| Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk E Galán, F Prados, A Pino, L Tejada, J Fernández-Salguero International Dairy Journal 18 (1), 93-98, 2008 | 122 | 2008 |
| Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant L Tejada, A Abellán, JM Cayuela, A Martínez-Cacha, ... International Dairy Journal 18 (2), 139-146, 2008 | 112 | 2008 |
| Chemical and microbiological characteristics of ewes' milk cheese manufactured with extracts from flowers of Cynara cardunculus and Cynara humilis as coagulants M Vioque, R Gómez, E Sánchez, C Mata, L Tejada, ... Journal of agricultural and food chemistry 48 (2), 451-456, 2000 | 93 | 2000 |
| Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses J Fernández‐Salguero, L Tejada, R Gomez Journal of the Science of Food and Agriculture 82 (4), 464-468, 2002 | 63 | 2002 |
| Effect of freezing and frozen storage on chemical and microbiological characteristics in sheep milk cheese L Tejada, E Sánchez, R Gómez, M Vioque, J Fernández‐Salguero Journal of Food Science 67 (1), 126-129, 2002 | 53 | 2002 |
| Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial S Montoro-García, MP Zafrilla-Rentero, FM Celdrán-de Haro, ... Journal of Functional Foods 38, 160-167, 2017 | 45 | 2017 |
| Sensory characteristics of ewe milk cheese made with three types of coagulant: Calf rennet, powdered vegetable coagulant and crude aqueous extract from Cynara cardunculus L Tejada, R Gomez, J FERNÁNDEZ‐SALGUERO Journal of Food Quality 30 (1), 91-103, 2007 | 43 | 2007 |
| Sensorial characteristics during ripening of the murcia al vino goat's milk cheese: The effect of the type of coagulant used and the size of the cheese L Tejada, A Abellán, JM Cayuela, A Martínez‐Cacha Journal of sensory studies 21 (3), 333-347, 2006 | 43 | 2006 |
| Chemical and microbiological characteristics of ewe milk cheese (Los Pedroches) made with a powdered vegetable coagulant or calf rennet L Tejada, J Fernandez-Salguero Italian journal of food science 15 (1), 125-132, 2003 | 40 | 2003 |
| Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroches, a Spanish ewe cheese L Tejada, R Gómez, M Vioque, E Sánchez, C Mata, ... Journal of Sensory Studies 15 (3), 251-262, 2000 | 40 | 2000 |
| Use of recombinant cyprosin in the manufacture of ewe's milk cheese J Fernández-Salguero, F Prados, F Calixto, M Vioque, P Sampaio, ... Journal of Agricultural and Food Chemistry 51 (25), 7426-7430, 2003 | 30 | 2003 |
| Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant L Tejada, A Abellan, F Prados, JM Cayuela International journal of dairy technology 61 (2), 119-125, 2008 | 29 | 2008 |
| Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant A Abellán, JM Cayuela, A Pino, A Martínez‐Cachá, E Salazar, L Tejada Journal of the Science of Food and Agriculture 92 (8), 1657-1664, 2012 | 28 | 2012 |
| Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara L. R Gómez, E Sanchez, M Vioque, J Ferreira, L Tejada, ... | 24 | 2001 |
| High-performance liquid chromatography-diode array detector determination and availability of phenolic compounds in 10 genotypes of walnuts F Figueroa, J Marhuenda, P Zafrilla, D Villaño, A Martínez-Cachá, ... International Journal of Food Properties 20 (5), 1074-1084, 2017 | 23 | 2017 |
| Effect of lyophilisation, refrigerated storage and frozen storage on the coagulant activity and microbiological quality of Cynara cardunculus L. extracts L Tejada, M Vioque, R Gómez, J Fernández‐Salguero Journal of the Science of Food and Agriculture 88 (8), 1301-1306, 2008 | 23 | 2008 |
| A preliminary study of microbiological quality of cardoons Cynara L. used in the manufacture of traditional cheeses J Fernández-Salguero, E Sánchez, R Goemez, C Mata, M Vioque, ... Milchwissenschaft 54 (12), 688-690, 1999 | 23 | 1999 |
| Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin A Abellán, E Salazar, J Vázquez, JM Cayuela, L Tejada LWT 96, 507-512, 2018 | 22 | 2018 |
| Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases E Bueno-Gavilá, A Abellán, F Girón-Rodríguez, JM Cayuela, E Salazar, ... Journal of dairy science 102 (12), 10711-10723, 2019 | 20 | 2019 |
| Fatty acids and free amino acids changes during processing of a Mediterranean native pig breed dry-cured ham E Salazar, JM Cayuela, A Abellán, E Bueno-Gavilá, L Tejada Foods 9 (9), 1170, 2020 | 16 | 2020 |
Adela Abellán GuillénUCAM, Dpto Tecnología de la Alimentación y NutriciónVerified email at ucam.edu
