| Phage Therapy as an Approach to Prevent Vibrio anguillarum Infections in Fish Larvae Production YJ Silva, L Costa, C Pereira, C Mateus, Â Cunha, R Calado, NCM Gomes, ... PloS one 9 (12), e114197, 2014 | 154 | 2014 |
| Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products B Alfaro, I Hernández, Y Le Marc, C Pin Food control 29 (2), 429-437, 2013 | 73 | 2013 |
| Uses of Rhizopus oryzae in the kitchen I Cantabrana, R Perise, I Hernández International Journal of Gastronomy and Food Science 2 (2), 103-111, 2015 | 69 | 2015 |
| Lipolysis, proteolysis and sensory properties of ewe’s raw milk cheese (Idiazabal) made with lipase addition I Hernández, LJR Barrón, M Virto, FJ Pérez-Elortondo, C Flanagan, ... Food Chemistry 116 (1), 158-166, 2009 | 58 | 2009 |
| Expression of Plant Flavor Genes in Lactococcus lactis I Hernández, D Molenaar, J Beekwilder, H Bouwmeester, ... Applied and Environmental Microbiology 73 (5), 1544-1552, 2007 | 58 | 2007 |
| Coagulating and lipolytic activities of artisanal lamb rennet pastes M BUSTAMANTE, F CHÁVARRI, A SANTISTEBAN, G CEBALLOS, ... Journal of Dairy Research 67 (3), 393-402, 2000 | 57 | 2000 |
| Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods B Alfaro, I Hernandez International journal of food microbiology 167 (2), 117-123, 2013 | 47 | 2013 |
| Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese I Hernández, M de Renobales, M Virto, FJ Pérez-Elortondo, LJR Barron, ... Enzyme and Microbial Technology 36 (7), 870-879, 2005 | 47 | 2005 |
| Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures B Alfaro, I Hernández, L Baliño‐Zuazo, A Barranco Journal of the Science of Food and Agriculture 93 (9), 2179-2187, 2013 | 43 | 2013 |
| Solid state fermentation of Brewer’s spent grain using Rhizopus sp. to enhance nutritional value J Ibarruri, M Cebrián, I Hernández Waste and Biomass Valorization, 2019 | 36 | 2019 |
| Antibiotics in dairy production: where is the problem? M Virto, G Santamarina-García, G Amores, I Hernández Dairy 3 (3), 541-564, 2022 | 35 | 2022 |
| Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production J Ibarruri, M Cebrián, I Hernández Journal of Environmental Management 281, 111901, 2021 | 34 | 2021 |
| Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products J Ibarruri, I Hernández Waste and Biomass Valorization 9, 2107-2115, 2018 | 29 | 2018 |
| Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition LJR Barron, I Hernández, A Bilbao, CE Flanagan, AI Nájera, M Virto, ... Journal of dairy research 71 (3), 372-379, 2004 | 25 | 2004 |
| Determination of lipase activity in cheese using trivalerin as substrate I Svensson, I Hernandez, M Virto, M de Renobales International dairy journal 16 (5), 423-430, 2006 | 24 | 2006 |
| Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp. J Ibarruri, I Hernández Bioprocess and biosystems engineering 42, 1285-1300, 2019 | 21 | 2019 |
| Novel Vibrio spp. Strains Producing Omega-3 Fatty Acids Isolated from Coastal Seawater M Estupiñán, I Hernández, E Saitua, ME Bilbao, I Mendibil, J Ferrer, ... Marine Drugs 18 (2), 99, 2020 | 20 | 2020 |
| Bacteriophages against Serratia as fish spoilage control technology I Hernández Frontiers in microbiology 8, 216863, 2017 | 20 | 2017 |
| Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese G Santamarina-García, G Amores, I Hernández, L Morán, LJR Barrón, ... Current Research in Food Science 6, 100425, 2023 | 12 | 2023 |
| Development of a no added sugar kombucha beverage based on germinated corn ÁR Francisco, H Igor International Journal of Gastronomy and Food Science 24, 100355, 2021 | 12 | 2021 |
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