R Urdiales

Study of the biochemical changes during ripening of Ahumado de Áliva cheese: a Spanish traditional variety

Inmaculada Franco, Bernardo Prieto, R Urdiales et al. · Food Chemistry · 2001 · 37 citations

Food Analysis, Food Structure, Spanish Traditional Variety +5

Mineral content of some Spanish cheese varieties. Differentiation by source of milk and by variety from their content of main and trace elements

J.M. Fresno, Bernardo Prieto, R Urdiales et al. · Journal of the Science of Food and Agriculture · 1995 · 30 citations

Nutrition, Engineering, Food Analysis +16

Biochemical changes in Picón Bejes-Tresviso cheese, a Spanish blue-veined variety, during ripening

Bernardo Prieto, R Urdiales, Inmaculada Franco et al. · Food Chemistry · 1999 · 21 citations

Biology, Spanish Blue-veined Variety, Biosynthesis +8

“Quesucos de Liébana” cheese from cow's milk: biochemical changes during ripening

Bernardo Prieto, R Urdiales, Inmaculada Franco et al. · Food Chemistry · 2000 · 15 citations

Biochemistry, Liébana ” Cheese, “ Quesucos +7