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Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics

Food chemistry, 2006-03, Vol.95 (2), p.307-311

2006

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Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

Journal of applied microbiology, 2009-11, Vol.107 (5), p.1505-1517

2009

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Synthesis and characterization of TiO2/Rh3+ nanoparticulate sols, xerogels and cryogels for photocatalytic applications

Journal of sol-gel science and technology, 2012-09, Vol.63 (3), p.408-415

2012

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Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter ( Lactobacillus plantarum) or a commercial starter

International dairy journal, 2003, Vol.13 (2), p.169-178

2003

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Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Food control, 2009-12, Vol.20 (12), p.1092-1098

2009

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Biogenic amines and free amino acids in craft beers from the Spanish market: A statistical approach

Food control, 2019-02, Vol.96, p.227-233

Poveda, J.M.

2019

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Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese

Food chemistry, 2004, Vol.84 (1), p.29-33

2004

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Safety of bevacizumab in patients younger than 4 years of age

Clinical & translational oncology, 2016-05, Vol.18 (5), p.464-468

2016

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Hepatic angiosarcoma. Presentation of two cases

Revista española de enfermedades digestivas, 2009-06, Vol.101 (6), p.430-437

2009

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Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

Industrial crops and products, 2018-02, Vol.112, p.617-625

2018

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Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria

Food control, 2024-02, Vol.156, p.110133, Article 110133

2024

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Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

Food control, 2007, Vol.18 (1), p.11-17

2007

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Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Food control, 2006-04, Vol.17 (4), p.249-255

2006

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Outcome of silent lupus nephritis

Seminars in arthritis and rheumatism, 1996-08, Vol.26 (1), p.468-476

1996

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AB0251 FATIGUE IN RHEUMATOID ARTHRITIS: DOES PATIENT AGE INFLUENCE?

Annals of the rheumatic diseases, 2022-06, Vol.81 (Suppl 1), p.1252-1253

2022

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Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses

Journal of food composition and analysis, 2016-08, Vol.51, p.85-92

2016

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Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

International dairy journal, 2015-08, Vol.47, p.94-101

2015

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AB1158 FATIGUE IN ANKYLOSING SPONDYLITIS IS ASSOCIATED WITH DISEASE ACTIVITY BUT NOT IN PSORIATIC ARTHRITIS

Annals of the rheumatic diseases, 2023-06, Vol.82 (Suppl 1), p.1809-1809

2023

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AB1645 CONTRACEPTION IN WOMEN WITH IMMUNE-MEDIATED INFLAMMATORY DISEASE

Annals of the rheumatic diseases, 2023-06, Vol.82 (Suppl 1), p.2057-2057

2023

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Hemorrhagic cholecystitis and hemobilia: two infrequent complications of systemic lupus erythematosus

Revista española de enfermedades digestivas, 2011-08, Vol.103 (8), p.431-433

2011

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Assessing the short- and long-term prognosis of patients with cirrhosis and acute variceal bleeding

Revista española de enfermedades digestivas, 2009-04, Vol.101 (4), p.236-248

2009

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The value of laminin-322 staining in distinguishing between keratoacanthoma, keratoacanthoma with areas of squamous cell carcinoma, and crateriform squamous cell carcinoma

Actas dermo-sifiliográficas (English ed.), 2012-05, Vol.103 (4), p.308-316

2012

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Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Food microbiology, 2010-02, Vol.27 (1), p.85-93

2010

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SENSORY AND CHEMICAL EVALUATION OF MANCHEGO CHEESE AND OTHER CHEESE VARIETIES AVAILABLE IN THE SPANISH MARKET

Journal of food quality, 2001-06, Vol.24 (2), p.157-165

2001

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Effect of Antisecretory Drugs and Nitrates on the Risk of Ulcer Bleeding Associated With Nonsteroidal Anti-Inflammatory Drugs, Antiplatelet Agents, and Anticoagulants

The American journal of gastroenterology, 2007-03, Vol.102 (3), p.507-515

2007

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Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics

Genotypic and technological characterization of Lactococcus lactis isolates involved in processing of artisanal Manchego cheese

Synthesis and characterization of TiO2/Rh3+ nanoparticulate sols, xerogels and cryogels for photocatalytic applications

Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter ( Lactobacillus plantarum) or a commercial starter

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Biogenic amines and free amino acids in craft beers from the Spanish market: A statistical approach

Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese

Safety of bevacizumab in patients younger than 4 years of age

Hepatic angiosarcoma. Presentation of two cases

Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria

Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Outcome of silent lupus nephritis

AB0251 FATIGUE IN RHEUMATOID ARTHRITIS: DOES PATIENT AGE INFLUENCE?

Variability of biogenic amine and free amino acid concentrations in regionally produced goat milk cheeses

Biogenic amine content and proteolysis in Manchego cheese manufactured with Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

AB1158 FATIGUE IN ANKYLOSING SPONDYLITIS IS ASSOCIATED WITH DISEASE ACTIVITY BUT NOT IN PSORIATIC ARTHRITIS

AB1645 CONTRACEPTION IN WOMEN WITH IMMUNE-MEDIATED INFLAMMATORY DISEASE

Hemorrhagic cholecystitis and hemobilia: two infrequent complications of systemic lupus erythematosus

Assessing the short- and long-term prognosis of patients with cirrhosis and acute variceal bleeding

The value of laminin-322 staining in distinguishing between keratoacanthoma, keratoacanthoma with areas of squamous cell carcinoma, and crateriform squamous cell carcinoma

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

SENSORY AND CHEMICAL EVALUATION OF MANCHEGO CHEESE AND OTHER CHEESE VARIETIES AVAILABLE IN THE SPANISH MARKET

Effect of Antisecretory Drugs and Nitrates on the Risk of Ulcer Bleeding Associated With Nonsteroidal Anti-Inflammatory Drugs, Antiplatelet Agents, and Anticoagulants

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