المؤلفون: J.M. Poveda

المصدر: Food Control. 96:227-233

مصطلحات موضوعية: chemistry.chemical_classification, business.industry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, Tyramine, Free amino, 040401 food science, 01 natural sciences, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Biogenic amine, Putrescine, Brewing, Ammonium, Food science, Multivariate statistical, business, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::25bc722dbf0aaa5e65fe4b4dc5437571
https://doi.org/10.1016/j.foodcont.2018.09.012

المؤلفون: Felipe Nael Seixas, Edson Antônio Rios, André Luiz Martinez de Oliveira, J.M. Poveda, Vanerli Beloti

المصدر: Journal of the Science of Food and Agriculture. 98:3899-3906

مصطلحات موضوعية: 0301 basic medicine, Bovine milk, Nutrition and Dietetics, biology, 030106 microbiology, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, Antimicrobial, 040201 dairy & animal science, 03 medical and health sciences, Starter, Leuconostoc mesenteroides, Leuconostoc, Fermentation, Food science, Agronomy and Crop Science, Pathogen, Bacteria, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::16b32676f2fdae2f4684cac07d8576fc
https://doi.org/10.1002/jsfa.8907

المؤلفون: Susana Seseña, Patricia Ruiz, María Llanos Palop, J.M. Poveda

المصدر: LWT - Food Science and Technology. 85:129-136

مصطلحات موضوعية: 0301 basic medicine, 030106 microbiology, Population, Biology, Microbiology, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Food science, education, education.field_of_study, business.industry, Lactobacillus brevis, food and beverages, 04 agricultural and veterinary sciences, MRS agar, biology.organism_classification, 040401 food science, Lactic acid, chemistry, Leuconostoc mesenteroides, Brewing, business, Bacteria, Food Science, Enterococcus faecium

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::a6c90c0f3553b06055e4e09e1947c247
https://doi.org/10.1016/j.lwt.2017.07.003

المؤلفون: María Llanos Palop, Inés María Ramos, J.M. Poveda, Sara Rodríguez-Sánchez, Susana Seseña

المصدر: LWT. 143:111102

مصطلحات موضوعية: 0106 biological sciences, Tryptophan, Virulence, 04 agricultural and veterinary sciences, Ornithine, Biology, Antimicrobial, biology.organism_classification, 040401 food science, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Antibiotic resistance, chemistry, 010608 biotechnology, Lactobacillus, Fermentation, Food science, Coagulase, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::98c746acd5109d2d69e51be1bc250f54
https://doi.org/10.1016/j.lwt.2021.111102

المؤلفون: G.M. Molina, Sergio Gómez-Alonso, J.M. Poveda

المصدر: Journal of Food Composition and Analysis. 51:85-92

مصطلحات موضوعية: chemistry.chemical_classification, 0402 animal and dairy science, food and beverages, 04 agricultural and veterinary sciences, Tyramine, 040401 food science, 040201 dairy & animal science, Amino acid, Glutamine, chemistry.chemical_compound, 0404 agricultural biotechnology, chemistry, Valine, Biogenic amine, Dry matter, Proline, Food science, Leucine, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0b42f40ad48bd9343ed89c62d43a184a
https://doi.org/10.1016/j.jfca.2016.06.012

المؤلفون: José Perea, L. Jiménez, María Llanos Palop, J.M. Poveda, R. Arias

المصدر: Animals : an Open Access Journal from MDPI
Animals, Vol 10, Iss 1622, p 1622 (2020)
Animals
Volume 10
Issue 9

مصطلحات موضوعية: Veterinary medicine, antibiotic resistance, medicine.drug_class, ewe’s milk, Antibiotics, Biology, medicine.disease_cause, Article, Milking, Antibiotic resistance, biogenic amine, lcsh:Zoology, medicine, Bulk tank, lcsh:QL1-991, staphylococci, lcsh:Veterinary medicine, General Veterinary, business.industry, food and beverages, Raw milk, Antimicrobial, lcsh:SF600-1100, farming practices, Animal Science and Zoology, Livestock, business, Staphylococcus

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9329d623b9d2ce2fd62458c48f77f3b
https://doi.org/10.3390/ani10091622

