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Pilar Gaya

Showing results (11-20 of 40) with videos related to

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Journal of Food Protection|May 30, 2019
Isolation of Tyrosine Decarboxylaseless Mutants of a Bacteriocin-Producing Enterococcus faecalis Strain and Their Application in CheeseHan M L J Joosten, Pilar Gaya, Manuel Nuñez
Journal of Food Science|February 22, 2013
Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curingAna del Olmo, Javier Calzada, Pilar Gaya, et al.
International Journal of Food Sciences and Nutrition|February 17, 2016
Isoflavone metabolism by a collection of lactic acid bacteria and bifidobacteria with biotechnological interestPilar Gaya, Ángela Peirotén, Margarita Medina, et al.
Journal of Food Science|September 17, 2015
Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature ConditionsAna del Olmo, Javier Calzada, Pilar Gaya, et al.
Journal 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.
The Journal of Dairy Research|September 22, 2005
Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variationPilar Gaya, Carmen Sánchez, Manuel Nuñez, et al.
Food Microbiology|June 16, 2014
Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunctNatalia Gómez-Torres, Marta Ávila, Pilar Gaya, et al.
Molecules (Basel, Switzerland)|August 13, 2016
Phytoestrogen Metabolism by Adult Human Gut MicrobiotaPilar Gaya, Margarita Medina, Abel Sánchez-Jiménez, et al.
Journal of Agricultural and Food Chemistry|May 30, 2002
Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct cultureSonia Garde, Javier Tomillo, Pilar Gaya, et al.
International Journal of Food Microbiology|August 19, 2011
Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheeseSonia Garde, Marta Avila, Ramón Arias, et al.
Pageof 4

Showing results (11-20 of 40) with videos related to

Sort By:
Pageof 4
Journal of Food Protection|May 30, 2019
Isolation of Tyrosine Decarboxylaseless Mutants of a Bacteriocin-Producing Enterococcus faecalis Strain and Their Application in CheeseHan M L J Joosten, Pilar Gaya, Manuel Nuñez
Journal of Food Science|February 22, 2013
Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curingAna del Olmo, Javier Calzada, Pilar Gaya, et al.
International Journal of Food Sciences and Nutrition|February 17, 2016
Isoflavone metabolism by a collection of lactic acid bacteria and bifidobacteria with biotechnological interestPilar Gaya, Ángela Peirotén, Margarita Medina, et al.
Journal of Food Science|September 17, 2015
Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature ConditionsAna del Olmo, Javier Calzada, Pilar Gaya, et al.
Journal 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.
The Journal of Dairy Research|September 22, 2005
Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variationPilar Gaya, Carmen Sánchez, Manuel Nuñez, et al.
Food Microbiology|June 16, 2014
Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunctNatalia Gómez-Torres, Marta Ávila, Pilar Gaya, et al.
Molecules (Basel, Switzerland)|August 13, 2016
Phytoestrogen Metabolism by Adult Human Gut MicrobiotaPilar Gaya, Margarita Medina, Abel Sánchez-Jiménez, et al.
Journal of Agricultural and Food Chemistry|May 30, 2002
Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct cultureSonia Garde, Javier Tomillo, Pilar Gaya, et al.
International Journal of Food Microbiology|August 19, 2011
Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheeseSonia Garde, Marta Avila, Ramón Arias, et al.
Pageof 4