José Manuel Bruna

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

José Manuel Bruna, Juan Antonio Ordóñez Pereda, Manuela Fernández et al. · Meat Science · 2001 · 152 citations

Microbial Inactivation, Intracellular Cell-free Extract, Food Fermentation +6

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

José Manuel Bruna, Eva Hierro, Lorenzo de la Hoz et al. · Meat Science · 2001 · 104 citations

Food Chemistry, Meat Packaging, Food Fermentation +11

Accelerated ripening of dry fermented sausages

Manuela Fernández, Juan Antonio Ordóñez Pereda, José Manuel Bruna et al. · Trends in Food Science & Technology · 2000 · 92 citations

Biomanufacturing, Food Fermentation, Biotechnology +4

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages

José Manuel Bruna, Eva Hierro, Lorenzo de la Hoz et al. · International Journal of Food Microbiology · 2002 · 87 citations

Food Fermentation, In Vitro Fermentation, Sensory Parameters +7

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages

José Manuel Bruna, Manuela Fernández, Eva Hierro et al. · Meat Science · 2000 · 71 citations

Food Chemistry, Food Fermentation, Food Analysis +9