Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods von Linares, Daniel M, Gómez, Carolina, Renes, Erica, Fresno, José M, Tornadijo, María E, Ross, R P, Stanton, Catherine

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Bioactive Components and Antioxidant and Antibacterial Activities of Different Varieties of Honey: A Screening Prior to Clinical Application von Combarros-Fuertes, Patricia, Estevinho, Leticia M, Dias, Luis G, Castro, José M, Tomás-Barberán, Francisco A, Tornadijo, M. Eugenia, Fresno-Baro, José M

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Honey: Another Alternative in the Fight against Antibiotic-Resistant Bacteria? von Combarros-Fuertes, Patricia, Fresno, José M., Estevinho, Maria Manuela, Sousa-Pimenta, Mário, Tornadijo, M. Eugenia, Estevinho, Leticia M.

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Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening von Arenas, Ricardo, González, Leticia, Sacristán, Noelia, Tornadijo, María E, Fresno, José M

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Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese von González, Leticia, Sacristán, Noelia, Arenas, Ricardo, Fresno, José M., Eugenia Tornadijo, M.

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Antibacterial Action Mechanisms of Honey: Physiological Effects of Avocado, Chestnut, and Polyfloral Honey upon Staphylococcus aureus and Escherichia coli von Combarros-Fuertes, Patricia, M Estevinho, Leticia, Teixeira-Santos, Rita, G Rodrigues, Acácio, Pina-Vaz, Cidália, Fresno, Jose M, Tornadijo, M Eugenia

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Evaluation of Physiological Effects Induced by Manuka Honey Upon Staphylococcus aureus and Escherichia coli von Combarros-Fuertes, Patricia, Estevinho, Leticia M, Teixeira-Santos, Rita, Rodrigues, Acácio G, Pina-Vaz, Cidália, Fresno, Jose M, Tornadijo, M Eugenia

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Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese von Sacristán, Noelia, González, Leticia, Castro, José Ma, Fresno, José Ma, Tornadijo, Ma Eugenia

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Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening von Cichoscki, Alexandre J., Valduga, Eunice, Valduga, Alice T., Tornadijo, Marı́a E., Fresno, José M.

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Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety von Gorostiza, Amparo, Cichoscki, Alexandre J., Valduga, Alice T., Valduga, Eunice, Bernardo, Ana, Fresno, José M.

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Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese von Prieto, Bernardo, Franco, Inmaculada, Fresno, José M., Prieto, Josefa González, Bernardo, Ana, Carballo, Javier

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Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process von Prieto, Bernardo, Franco, Inmaculada, Fresno, José M, Bernardo, Ana, Carballo, Javier

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Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese von Tornadijo, M.E. (Universidad de Leon, Leon, Spain.), Fresno, J.M, Carballo, J, Sarmiento, R.M

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Proteolytic and lipolytic changes during the ripening of a Spanish craft goat cheese (Armada variety) von Fresno, José M, Tornadijo, María E, Carballo, Javier, Bernardo, Ana, González-Prieto, Josefa

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Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements von Fresno, José M, Prieto, Bernardo, Urdiales, Rosa, Sarmiento, Roberto Martin, Carballo, Javier

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Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese von Tornadijo, M.Eugenia, Fresno, José M, Sarmiento, Roberto Martı́n, Carballo, Javier

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Study of the yeasts during the ripening process of Armada cheeses from raw goat's milk von TORNADIJO, M. E, FRESNO, J. M, MARTIN SARMIENTO, R, CARBALLO, J

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Penicillium species during the manufacturing and ripening of Armada raw goat's milk cheese : identification, characteristics and in vitro potential toxins production von TORNADIJO, M. E, FRESNO, J. M, MARTIN SARMIENTO, R, CARBALLO, J

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Role of Honey in Advanced Wound Care von Scepankova, Hana, Combarros-Fuertes, Patricia, Fresno, José María, Tornadijo, María Eugenia, Dias, Miguel Sousa, Pinto, Carlos A, Saraiva, Jorge A, Estevinho, Letícia M

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Mitochondrial ROS Production Protects the Intestine from Inflammation through Functional M2 Macrophage Polarization von Formentini, Laura, Santacatterina, Fulvio, Núñez de Arenas, Cristina, Stamatakis, Konstantinos, López-Martínez, David, Logan, Angela, Fresno, Manuel, Smits, Ron, Murphy, Michael P., Cuezva, José M.

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