Domingo Fernández

Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

Isabel Diezhandino, Domingo Fernández, Leticia González et al. · Food Chemistry · 2014 · 82 citations

Biology, Health Sciences, Food Spoilage +8

Hydrogenase genes from <i>Rhizobium leguminosarum</i> bv. viciae are controlled by the nitrogen fixation regulatory protein NifA

Belén Brito, Marta Martínez, Domingo Fernández et al. · Proceedings of the National Academy of Sciences · 1997 · 75 citations

Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

Erica Renes, Isabel Diezhandino, Domingo Fernández et al. · Food Microbiology · 2014 · 53 citations

Food Fermentation, Milk Cheese, Biotechnology +6

Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

Isabel Diezhandino, Domingo Fernández, Noelia Sacristán et al. · LWT · 2015 · 50 citations

Food Structure, Valdeón Cheese, Sensory Characteristics +1

Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality

Alba Casado, Alberto Álvarez, Leticia González et al. · Czech Journal of Food Sciences · 2017 · 41 citations · Full text