| Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods DM Linares, C Gómez, E Renes, JM Fresno, ME Tornadijo, RP Ross, ... Frontiers in microbiology 8, 846, 2017 | 344 | 2017 |
| Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese) MA Herreros, H Sandoval, L González, JM Castro, JM Fresno, ... Food microbiology 22 (5), 455-459, 2005 | 217 | 2005 |
| Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity L González, H Sandoval, N Sacristán, JM Castro, JM Fresno, ... Food Control 18 (6), 716-722, 2007 | 171 | 2007 |
| Handbook of animal-based fermented food and beverage technology YH Hui, EÖ Evranuz CRC press, 2016 | 167 | 2016 |
| Factors influencing variation of fatty acid content in ovine milk LF De La Fuente, E Barbosa, JA Carriedo, C Gonzalo, R Arenas, ... Journal of dairy science 92 (8), 3791-3799, 2009 | 133 | 2009 |
| Honey: another alternative in the fight against antibiotic-resistant bacteria? P Combarros-Fuertes, JM Fresno, MM Estevinho, M Sousa-Pimenta, ... Antibiotics 9 (11), 774, 2020 | 119 | 2020 |
| Microbiological changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety) ME Tornadijo, JM Fresno, A Bernardo, RM Sarmiento, J Carballo Le lait 75 (6), 551-570, 1995 | 107 | 1995 |
| Biocheese: a food probiotic carrier JM Castro, ME Tornadijo, JM Fresno, H Sandoval BioMed research international 2015 (1), 723056, 2015 | 106 | 2015 |
| Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese) I Diezhandino, D Fernández, L González, PLH McSweeney, JM Fresno Food chemistry 168, 134-141, 2015 | 105 | 2015 |
| Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening AJ Cichoscki, E Valduga, AT Valduga, ME Tornadijo, JM Fresno Food Control 13 (4-5), 329-336, 2002 | 104 | 2002 |
| Bioactive components and antioxidant and antibacterial activities of different varieties of honey: A screening prior to clinical application P Combarros-Fuertes, LM Estevinho, LG Dias, JM Castro, ... Journal of agricultural and food chemistry 67 (2), 688-698, 2018 | 102 | 2018 |
| Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese L González, N Sacristán, R Arenas, JM Fresno, ME Tornadijo Food Microbiology 27 (5), 592-597, 2010 | 94 | 2010 |
| Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese ME Tornadijo, MC Garcıa, JM Fresno, J Carballo Food Microbiology 18 (5), 499-509, 2001 | 89 | 2001 |
| Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage A Castano, MCG Fontán, JM Fresno, ME Tornadijo, J Carballo Food Control 13 (2), 107-115, 2002 | 79 | 2002 |
| Picon Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process B Prieto, I Franco, JM Fresno, A Bernardo, J Carballo International dairy journal 10 (3), 159-167, 2000 | 79 | 2000 |
| Role of honey in advanced wound care H Scepankova, P Combarros-Fuertes, JM Fresno, ME Tornadijo, MS Dias, ... Molecules 26 (16), 4784, 2021 | 73 | 2021 |
| Microbiological and physico-chemical changes in Genestoso cheese, a Spanish acid curd variety, throughout ripening R Arenas, L González, A Bernardo, JM Fresno, ME Tornadijo Food Control 15 (4), 271-279, 2004 | 67 | 2004 |
| Peptidomic study of S panish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion L Sánchez‐Rivera, I Diezhandino, JÁ Gómez‐Ruiz, JM Fresno, B Miralles, ... Electrophoresis 35 (11), 1627-1636, 2014 | 64 | 2014 |
| Study of Enterobacteriaceae throughout the manufacturing and ripening of hard goats' cheese E Tornadijo, JM Fresno, J Carballo, R Martín‐Sarmiento Journal of Applied Bacteriology 75 (3), 240-246, 1993 | 62 | 1993 |
| Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese AC Freitas, JM Fresno, B Prieto, FX Malcata, J Carballo Food Chemistry 60 (2), 219-229, 1997 | 60 | 1997 |
