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Meat Science|October 18, 2021
Volatile compounds in high-pressure-treated dry-cured ham: A reviewAntonia Picon, Manuel Nuñez
Food Microbiology|November 28, 2017
The microbiota of eight species of dehydrated edible seaweeds from North West SpainAna Del Olmo, Antonia Picon, Manuel Nuñez
Food Microbiology|December 6, 2020
Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storageAntonia Picon, Ana Del Olmo, Manuel Nuñez
The Journal of Dairy Research|December 21, 2012
Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milkRocío Alonso, Antonia Picon, Pilar Gaya, et al.
Food Microbiology|February 2, 2019
Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storageNerea Martínez-Onandi, Carmen Sánchez, Manuel Nuñez, et al.
The Journal of Dairy Research|January 30, 2008
Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding proteinAntonia Picon, Estrella Fernández-García, Pilar Gaya, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Mangosteen extracts: Effects on intestinal bacteria, and application to functional fermented milk productsEva Rodríguez-Mínguez, Maritza Graciela Ríos, Carmen Sánchez, et al.
Meat Science|September 24, 2015
Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured hamNerea Martínez-Onandi, Ana Rivas-Cañedo, Manuel Nuñez, et al.
Foods (Basel, Switzerland)|January 11, 2025
Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional Fermented Milk BeveragesAntonia Picon, Yolanda Campanero, Carmen Sánchez, et al.
Meat Science|October 29, 2020
Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured hamAna Rivas-Cañedo, Nerea Martínez-Onandi, Pilar Gaya, et al.
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