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| Derechos | Preview | Fecha Public. | Título | Autor(es) | Tipo |
| closedAccess | | 2004 | A comparative study of the semiquantitative analysis of volatile compounds in Hispánico cheese | Garde López-Brea, Sonia; Fernández-García, E.; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 1997 | Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture | Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2016 | Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese | Ávila Arribas, Marta; Gómez-Torres, N.; Delgado, D.; Gaya Sicilia, María Pilar; Garde López-Brea, Sonia | artículo |
| closedAccess | | 2002 | Autolytic behaviour of Lactococcus lactis subsp. cremoris and L. lactis subsp. lactis wild isolates from ewes' raw milk cheeses | Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2007 | Characteristics of Manchego cheese made from pasteurized ewes' milk inoculated with a bacteriocin-producing adjunct culture | Ávila Arribas, Marta; Garde López-Brea, Sonia; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2007 | Characteristics of Manchego cheese manufactured from raw ewes' milk inoculated with a bacteriocin-producing adjunct culture | Ávila Arribas, Marta; Garde López-Brea, Sonia; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 16-jun-2019 | Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses | Picón Gálvez, Antonia María; López Pérez, Olga; Torres, E.; Garde López-Brea, Sonia; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2016 | Crystal structure of the CTP1L endolysin reveals how its activity is regulated by a secondary translation product | Dunne, Matthew; Leicht, S.; Krichel, B.; Mertens, Haydyn D.T.; Thompson, Andrew; Krijgsveld, J.; Svergun, D. I.; Gómez-Torres, N.; Garde López-Brea, Sonia; Uetrecht, C.; Narbad, Arjan; Mayer, Melinda J.; Meijers, R. | artículo |
| closedAccess | | 1999 | Defined starter system including a bacteriocin producer for the enhancement of cheese flavour | Oumer, A.; Garde López-Brea, Sonia; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| openAccess |  | 2018 | Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage | Gómez-Torres, N.; Dunne, Matthew; Garde López-Brea, Sonia; Meijers, R.; Narbad, Arjan; Ávila Arribas, Marta; Mayer, Melinda J. | artículo |
| closedAccess | | 2008 | Effect of a bacteriocin-producing lactic culture and high pressure treatment on the colour of Hispánico cheese | Ávila Arribas, Marta; Garde López-Brea, Sonia; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2007 | Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese | Ávila Arribas, Marta; Calzada Gómez, Javier; Garde López-Brea, Sonia; Núñez Gutiérrez, Manuel | artículo |
| closedAccess |  | 22-abr-2020 | Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum | Ávila Arribas, Marta; Gómez-Torres, N.; Gaya Sicilia, María Pilar; Garde López-Brea, Sonia | artículo |
| closedAccess | | 2006 | Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of Hispánico cheese Correlation of volatile compounds and sensory analysis | Ávila Arribas, Marta; Garde López-Brea, Sonia; Fernández-García, E.; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2006 | Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese | Ávila Arribas, Marta; Garde López-Brea, Sonia; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2007 | Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese | Garde López-Brea, Sonia; Arques Orobón, Juan Luis; Gaya Sicilia, María Pilar; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2017 | Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese | Ávila Arribas, Marta; Gómez-Torres, N.; Delgado, D.; Gaya Sicilia, María Pilar; Garde López-Brea, Sonia | artículo |
| closedAccess |  | 16-sep-2020 | Effect of Lactococcus lactis expressing phage endolysin on the late blowing defect of cheese caused by Clostridium tyrobutyricum | Garde López-Brea, Sonia; Calzada Gómez, Javier; Sánchez, Carmen; Gaya Sicilia, María Pilar; Narbad, Arjan; Meijers, R.; Mayer, Melinda J.; Ávila Arribas, Marta | artículo |
| closedAccess | | 2005 | Effect of milk inoculation with bacteriocin-producing lactic acid bacteria on a Lactobacillus helveticus adjunct cheese culture | Ávila Arribas, Marta; Garde López-Brea, Sonia; Medina, Milagros CSIC ORCID; Núñez Gutiérrez, Manuel | artículo |
| closedAccess | | 2016 | Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese | Gómez-Torres, N.; Ávila Arribas, Marta; Delgado, D.; Garde López-Brea, Sonia | artículo |
