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Antonio Trujillo-Mesa

Research Profile

Objects

Cheese

Living Beings

Procedures

Microbial Colony Count

Anatomy

Milk

Chemicals & Drugs

Activities & Behaviors

Food Handling

Physiology

Fermentation

Concepts & Ideas

Phenomena

Food Microbiology

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Publications

TOP 3
Sonia Novella-Rodríguez; M Teresa Veciana-Nogués; Artur X Roig-Sagués; Antonio J Trujillo-Mesa; M Carmen Vidal-Carou
Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
Sonia Novella-Rodríguez; M Teresa Veciana-Nogués; Artur X Roig-Sagués; Antonio J Trujillo-Mesa; M Carmen Vidal-Carou
Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
Sonia Novella-Rodríguez; M Teresa Veciana-Nogués; Artur X Roig-Sagués; Antonio J Trujillo-Mesa; M Carmen Vidal-Carou
Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.

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All Publications

2004: Sonia Novella-Rodríguez; M Teresa Veciana-Nogués; Artur X Roig-Sagués; Antonio J Trujillo-Mesa; M Carmen Vidal-Carou
Evaluation of biogenic amines and microbial counts throughout the ripening of goat cheeses from pasteurized and raw milk.
The Journal of dairy research 2004;71(2):245-52.
2004: Sonia Novella-Rodríguez; M Teresa Veciana-Nogués; Artur X Roig-Sagués; Antonio J Trujillo-Mesa; M Carmen Vidal-Carou
Comparison of biogenic amine profile in cheeses manufactured from fresh and stored (4 degrees C, 48 hours) raw goat's milk.
Journal of food protection 2004;67(1):110-6.
2002: Sonia Novella-Rodríguez; M Teresa Veciana-Nogués; Artur X Roig-Sagués; Antonio J Trujillo-Mesa; M Carmen Vidal-Carou
Influence of starter and nonstarter on the formation of biogenic amine in goat cheese during ripening.
Journal of dairy science 2002;85(10):2471-8.

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