Showing results (1-10 of 6) with videos related to
Sort By:
Pageof 1
Foods (Basel, Switzerland)|July 14, 2023
Current Advances in Cheese MicrobiologyJuan A Centeno, Javier CarballoFood Microbiology|September 10, 2022
Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheeseJuan A Centeno, José M Lorenzo, Javier CarballoJournal of Food Protection|January 26, 2002
Cross-inhibition among wild strains of Lactococcus lactis isolated from the same ecological nicheJuan A Centeno, Pilar Gaya, Margarita Medina, et al.Foods (Basel, Switzerland)|December 10, 2020
Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter CulturesMiriam Rodríguez-González, Sonia Fonseca, Juan A Centeno, et al.Antioxidants (Basel, Switzerland)|December 30, 2020
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)Noemí Echegaray, Paulo E S Munekata, Juan A Centeno, et al.Foods (Basel, Switzerland)|February 25, 2023
Physicochemical Characterization and Antioxidant Properties of Essential Oils of M. pulegium (L.), M. suaveolens (Ehrh.) and M. spicata (L.) from Moroccan Middle-AtlasNadia Zekri, Hanane Elazzouzi, Atika Ailli, et al.Pageof 1