Publications by the researcher in collaboration with Víctor García Alcaraz (17)

2017

  1. A preliminary study of the use of a Raman laser sensor to monitor coagulation and syneresis for the online control of cheesemaking

    International Journal of Dairy Technology, Vol. 70, Núm. 4, pp. 607-609

  2. 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

2015

  1. A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation

    Dairy Science and Technology, Vol. 95, Núm. 2, pp. 197-208

  2. Estudio del empleo de coagulantes vegetales en la elaboración de quesos de cabra

    Estudio del empleo de coagulantes vegetales en la elaboración de quesos de cabra

2014

  1. Cheese microstructure analysis at different stages of cheese production: A review

    Advances in Image Analysis Research (Nova Science Publishers, Inc.), pp. 319-327

  2. 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

  3. Improvements in goat milk quality: A review

    Small Ruminant Research, Vol. 121, Núm. 1, pp. 51-57

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

  4. 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

2012

  1. Application of a Large Field-of-View sensor during coagulation and syneresis in fresh goat cheese manufacture

    International Journal of Dairy Technology, Vol. 65, Núm. 1, pp. 51-56

  2. Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese

    Dairy Science and Technology, Vol. 92, Núm. 6, pp. 691-707

  3. 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

  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. Empleo de coagulantes vegetales en leche de cabra murciano-granadina

    Anales de veterinaria de Murcia, Núm. 27, pp. 73-84