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JOSÉ MARÍA FRESNO BARO
JOSÉ MARÍA FRESNO BARO
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Title
Cited by
Cited by
Year
Lactic acid bacteria and bifidobacteria with potential to design natural biofunctional health-promoting dairy foods
DM Linares, C Gómez, RP Ross, C Stanton
Frontiers in microbiology 8, 248410, 2017
3342017
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
2152005
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
1682007
Handbook of animal-based fermented food and beverage technology
YH Hui, EÖ Evranuz
CRC press, 2012
1612012
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
1302009
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
1062020
Biocheese: a food probiotic carrier
JM Castro, ME Tornadijo, JM Fresno, H Sandoval
BioMed research international 2015, 2015
1042015
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
1032002
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
1021995
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
1002015
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
982018
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
912010
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
852001
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
792000
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
772002
Role of honey in advanced wound care
H Scepankova, P Combarros-Fuertes, JM Fresno, ME Tornadijo, MS Dias, ...
Molecules 26 (16), 4784, 2021
682021
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
642004
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
632014
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
I Diezhandino, D Fernández, N Sacristán, P Combarros-Fuertes, B Prieto, ...
LWT-Food Science and Technology 65, 1118-1125, 2016
622016
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
621993
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