Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese) von Diezhandino, I., Fernández, D., González, L., McSweeney, P.L.H., Fresno, J.M.

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Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening von Renes, E., Diezhandino, I., Fernández, D., Ferrazza, R.E., Tornadijo, M.E., Fresno, J.M.

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Factors influencing variation of fatty acid content in ovine milk von De La Fuente, L.F., Barbosa, E., Carriedo, J.A., Gonzalo, C., Arenas, R., Fresno, J.M., San Primitivo, F.

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Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese) von Herreros, M.A., Sandoval, H., González, L., Castro, J.M., Fresno, J.M., Tornadijo, M.E.

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Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains von Renes, E., Ladero, V., Tornadijo, M.E., Fresno, J.M.

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Effect of high hydrostatic pressure processing on the rennet coagulation kinetics and physicochemical properties of sheep milk rennet-induced gels von Muñoz, M., Fernández, D., Fresno, J.M., Delgado, D.

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Molecular study of Geotrichum strains isolated from Armada cheese von Sacristán, N., Mayo, B., Fernández, E., Fresno, J.M., Tornadijo, M.E., Castro, J.M.

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Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese) von Herreros, M.A, Fresno, J.M, González Prieto, M.J, Tornadijo, M.E

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Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety von Mylona, A.E., Del Fresno, J.M., Palomero, F., Loira, I., Bañuelos, M.A., Morata, A., Calderón, F., Benito, S., Suárez-Lepe, J.A.

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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese von Renes, E., Fernández, D., Abarquero, D., Ladero, V., Álvarez, M.A., Tornadijo, M.E., Fresno, J.M.

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Biocheese: A Food Probiotic Carrier von Sandoval, H., Fresno, J. M., Tornadijo, M. E., Castro, J. M.

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Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat von Renes, E., Gómez-Cortés, P., de la Fuente, M.A., Fernández, D., Tornadijo, M.E., Fresno, J.M.

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CLA-producing adjunct cultures improve the nutritional value of sheep cheese fat von Renes, E., Gómez-Cortés, P., de la Fuente, M.A., Linares, D.M., Tornadijo, M.E., Fresno, J.M.

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Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study von Herreros, M.A., Arenas, R., Sandoval, M.H., Castro, J.M., Fresno, J.M., Tornadijo, M.E.

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Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese von Tornadijo, M.E., Garcı́a, M.C., Fresno, J.M., Carballo, J.

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Changes in the microbial flora of Zamorano cheese (P.D.O.) by accelerated ripening process von Ferrazza, R.E., Fresno, J.M., Ribeiro, J.I., Tornadijo, M.E., Furtado, M.Mansur

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Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity von González, L., Sandoval, H., Sacristán, N., Castro, J.M., Fresno, J.M., Tornadijo, M.E.

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In vitro percutaneous absorption of all- trans retinoic acid applied in free form or encapsulated in stratum corneum lipid liposomes von Fresno Contreras, M.J., Jiménez Soriano, M.M., Ramírez Diéguez, A.

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Study of the biochemical changes during ripening of Ahumado de Áliva cheese: a Spanish traditional variety von Franco, I, Prieto, B, Urdiales, R, Fresno, J.M, Carballo, J

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Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain) von Renes, E., Prieto, B., López, M., Fresno, J. M., González‐Raurich, M., Tornadijo, M. E., Prieto, M., Álvarez‐Ordóñez, A.

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