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Improved detection of Escherichia coli and coliform bacteria by multiplex PCR

BMC biotechnology, 2015-06, Vol.15 (1), p.48-48, Article 48

2015

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A New Pipeline for Designing Phage Cocktails Based on Phage-Bacteria Infection Networks

Frontiers in microbiology, 2021-02, Vol.12, p.564532-564532

2021

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Diversity and Local Coadaptation of Escherichia coli and Coliphages From Small Ruminants

Frontiers in microbiology, 2020-10, Vol.11, p.564522-564522

2020

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Corrigendum: Diversity and Local Coadaptation of Escherichia coli and Coliphages From Small Ruminants

Frontiers in microbiology, 2020-12, Vol.11, p.623135-623135

2020

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Use of gaseous ozone in soft cheese ripening: Effect on the rind microorganisms and the sensorial quality

Food science & technology, 2022-12, Vol.170, p.114066, Article 114066

2022

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Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening

International journal of food science & technology, 2010-03, Vol.45 (3), p.512-519

2010

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Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli

Food science & technology, 2022-01, Vol.153, p.112430, Article 112430

2022

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Enterobacteriaceae species during manufacturing and ripening of semi–hard and soft raw ewe’s milk cheese: Gas production capacity

Small ruminant research, 2016-12, Vol.145, p.123-129

2016

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Early blowing in raw goats’ milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening

Journal of dairy research, 2018-08, Vol.85 (3), p.331-338

2018

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Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method

International journal of dairy technology, 2019-05, Vol.72 (2), p.287-294

2019

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Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic

European food research & technology, 2015-06, Vol.240 (6), p.1167-1176

2015

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Salt influence on surface microorganisms and ripening of soft ewe cheese

Journal of dairy research, 2015-05, Vol.82 (2), p.215-221

2015

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A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking

International journal of dairy technology, 2017-11, Vol.70 (4), p.607-609

2017

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Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Lait, 2002-09, Vol.82 (5), p.579-587

2002

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Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese

Food research international, 1999-01, Vol.32 (6), p.413-419

1999

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Cynara cardunculus as a Multiuse Crop

The Globe Artichoke Genome, 2019, p.65-98

2019

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Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses

Lait, 2003-05, Vol.83 (3), p.193-202

2003

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Instrumentos de evaluación de la funcionalidad familiar: una revisión integrativa

Cultura del cuidado, 2023-10, Vol.20 (1), p.30-43

2023

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Instrumentos de evaluación de la funcionalidad familiar: una revisión integrativa

Cultura del cuidado, 2023-10, Vol.20 (2), p.87-101

2023

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Comparison of a four-drug fixed-dose combination regimen with a single tablet regimen in smear-positive pulmonary tuberculosis

The international journal of tuberculosis and lung disease, 2009-06, Vol.13 (6), p.760

2009

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Innovation in a company through strategic sourcing technology management

Gestión y estrategia, 2015-01, Vol.47, p.93-106

2015

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Fundamental And Applied Biological Sciences. Psychology
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Milk And Cheese Industries. Ice Creams
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Improved detection of Escherichia coli and coliform bacteria by multiplex PCR

A New Pipeline for Designing Phage Cocktails Based on Phage-Bacteria Infection Networks

Diversity and Local Coadaptation of Escherichia coli and Coliphages From Small Ruminants

Corrigendum: Diversity and Local Coadaptation of Escherichia coli and Coliphages From Small Ruminants

Use of gaseous ozone in soft cheese ripening: Effect on the rind microorganisms and the sensorial quality

Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening

Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli

Enterobacteriaceae species during manufacturing and ripening of semi–hard and soft raw ewe’s milk cheese: Gas production capacity

Early blowing in raw goats’ milk cheese: gas production capacity of Enterobacteriaceae species present during manufacturing and ripening

Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method

Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic

Salt influence on surface microorganisms and ripening of soft ewe cheese

A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking

Ibores goat's milk cheese: Microbiological and physicochemical changes throughout ripening

Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese

Cynara cardunculus as a Multiuse Crop

Autochthonous starter effect on the microbiological, physicochemical and sensorial characteristics of Ibores goat's milk cheeses

Instrumentos de evaluación de la funcionalidad familiar: una revisión integrativa

Instrumentos de evaluación de la funcionalidad familiar: una revisión integrativa

Comparison of a four-drug fixed-dose combination regimen with a single tablet regimen in smear-positive pulmonary tuberculosis

Innovation in a company through strategic sourcing technology management

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