المؤلفون: Lourdes Cabezas, J.M. Poveda, Rosa Chicón

المصدر: International Dairy Journal. 47:94-101

مصطلحات موضوعية: chemistry.chemical_classification, Lactobacillus paracasei, biology, medicine.diagnostic_test, Proteolysis, Flavour, Lactococcus lactis, technology, industry, and agriculture, food and beverages, Raw milk, equipment and supplies, biology.organism_classification, Applied Microbiology and Biotechnology, Starter, chemistry, Biogenic amine, medicine, bacteria, Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6c8d528756d41011db50161c62a60152
https://doi.org/10.1016/j.idairyj.2015.03.004

المؤلفون: Rosa Chicón, Susana Seseña, Lucía Castro, Pedro Nieto-Arribas, Lourdes Cabezas, J.M. Poveda, Llanos Palop

المصدر: European Food Research and Technology. 238:485-494

مصطلحات موضوعية: biology, Lactobacillus paracasei, Lactococcus, Acetoin, Lactococcus lactis, food and beverages, General Chemistry, Raw milk, biology.organism_classification, Biochemistry, Industrial and Manufacturing Engineering, Lactic acid, chemistry.chemical_compound, Starter, chemistry, bacteria, Food science, Aroma, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::20a604b956c470db80b5de4ad6216d7f
https://doi.org/10.1007/s00217-013-2127-2

المؤلفون: Susana Seseña, Lourdes Cabezas, J.M. Poveda, Ll. Palop, Pedro Nieto-Arribas

المصدر: Food Control. 20:1092-1098

مصطلحات موضوعية: Starter, biology, Lactobacillus paracasei, Lactobacillus, food and beverages, Acidifying Activity, Food science, biology.organism_classification, Lactobacillus plantarum, Food Science, Biotechnology, Microbiology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::98b0c61ee8bb3c03eda3cb59d8e85428
https://doi.org/10.1016/j.foodcont.2009.03.001

المؤلفون: Susana Seseña, Lourdes Cabezas, Ll. Palop, Pedro Nieto-Arribas, J.M. Poveda

المصدر: Journal of Applied Microbiology. 107:1505-1517

مصطلحات موضوعية: DNA, Bacterial, Genotype, Cheese ripening, Diacetyl, Biology, Aminopeptidases, Applied Microbiology and Biotechnology, Microbiology, chemistry.chemical_compound, Starter, Cheese, Animals, Cheesemaking, Food science, Lactococcus lactis, food and beverages, General Medicine, biology.organism_classification, Streptococcaceae, Bacterial Typing Techniques, Random Amplified Polymorphic DNA Technique, Phenotype, chemistry, Autolysis, Bacteria, Peptide Hydrolases, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34220d762c8dd08c4ac938e98f49c14a
https://doi.org/10.1111/j.1365-2672.2009.04334.x

المؤلفون: Susana Seseña, Lourdes Cabezas, Ma.LL. Palop, J.M. Poveda, Isabel Sánchez

المساهمون: Junta de Comunidades de Castilla-La Mancha, CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: Ripening, Food science, Biology, Food Science, Biotechnology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbbac21ae7fcfc4172e3804f2d79948d
https://doi.org/10.1016/j.foodcont.2005.07.010

المؤلفون: Cristina Ballesteros, M.A. González-Viñas, Lourdes Cabezas, J.M. Poveda

المصدر: Food Control. 17:249-255

مصطلحات موضوعية: Salt content, Lactococcus lactis, Total nitrogen, Ripening, Food science, Raw milk, Biology, biology.organism_classification, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::0f551e31da223b8bfffda3dfb2bcd7fd
https://doi.org/10.1016/j.foodcont.2004.10.008

المؤلفون: Lourdes Cabezas, J.M. Poveda

المصدر: Food Chemistry. 95:307-311

مصطلحات موضوعية: Taste, Spanish goat, biology, Chemistry, Flavour, biology.animal_breed, food and beverages, Myristic acid, Ripening, General Medicine, Sensory analysis, Analytical Chemistry, chemistry.chemical_compound, Brining, Lipolysis, lipids (amino acids, peptides, and proteins), Food science, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::05e520683be15369a3504c0559da5462
https://doi.org/10.1016/j.foodchem.2004.12.045

