Noelia Sacristán

Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity

Leticia González, H. Sandoval, Noelia Sacristán et al. · Food Control · 2006 · 119 citations

Food Fermentation, Food Spoilage, Microbial Contamination +8

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

Ángel Alegría, Pablo Álvarez‐Martín, Noelia Sacristán et al. · International Journal of Food Microbiology · 2009 · 118 citations · Full text

Food Fermentation, Food Spoilage, Starter-free Cheese +6

Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese

Leticia González, Noelia Sacristán, Ricardo León Sánchez Arenas et al. · Food Microbiology · 2010 · 76 citations

Enzymatic Activity, Lactic Acid Bacteria, Bacteriology +7

Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

Isabel Diezhandino, Domingo Fernández, Noelia Sacristán et al. · LWT · 2015 · 50 citations

Food Structure, Valdeón Cheese, Sensory Characteristics +1

Technological characterization of Geotrichum candidum strains isolated from a traditional Spanish goats’ milk cheese

Noelia Sacristán, Leticia González, J.M. Castro et al. · Food Microbiology · 2011 · 34 citations

Caprine, Biomanufacturing, Technological Characterization +10