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Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods.Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk.Limiting factors in Escherichia coli fed-batch production of recombinant proteins.The microbiota of eight species of dehydrated edible seaweeds from North West Spain.Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds.Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein.Protein production by Escherichia coli wild-type and DeltaptsG mutant strains with IPTG induction at the onset.Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.Kinetics and consequences of binding of nona- and dodecapeptides to the oligopeptide binding protein (OppA) of Lactococcus lactisCheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profileEffect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheeseProteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different timesInfluence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured hamInfluence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storageCorrigendum to "Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage" [Meat Science volume (2016) 101-108]Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starterMicrobiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storageContribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses
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description
researcher ORCID ID = 0000-0001-6988-5618
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Antonia Picon
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Antonia Picon
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7003521407
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P31
P496
0000-0001-6988-5618