Sonia Garde - Concepedia

Concepedia

Author

Sonia Garde

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria ORCID

Also Known As

Garde S., Garde, S., S Garde, S. Garde, SONIA GARDE, Sonia Garde

68

Publications

1.8K

Citations

29

H-Index

52

Concepts

All Affiliations

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria Instituto Tecnológico Agrario de Castilla y León Instituto de Ciencia y Tecnología de Alimentos y Nutrición Quadram Institute Centro Regional de Selección y Reproducción Animal

SG

About

Sonia Garde is an author at Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	19	21	823
2	Public Health	12	12	422
3	Medicine	9	9	418
4	Natural Sciences	2	2	60
5	Education	1	1	38

Sonia Garde

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49

Publications

1.8K

Citations

29

H-Index

	Year	Citations
Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species Marta Ávila, Natalia Gómez‐Torres, Marta Hernández, International Journal of Food Microbiology	2013	120
Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct Natalia Gómez‐Torres, Marta Ávila, Pilar Gaya, Food Microbiology Food SpoilageLactobacillus Reuteri AdjunctLate Blowing DefectBacteriologyFood Microbiology	2014	83
Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors Natalia Gómez‐Torres, Sonia Garde, Ángela Peirotén, Food Control	2015	81
Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates Sonia Garde, Ramón Arias Sánchez, Pilar Gaya, International Dairy Journal Microbial ContaminationFood SpoilageLate Blowing DefectFoodborne IllnessFood Microbiology	2010	80
Relationship between level of hydrophobic peptides and bitterness in cheese made from pasteurized and raw milk María Gómez‐Ruíz, Sonia Garde, Pilar Gaya, Journal of Dairy Research FlavoromicsFood AnalysisFood BiophysicsFood ChemistryBioanalysis	1997	66
Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture A. Oumer, Pilar Gaya, Estrella Fernández-Garcı́a, Journal of Dairy Research Microbial InactivationBacteriologyProbioticBacteriocin-producing Adjunct CultureLactation	2001	66
Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham Nerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila, Meat Science Food ChemistryFood PhysicFood AnalysisHigh Pressure ProcessingIberian Dry-cured Ham	2017	64
Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese Sonia Garde, Marta Ávila, Ramón Arias Sánchez, International Journal of Food Microbiology Microbial ContaminationClostridium Beijerinckii SporesLactic Acid BacteriaBacteriologyFood Microbiology	2011	51
Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defect Sonia Garde, Marta Ávila, Pilar Gaya, International Dairy Journal Food SpoilageLate Blowing DefectOrganic AcidsPasteurized Milk ManchegoFood Processing	2012	51
Proteolysis in Hispánico Cheese Manufactured Using a Mesophilic Starter, a Thermophilic Starter, and Bacteriocin-Producing <i>Lactococcus lactis </i>Subsp<i>. lactis</i> INIA 415 Adjunct Culture Sonia Garde, J. Tomillo, Pilar Gaya, Journal of Agricultural and Food Chemistry Hispánico Cheese ManufacturedThermophilic StarterBacteriocin ProducerBacteriologyProbiotic	2002	50

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