks

Quality of plain yoghurt made from refrigerated and CO 2-treated milk

Inhibition of Bacillus cereus growth in carbonated fermented bifidus milk

Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farmhouse cheese

Manufacture of Spanish hard cheeses from CO2-treated milk

Manufacture of Spanish hard cheeses from CO 2-treated milk

The Use of Lipolytic and Proteolytic Enzymes in the Manufacture of Manchego Type Cheese from Ovine and Bovine Milk

Afuega’l Pitu Cheese Quality: Carbon Dioxide Addition to Refrigerated Milk in Acid-coagulated Cheesemaking

Growth and metabolic activity of a cheese starter in CO 2 -acidified and non-acidified refrigerated milk

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