Antonio Pino

Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk

Elena Galán, F. Prados, Antonio Pino et al. · International Dairy Journal · 2007 · 89 citations

Nutrition, Calf Rennet, Animal Science +8

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

Antonio Pino, Francisco Prados, Elena Galán et al. · Food Research International · 2008 · 68 citations

Caprine, Biomanufacturing, Calf Rennet +7

Effect of a powdered vegetable coagulant from cardoon <i>Cynara cardunculus</i> in the accelerated ripening of Manchego cheese

Francisco Prados, Antonio Pino, J. Fernández‐Salguero · International Journal of Food Science & Technology · 2007 · 36 citations

Food Chemistry, Nutrition, Calf Rennet +15

Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant

Adela Abellán, José María Cayuela, Antonio Pino et al. · Journal of the Science of Food and Agriculture · 2011 · 25 citations

Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet

Francisco Prados, Antonio Pino, F. Rincón et al. · Food Chemistry · 2005 · 18 citations

Ripened Manchego-type Cheese, Shelf Life, Powdered Vegetable Coagulant +6