Teresa María López-Díaz

Bioactive properties of honey with propolis

Sandra M. Osés, Ana Pascual‐Maté, Miguel A. Fernández‐Muiño et al. · Food Chemistry · 2015 · 181 citations

Food Chemistry, Phytochemical, Bioactive Properties +1

Production of patulin and cytochalasin E by Aspergillus clavatus during malting of barley and wheat

Teresa María López-Díaz, B. Flannigan · International Journal of Food Microbiology · 1997 · 79 citations

Aspergillus Clavatus, Biosynthesis, Engineering +6

Mycotoxins in two Spanish cheese varieties

Teresa María López-Díaz, C. Román-Blanco, M. Trinidad García-Arias et al. · International Journal of Food Microbiology · 1996 · 61 citations

Spanish Cheese Varieties, Mycotoxin Formation, Mycotoxins +2

Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates

Ana Belén Flórez, Pablo Álvarez‐Martín, Teresa María López-Díaz et al. · International Dairy Journal · 2006 · 56 citations

Geotrichum Candidum Isolates, Filamentous Fungi, Fungal Evolution +4

Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria

Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez‐Martín et al. · European Food Research and Technology · 2006 · 56 citations

Food Fermentation, Lactic Acid Bacteria, Bacteriology +7