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Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking
Food and Bioprocess Technology,
2023
DOI:10.1007/s11947-023-03030-3
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Milk-Clotting and Proteolytic Properties of a Partially Purified Pepsin from Yellowfin Tuna (Thunnus albacares) and its Potential for Cheesemaking
Food and Bioprocess Technology,
2023
DOI:10.1007/s11947-023-03030-3
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Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production
International Journal of Food Science & Technology,
2021
DOI:10.1111/ijfs.15134
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The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese
Molecules,
2021
DOI:10.3390/molecules26082170
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Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production
International Journal of Food Science & Technology,
2021
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Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese
LWT,
2020
DOI:10.1016/j.lwt.2020.109041
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Sheep’s Milk Camembert Ripening: Transformation of Fatty-Acid Profile
Food Processing: Techniques and Technology,
2019
DOI:10.21603/2074-9414-2019-3-423-430
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Profiling of bacterial and fungal communities of Mexican cheeses by high throughput DNA sequencing
Food Research International,
2018
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Hot topic: Antilisterial activity by endolysin PlyP100 in fresh cheese
Journal of Dairy Science,
2017
DOI:10.3168/jds.2016-11990
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Invited review: Hispanic-style cheeses and their association with Listeria monocytogenes
Journal of Dairy Science,
2017
DOI:10.3168/jds.2016-12116
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Physical, chemical and texture characteristics of Aro cheese
Food Research,
2017
DOI:10.26656/fr.2017.2(1).211
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Invited review: Artisanal Mexican cheeses
Journal of Dairy Science,
2016
DOI:10.3168/jds.2015-10103
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Biodiversity of Bacteriocin-Producing Lactic Acid Bacteria from Mexican Regional Cheeses and their Contribution to Milk Fermentation
Food Biotechnology,
2016
DOI:10.1080/08905436.2016.1198263
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Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage
Journal of Dairy Science,
2015
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Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities
Journal of Dairy Science,
2015
DOI:10.3168/jds.2015-9967
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Yield and Textural Characteristics of Panela Cheeses Produced with Dairy-Vegetable Protein (Soybean or Peanut) Blends Supplemented with Transglutaminase
Journal of Food Science,
2015
DOI:10.1111/1750-3841.13126
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Effect of the inclusion of citrus pulp in the diet of goats on cheeses characteristics
Small Ruminant Research,
2014
DOI:10.1016/j.smallrumres.2014.06.012
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