E-LIB Suche - Ergebnisse für: Bernardo Prieto

1

Influence of Salting on Physicochemical and Sensory Paramet..:

López González, Noemí ; Abarquero, Daniel ; Combarros-Fuertes, Patricia...
Dairy. 5 (2024) 1 - p. 93-105 , 2024

Link: https://doi.org/10.3390/..

2

Changes in the Concentration and Profile of Free Fatty Acid..:

Diezhandino, Isabel ; Fernández, Domingo ; Abarquero, Daniel...
Dairy. 4 (2023) 1 - p. 222-234 , 2023

Link: https://doi.org/10.3390/..

3

Microbial colonization and resistome dynamics in food proce..:

Cobo-Díaz, José F. ; Alvarez-Molina, Adrián ; Alexa, Elena A....
Microbiome. 9 (2021) 1 - p. , 2021

Link: https://doi.org/10.1186/..

4

Effect of ripening time and type of rennet (farmhouse renne..:

Prieto, Bernardo ; Franco, Inmaculada ; Fresno, José M....
Food Chemistry. 85 (2004) 3 - p. 389-398 , 2004

Link: https://doi.org/10.1016/..

5

Compositional and degradative changes during the manufactur..:

Lorenzo, José M ; Prieto, Bernardo ; Carballo, Javier.
Journal of the Science of Food and Agriculture. 83 (2003) 6 - p. 593-601 , 2003

Link: https://doi.org/10.1002/..

6

Biochemical changes throughout the ripening of a traditiona..:

Franco, Inmaculada ; Prieto, Bernardo ; Bernardo, Ana..
International Dairy Journal. 13 (2003) 2-3 - p. 221-230 , 2003

Link: https://doi.org/10.1016/..

7

Compositional and Physico-chemical Modifications during the..:

Prieto, Bernardo ; Franco, Inmaculada ; Prieto, Josefa González..
Journal of Food Composition and Analysis. 15 (2002) 6 - p. 725-735 , 2002

Link: https://doi.org/10.1006/..

8

Proteolytic and lipolytic changes during the ripening of Le..:

Prieto, Bernardo ; Franco, Inmaculada ; Prieto, Josefa González..
International Journal of Food Science & Technology. 37 (2002) 6 - p. 661-671 , 2002

Link: https://doi.org/10.1046/..

9

Picón Bejes-Tresviso blue cheese: an overall biochemical su..:

Prieto, Bernardo ; Franco, Inmaculada ; Fresno, José M..
International Dairy Journal. 10 (2000) 3 - p. 159-167 , 2000

Link: https://doi.org/10.1016/..

10

How milk type, coagulant, salting procedure and ripening ti..:

Freitas, A Cristina ; Fresno, J Mar�a ; Prieto, Bernardo...
Journal of the Science of Food and Agriculture. 79 (1999) 4 - p. 611-618 , 1999

Link: https://doi.org/10.1002/..

11

Biochemical characteristics of dry-cured lacón:

Marra, Ana I ; Salgado, Aurora ; Prieto, Bernardo.
Food Chemistry. 67 (1999) 1 - p. 33-37 , 1999

Link: https://doi.org/10.1016/..

12

Influence of milk source and ripening time on free amino ac..:

Freitas, A. Cristina ; Fresno, J. María ; Prieto, Bernardo...
Food Control. 9 (1998) 4 - p. 187-194 , 1998

Link: https://doi.org/10.1016/..

13

Effects of ripening time and combination of ovine and capri..:

Freitas, A.Cristina ; Fresno, J.Maria ; Prieto, Bernardo..
Food Chemistry. 60 (1997) 2 - p. 219-229 , 1997

Link: https://doi.org/10.1016/..

14

Mineral content of some Spanish cheese varieties. Different..:

Fresno, José M ; Prieto, Bernardo ; Urdiales, Rosa..
Journal of the Science of Food and Agriculture. 69 (1995) 3 - p. 339-345 , 1995

Link: https://doi.org/10.1002/..

15

Edible Insects: Perceptions of Marketing, Economic, and Soc..:

Guiné, Raquel P. F. ; Florença, Sofia G. ; Costa, Cristina A....
Foods. 12 (2023) 23 - p. 4229 , 2023

Link: https://doi.org/10.3390/..