José Javier López-Díez

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation

Laura Perea-Sanz, José Javier López-Díez, Carmela Belloch et al. · Meat Science · 2020 · 65 citations · Full text

Antihypertensive effects of lactoferrin hydrolyzates: Inhibition of angiotensin- and endothelin-converting enzymes

Ricardo Fernández-Musoles, Juan B. Salom, Daniel Martínez‐Maqueda et al. · Food Chemistry · 2013 · 55 citations

Hypertension, Sodium Homeostasis, Medicine +8

Potential impact of dairy yeasts on the typical flavour of traditional ewes' and goats' cheeses

Beatriz Padilla, Carmela Belloch, José Javier López-Díez et al. · International Dairy Journal · 2013 · 46 citations · Full text

Potential Impact, Typical Flavour, Animal Nutrition +8

Antihypertensive Properties of Lactoferricin B-Derived Peptides

Pedro Ruiz-Giménez, Aida Ibáñez, Juan B. Salom et al. · Journal of Agricultural and Food Chemistry · 2010 · 42 citations

Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat

Sara Corral, Carmela Belloch, José Javier López-Díez et al. · Meat Science · 2016 · 41 citations · Full text

Engineering, Food Fermentation, Reduced Salt +10