Pedro Nieto-Arribas

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda et al. · Food Microbiology · 2009 · 92 citations

Biomanufacturing, Technological Characterization, Leuconostoc Isolates +8

Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda et al. · Food Microbiology · 2010 · 83 citations

Microbial Contamination, Safety Aspects, Food Microbiology +8

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Pedro Nieto-Arribas, Justa María Poveda, Susana Seseña et al. · Food Control · 2009 · 73 citations

Adjunct Starter Cultures, Biomanufacturing, Technological Characterization +10

Genotypic and technological characterization of<i>Lactococcus lactis</i>isolates involved in processing of artisanal Manchego cheese

Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda et al. · Journal of Applied Microbiology · 2009 · 48 citations

Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters

Justa María Poveda, Pedro Nieto-Arribas, Susana Seseña et al. · European Food Research and Technology · 2013 · 20 citations

Food Spoilage, Volatile Composition, Industrial Manchego Cheese +7