Publikationen, an denen er mitarbeitet Nieves Muñoz Ferreiro (8)

2021

  1. Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

    International Journal of Dairy Technology, Vol. 74, Núm. 1, pp. 202-214

2020

  1. Effect of storage time on sensory and instrumental properties of skim-milk yoghurt obtained with microbial transglutaminase

    International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 157-167

  2. Effect of the milk heat treatment on properties of low-fat yogurt manufactured with microbial transglutaminase

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 739-749

  3. Rennet type and microbial transglutaminase in cheese: effect on sensory properties

    European Food Research and Technology, Vol. 246, Núm. 3, pp. 513-526

2019

  1. Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

    LWT, Vol. 113

  2. Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 5, pp. 2088-2095

  3. Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale

    International Journal of Dairy Technology, Vol. 72, Núm. 3, pp. 388-394

2018

  1. Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5479-5485