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Pilar Gaya

Showing results (1-10 of 40) with videos related to

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Journal of Food Protection|April 3, 2019
Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue CheeseMargarita Medina, Pilar Gaya, M Nuñez
Journal of Food Protection|March 28, 2019
Accelerated Decrease of Enterobacteriaceae Counts During Ripening of Raw Milk Manchego Cheese by Lactic Culture InoculationPilar Gaya, Margarita Medina, M Nuñez
Journal of Food Protection|March 28, 2019
Behavior of Salmonellae During Manufacture and Ripening of Manchego CheeseMargarita Medina, Pilar Gaya, M Nuñez
Food Research International (Ottawa, Ont.)|June 11, 2020
Application of recombinant lactic acid bacteria and bifidobacteria able to enrich soy beverage in dihydrodaidzein and dihydrogenisteinÁngela Peirotén, Pilar Gaya, José Mª Landete
Applied Microbiology and Biotechnology|April 10, 2020
Expression of a β-glucosidase in bacteria with biotechnological interest confers them the ability to deglycosylate lignans and flavonoids in vegetal foodsPilar Gaya, Ángela Peirotén, José M Landete
Journal of Food Protection|May 23, 2019
Goats' Milk Lactoperoxidase System Against Listeria monocytogenesPaloma Zapico, Pilar Gaya, Manuel Nuñez, et al.
Journal of Food Protection|May 30, 2019
Activity of Goats' Milk Lactoperoxidase System on Pseudomonas fluorescens and Escherichia coli at Refrigeration TemperaturesPaloma Zapico, Pilar Gaya, Manuel Nuñez, et al.
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.
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 Chemistry|March 11, 2020
Production of O-desmethylangolensin, tetrahydrodaidzein, 6'-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strainsÁngela Peirotén, Pilar Gaya, Inmaculada Álvarez, et al.
Pageof 4

Showing results (1-10 of 40) with videos related to

Sort By:
Pageof 4
Journal of Food Protection|April 3, 2019
Production of PR Toxin and Roquefortine by Penicillium roqueforti Isolates from Cabrales Blue CheeseMargarita Medina, Pilar Gaya, M Nuñez
Journal of Food Protection|March 28, 2019
Accelerated Decrease of Enterobacteriaceae Counts During Ripening of Raw Milk Manchego Cheese by Lactic Culture InoculationPilar Gaya, Margarita Medina, M Nuñez
Journal of Food Protection|March 28, 2019
Behavior of Salmonellae During Manufacture and Ripening of Manchego CheeseMargarita Medina, Pilar Gaya, M Nuñez
Food Research International (Ottawa, Ont.)|June 11, 2020
Application of recombinant lactic acid bacteria and bifidobacteria able to enrich soy beverage in dihydrodaidzein and dihydrogenisteinÁngela Peirotén, Pilar Gaya, José Mª Landete
Applied Microbiology and Biotechnology|April 10, 2020
Expression of a β-glucosidase in bacteria with biotechnological interest confers them the ability to deglycosylate lignans and flavonoids in vegetal foodsPilar Gaya, Ángela Peirotén, José M Landete
Journal of Food Protection|May 23, 2019
Goats' Milk Lactoperoxidase System Against Listeria monocytogenesPaloma Zapico, Pilar Gaya, Manuel Nuñez, et al.
Journal of Food Protection|May 30, 2019
Activity of Goats' Milk Lactoperoxidase System on Pseudomonas fluorescens and Escherichia coli at Refrigeration TemperaturesPaloma Zapico, Pilar Gaya, Manuel Nuñez, et al.
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.
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 Chemistry|March 11, 2020
Production of O-desmethylangolensin, tetrahydrodaidzein, 6'-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strainsÁngela Peirotén, Pilar Gaya, Inmaculada Álvarez, et al.
Pageof 4