Publicacións nas que colabora con Eduardo Ferrandini Banchero (19)

2017

  1. Consumer acceptance of milk from goats fed a diet supplemented with aromatic plants

    International Journal of Dairy Technology, Vol. 70, Núm. 1, pp. 146-150

2016

  1. Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant (Cynara scolymus)

    International Journal of Dairy Technology, Vol. 69, Núm. 1, pp. 96-102

2014

  1. Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus)

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 3, pp. 552-559

2013

  1. Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties

    Journal of Dairy Research, Vol. 80, Núm. 4, pp. 448-456

  2. Effect of feeding goats with rosemary (Rosmarinus officinalis spp.) by-product on milk and cheese properties

    Small Ruminant Research, Vol. 112, Núm. 1-3, pp. 147-153

  3. Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

    International Journal of Dairy Technology, Vol. 66, Núm. 3, pp. 366-372

2012

  1. Influence of feeding goats with thyme and rosemary extracts on the physicochemical and sensory quality of cheese and pasteurized milk

    Goats: Habitat, Breeding and Management (Nova Science Publishers, Inc.), pp. 125-136

  2. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

    Journal of Dairy Science, Vol. 95, Núm. 6, pp. 2788-2796

  3. Physicochemical study of Murcia al Vino cheese

    Small Ruminant Research, Vol. 106, Núm. 2-3, pp. 154-159

  4. Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions

    Journal of Dairy Science, Vol. 95, Núm. 11, pp. 6320-6331

2011

  1. Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd

    Journal of Dairy Science, Vol. 94, Núm. 3, pp. 1091-1097

  2. Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese

    Food Chemistry, Vol. 124, Núm. 2, pp. 583-588

2009

  1. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

    Food Chemistry, Vol. 114, Núm. 1, pp. 237-245

2008

  1. Technological characterization of experimental natural rennets pastes

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 14, Núm. 5, pp. 63-70

2007

  1. Cuajos en pasta naturales en la industria quesera

    ILE: Industrias lácteas españolas, Núm. 345, pp. 27-32

  2. Utilización de peróxido de hidrogeno en la higiene de instalaciones y equipos de tratamiento de vegetales frescos

    V Congreso Iberoamericano de Tecnología postcosecha y Agroexportaciones. Tecnología, calidad y seguridad hortofrutícola: Universidad Politécnica de Cartagena. 29 de mayo a 1 de junio, 2007

2006

  1. Effects of goat milk or milk replacer diet on meat quality and fat composition of suckling goat kids

    Meat Science, Vol. 72, Núm. 2, pp. 216-221

2005

  1. Optical sensor technology for measuring whey fat concentration in cheese making

    Journal of Food Engineering, Vol. 71, Núm. 4, pp. 354-360

  2. Preliminary evaluation of an optical method for modeling the dilution of fat globules in whey during syneresis of cheese curd

    Applied Engineering in Agriculture, Vol. 21, Núm. 2, pp. 265-268