Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods DM Linares, C Gómez, RP Ross, C Stanton Frontiers in microbiology 8, 248410, 2017 | 327 | 2017 |
Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening E Renes, I Diezhandino, D Fernandez, RE Ferrazza, ME Tornadijo, ... Food microbiology 44, 271-277, 2014 | 52 | 2014 |
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review D Abarquero, E Renes, JM Fresno, ME Tornadijo International Journal of Food Science & Technology 57 (1), 16-26, 2022 | 50 | 2022 |
Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains E Renes, V Ladero, ME Tornadijo, JM Fresno Food microbiology 78, 1-10, 2019 | 42 | 2019 |
Production of conjugated linoleic acid and gamma-aminobutyric acid by autochthonous lactic acid bacteria and detection of the genes involved E Renes, DM Linares, L González, JM Fresno, ME Tornadijo, C Stanton Journal of Functional Foods 34, 340-346, 2017 | 40 | 2017 |
Study of the conjugated linoleic acid synthesis by Lactobacillus strains and by different co-cultures designed for this ability E Renes, DM Linares, L González, JM Fresno, ME Tornadijo, C Stanton Journal of Functional Foods 35, 74-80, 2017 | 24 | 2017 |
CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat E Renes, P Gómez-Cortés, MA De La Fuente, DM Linares, ME Tornadijo, ... Food research international 116, 819-826, 2019 | 20 | 2019 |
Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat E Renes, P Gómez-Cortés, MA De la Fuente, D Fernández, ME Tornadijo, ... Journal of dairy science 103 (1), 63-71, 2020 | 13 | 2020 |
Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese E Renes, D Fernández, D Abarquero, V Ladero, MA Álvarez, ... Journal of Dairy Science 104 (3), 2539-2552, 2021 | 10 | 2021 |
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk I Diezhandino, D Fernández, P Combarros‐Fuertes, E Renes, JM Fresno, ... International Journal of Dairy Technology 75 (3), 630-642, 2022 | 8 | 2022 |
Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development D Abarquero, E Renes, P Combarros-Fuertes, JM Fresno, ME Tornadijo LWT 171, 114121, 2022 | 7 | 2022 |
Effect of feeding regimen on the fatty acid profile of sheep bulk tank milk E Renes, F De la Fuente, D Fernández, ME Tornadijo, JM Fresno International Journal of Dairy Technology 71 (4), 857-867, 2018 | 7 | 2018 |
Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and … D Abarquero, R Bodelón, AB Flórez, JM Fresno, E Renes, B Mayo, ... LWT 180, 114709, 2023 | 6 | 2023 |
Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain) E Renes, B Prieto, M López, JM Fresno, M González‐Raurich, ... Journal of Food Science Education 19 (4), 250-262, 2020 | 5 | 2020 |
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese D Fernández, P Combarros-Fuertes, E Renes, D Abarquero, JM Fresno, ... Dairy 2 (2), 242-255, 2021 | 4 | 2021 |
Effect of high hydrostatic pressure processing of milk on the quality characteristics of kefir E Renes, A Fernández, D Fernández, M López, A Álvarez‐Ordoñez Journal of Food Processing and Preservation 44 (10), e14797, 2020 | 4 | 2020 |
Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues P Fuentes Choya, P Combarros-Fuertes, D Abarquero Camino, ... Foods 12 (4), 902, 2023 | 3 | 2023 |
Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk I Diezhandino, D Fernández, D Abarquero, B Prieto, E Renes, JM Fresno, ... Dairy 4 (1), 222-234, 2023 | 2 | 2023 |
Environmental sources along natural cave ripening shape the microbiome and metabolome of artisanal blue-veined cheeses E Alexa, JF Cobo-Diaz, E Renes, T FO, K Kilcawley, D Mannion, ... | 1 | 2022 |
Cyclopropane fatty acids as quality biomarkers of cheeses from ewes fed hay-and silage-based diets V Lolli, E Renes, A Caligiani, MA de la Fuente, P Gómez-Cortés Journal of Agricultural and Food Chemistry 69 (33), 9654-9660, 2021 | 1 | 2021 |