José I. Méndez-Romero

Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances produced by Lactobacillus spp. isolated from artisanal Mexican cheese

Priscilia Y. Heredia‐Castro, José I. Méndez-Romero, Adrián Hernández‐Mendoza et al. · Journal of Dairy Science · 2015 · 95 citations · Full text

Agriculture, Food Science, Microbiology +17

Volatile and sensory evaluation of Mexican Fresco cheese as affected by specific wild Lactococcus lactis strains

Ricardo Reyes‐Díaz, Aarón F. González‐Córdova, María del Carmen Estrada‐Montoya et al. · Journal of Dairy Science · 2019 · 37 citations · Full text

Agriculture, Food Science, Microbiology +16

Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality

Paúl F. Cuevas-González, Priscilia Y. Heredia‐Castro, José I. Méndez-Romero et al. · Journal of the Science of Food and Agriculture · 2017 · 22 citations

Agriculture, Dairy Science, Food Science +17

Artisanal Fresco cheese from Sonora: Physicochemical composition, microbial quality, and bacterial characterization by high‐throughput sequencing

José I. Méndez-Romero, Ricardo Reyes‐Díaz, Lourdes Santiago‐López et al. · International Journal of Dairy Technology · 2021 · 20 citations

Agriculture, Food Science, Microbiology +17

Tejuino, a Traditional Fermented Beverage: Composition, Safety Quality, and Microbial Identification

Ángel Eduardo Rubio-Castillo, José I. Méndez-Romero, Ricardo Reyes‐Díaz et al. · Foods · 2021 · 14 citations · Full text

Agriculture, Food Science, Microbiology +17