Adela Abellán

Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant

Luis Tejada, Adela Abellán, José María Cayuela et al. · International Dairy Journal · 2007 · 73 citations

Animal Physiology, Caprine, Biomanufacturing +9

SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE

Luis Tejada, Adela Abellán, José María Cayuela et al. · Journal of Sensory Studies · 2006 · 32 citations

Caprine, Health Sciences, Food Composition +14

Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant

Luis Tejada, Adela Abellán, Francisco Prados et al. · International Journal of Dairy Technology · 2008 · 29 citations · Full text

Sodium Chloride, Nutrition, Compositional Characteristics +11

Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases

Estefanía Bueno-Gavilá, Adela Abellán, Francisco Girón et al. · Journal of Dairy Science · 2019 · 27 citations · Full text

Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant

Adela Abellán, José María Cayuela, Antonio Pino et al. · Journal of the Science of Food and Agriculture · 2011 · 25 citations