Josefa González Prieto

Technological characterization of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)

M.A. Herreros, J.M. Fresno, Josefa González Prieto et al. · International Dairy Journal · 2003 · 136 citations

Agriculture, Food Science, Microbiology +17

Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

Inmaculada Franco, Bernardo Prieto, Ana Bernardo et al. · International Dairy Journal · 2003 · 67 citations

Agriculture, Biochemistry, Food Science +13

Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

J.M. Fresno, M.E. Tornadijo, Javier Carballo et al. · Food Chemistry · 1996 · 34 citations

Agriculture, Biochemistry, Food Science +17

Increasing Dietary Levels of Cracked Pima Cottonseed Increase Plasma Gossypol but do not Influence Productive Performance of Lactating Holstein Cows

Josefa González Prieto, E.J. DePeters, P.H. Robinson et al. · Journal of Dairy Science · 2003 · 31 citations · Full text

Agriculture, Dairy Science, Nutritional Sciences +10

Compositional and Physico-chemical Modifications during the Manufacture and Ripening of León Raw Cow's Milk Cheese

Bernardo Prieto, Inmaculada Franco, Josefa González Prieto et al. · Journal of Food Composition and Analysis · 2002 · 29 citations

Agriculture, Dairy Science, Food Science +16