Publications by the researcher in collaboration with José Laencina Sánchez (46)

2013

  1. Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis

    International Journal of Dairy Technology, Vol. 66, Núm. 3, pp. 382-389

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

  3. Influence of canola-olive oils, rice bran and walnut on functionality and emulsion stability of frankfurters

    LWT, Vol. 44, Núm. 6, pp. 1435-1442

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

2005

  1. Bienestar animal y calidad de la canal porcina según el sistema de aturdimiento

    Anales de veterinaria de Murcia, Núm. 21, pp. 77-88

  2. Optical monitoring of milk coagulation and inline cutting time prediction in Murcian al Vino cheese

    Applied Engineering in Agriculture, Vol. 21, Núm. 3, pp. 465-471

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

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

  4. 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

2004

  1. Characterization of juice in fruits of different Chaenomeles species

    LWT, Vol. 37, Núm. 3, pp. 301-307

  2. Fresh and eating pork quality from entire versus castrate heavy males

    Food Quality and Preference, Vol. 15, Núm. 3, pp. 293-300

  3. Oxidación del colesterol en carne y derivados: factores que determinan su formación

    Anales de veterinaria de Murcia, Núm. 20, pp. 21-34

2003

  1. Determinación on-line del tiempo de coagulación en leche de cabra mediante dispersión de radiación nir

    Anales de veterinaria de Murcia, Núm. 19, pp. 23-36

  2. Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor

    Journal of Dairy Research, Vol. 70, Núm. 2, pp. 205-215

  3. Isolation and characterisation of resistant-to-fermentation carbohydrate polymers from cultures of Rhizopus nigricans grown on agrofood waste materials

    Biotechnology Letters, Vol. 25, Núm. 22, pp. 1875-1880

  4. Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light

    Journal of Dairy Research, Vol. 70, Núm. 3, pp. 335-348

2002

  1. Effect of calcium and enzyme in cutting time prediction of coagulating goats' milk using a light scattering sensor

    International Dairy Journal, Vol. 12, Núm. 12, pp. 1019-1023

2001

  1. Changes in high and low molecular weight carbohydrates during Rhizopus nigricans cultivation on lemon peel

    Carbohydrate Polymers, Vol. 45, Núm. 2, pp. 169-174