المؤلفون: J.M. Poveda, Paul L.H. McSweeney, Lourdes Cabezas, Sinéad Geary

المصدر: Journal of Dairy Research. 73:87-90

مصطلحات موضوعية: Proteolysis, Peptide, Fraction (chemistry), Cheese ripening, chemistry.chemical_compound, food, Cheese, medicine, Animals, Soluble extract, Food science, food.cheese, Chromatography, High Pressure Liquid, chemistry.chemical_classification, Sheep, Ethanol, medicine.diagnostic_test, Chemistry, food and beverages, General Medicine, Hydrogen-Ion Concentration, Milk Proteins, Feta cheese, Amino acid, Solubility, Biochemistry, Female, Animal Science and Zoology, Peptides, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d89a2d98d5e53d3bc993eaa5f10a5ae5
https://doi.org/10.1017/s0022029905001500

المؤلفون: Isabel Sánchez, Susana Seseña, Llanos Palop, J.M. Poveda, Lourdes Cabezas

المساهمون: Universidad de Castilla La Mancha, Junta de Comunidades de Castilla-La Mancha

المصدر: International Journal of Food Microbiology. 102:355-362

مصطلحات موضوعية: DNA, Bacterial, Genotype, Lactobacillus paracasei, biology.animal_breed, Microbiology, chemistry.chemical_compound, Cheese, Lactobacillus, Animals, Cluster Analysis, Food science, Phylogeny, Spanish goat, Genetic diversity, biology, Goats, Genetic Variation, food and beverages, General Medicine, Lactobacillaceae, biology.organism_classification, Bacterial Typing Techniques, Random Amplified Polymorphic DNA Technique, Lactic acid, Phenotype, chemistry, Food Microbiology, Female, Bacteria, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8bf8fddb18c6c452dc1d492b4b3b8a7
https://doi.org/10.1016/j.ijfoodmicro.2004.11.041

المؤلفون: Paul L.H. McSweeney, J.M. Poveda, Lourdes Cabezas

المصدر: Food Chemistry. 84:213-218

مصطلحات موضوعية: chemistry.chemical_classification, biology, medicine.diagnostic_test, Proteolysis, technology, industry, and agriculture, food and beverages, Cheese ripening, Ripening, General Medicine, biology.organism_classification, Free amino, Analytical Chemistry, Amino acid, Starter, chemistry, medicine, Food science, Lactobacillus plantarum, Flavor, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::20b7926590a2f71afde84a5e03001a34
https://doi.org/10.1016/s0308-8146(03)00204-8

المؤلفون: Lourdes Cabezas, A. Garcı́a, J.M. Poveda, Pedro J. Martín-Álvarez

المصدر: Food Chemistry. 84:29-33

مصطلحات موضوعية: Water activity, Partial least squares regression, Dry matter, Cheese ripening, Ripening, General Medicine, Food science, Regression, Analysis method, Food Science, Analytical Chemistry, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::33d1cd54376884039f3dfc04ba9bb236
https://doi.org/10.1016/s0308-8146(03)00163-8

المؤلفون: Paul L.H. McSweeney, Maria J Sousa, J.M. Poveda, Lourdes Cabezas

المصدر: International Dairy Journal. 13:169-178

مصطلحات موضوعية: Fermentation starter, biology, Chemistry, Lactococcus lactis, technology, industry, and agriculture, food and beverages, Pasteurization, Lactobacillaceae, Raw milk, biology.organism_classification, Applied Microbiology and Biotechnology, law.invention, Starter, law, Leuconostoc mesenteroides, bacteria, Food science, Lactobacillus plantarum, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::9d9a0820797b6be2eedb125263aa684d
https://doi.org/10.1016/s0958-6946(02)00150-4

المؤلفون: J.M. Poveda, M.A. González-Viñas, Lourdes Cabezas, Antonia García Ruiz

المصدر: Scopus-Elsevier

مصطلحات موضوعية: Chemistry, Cheese ripening, Ripening, Food science, Sensory analysis, Sensory Systems, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa2ef09a4cfd4f57eab8ba58ea824e66
https://doi.org/10.1111/j.1745-459x.2001.tb00307.x

المؤلفون: M.A. González Viñas, Lourdes Cabezas, J.M. Poveda

المصدر: Scopus-Elsevier

مصطلحات موضوعية: Total nitrogen, Food science, Safety, Risk, Reliability and Quality, Sensory analysis, Food Science, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d3c9ff42f4216a4348a44b77a50ab7b
https://doi.org/10.1111/j.1745-4557.2001.tb00598.x