Follow
Erica Renes
Erica Renes
Verified email at unileon.es
Title
Cited by
Cited by
Year
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
3272017
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
522014
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
502022
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
422019
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
402017
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
242017
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
202019
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
132020
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
102021
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
82022
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
72022
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
72018
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
62023
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
52020
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
42021
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
42020
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
32023
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
22023
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, ...
12022
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
12021
The system can't perform the operation now. Try again later.
Articles 1–20