David Delgado

Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

Natalia Gómez‐Torres, Marta Ávila, David Delgado et al. · International Journal of Food Microbiology · 2016 · 36 citations

Food Fermentation, Reuterin-producing Lactobacillus Reuteri, Food Microbiology +6

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

Marta Ávila, Natalia Gómez‐Torres, David Delgado et al. · Food Microbiology · 2016 · 34 citations

High Pressure Processing, Semi-hard Cheese, Late Blowing Defect

Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

Marta Ávila, Natalia Gómez‐Torres, David Delgado et al. · Food Research International · 2017 · 31 citations

Volatile Compounds, Health Sciences, Food Analysis +6

Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese

Marta Ávila, Natalia Gómez‐Torres, David Delgado et al. · Food Microbiology · 2017 · 25 citations

Lactobacillus Reuteri, Probiotic, Biomanufacturing +11

Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese

Sonia Garde, Natalia Gómez‐Torres, David Delgado et al. · Food Research International · 2016 · 20 citations · Full text