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Navegación por Autor Garde López-Brea, Sonia

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DerechosPreviewFecha Public.TítuloAutor(es)Tipo
closedAccess1997Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milkGómez, M. Jesús; Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuelartículo
closedAccess2006Short communication Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatmentsArques Orobón, Juan Luis; Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuelartículo
closedAccess2012Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defectGarde López-Brea, Sonia; Ávila Arribas, Marta; Gaya Sicilia, María Pilar; Arias, Ramón; Núñez Gutiérrez, Manuelartículo
closedAccess2014Susceptibility of Clostridium perfringens to antimicrobials produced by lactic acid bacteria Reuterin and nisinGarde López-Brea, Sonia; Gómez-Torres, N.; Hernández, Marta; Ávila Arribas, Martaartículo
closedAccess1998The effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Manchego cheeseMohedano, A. F.; Fernández, Javier; Garde López-Brea, Sonia; Medina, Milagros CSIC ORCID; Gaya Sicilia, María Pilar; Núñez Gutiérrez, Manuelartículo
closedAccess2001The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteriaOumer, A.; Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuelartículo
closedAccess2008The influence of some manufacturing and ripening parameters on the colour of ewes' milk cheeseÁvila Arribas, Marta; Garde López-Brea, Sonia; Núñez Gutiérrez, Manuelartículo
closedAccess2019Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripeningGómez-Torres, N.; Ávila Arribas, Marta; Narbad, Arjan; Mayer, Melinda J.; Garde López-Brea, Soniaartículo
closedAccess2007Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct cultureGarde López-Brea, Sonia; Ávila Arribas, Marta; Fernández-García, E.; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuelartículo
closedAccess2002Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415Garde López-Brea, Sonia; Carbonell, M.; Fernández-García, E.; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuelartículo
closedAccess2007Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripeningArques Orobón, Juan Luis; Garde López-Brea, Sonia; Fernández-García, E.; Gaya Sicilia, María Pilar; Núñez Gutiérrez, Manuelartículo
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