José González‐Crespo

Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P.D.O. Torta del Casar during ripening

Francisco Delgado, José González‐Crespo, Ramón Cava et al. · Food Chemistry · 2009 · 194 citations

Food Analysis, Volatile Profile, Food Processing +3

Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME–GC–MS

Francisco Delgado, José González‐Crespo, Ramón Cava et al. · Food Chemistry · 2011 · 147 citations

Caprine, Animal Nutrition, Animal Science +5

Proteolysis, texture and colour of a raw goat milk cheese throughout the maturation

Francisco José Delgado, José González‐Crespo, Ramón Cava et al. · European Food Research and Technology · 2011 · 55 citations

Caprine, Animal Science, Animal Nutrition +5

Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

Francisco José Delgado, José González‐Crespo, Ramón Cava et al. · LWT · 2012 · 48 citations

Food Microbiology, Different Stages, Sensory Characteristics +4

Changes in the volatile profile of a raw goat milk cheese treated by hydrostatic high pressure at different stages of maturation

Francisco Delgado, José González‐Crespo, Ramón Cava et al. · International Dairy Journal · 2010 · 31 citations

Caprine, Volatile Profile, Different Stages +3