Concepedia
Statistics
Publications
21
Citations
809
H-Index
19
Active since
1995
Affiliations
Universidade de Vigo(Current)
Universidad de León
Universidade Católica Portuguesa
Teagasc - The Irish Agriculture and Food Development Authority
Bernardo Prieto is an author at Universidade de Vigo specializing in agriculture, food science, and cheese science.
Publications per year
1995–2021
Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity
José F. Cobo‐Díaz, Adrián Álvarez-Molina, Elena A. Alexa et al. · Microbiome · 2021 · 79 citations · Full text
Agriculture, Food Science, Microbiology +17
A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product
Isabela Vilar, María C. García Fontán, Bernardo Prieto et al. · Journal of Applied Microbiology · 2000 · 71 citations
Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage
I Fanco, Bernardo Prieto, J.M. Cruz et al. · Food Chemistry · 2002 · 68 citations
Agriculture, Biochemistry, Food Science +14
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
Picón Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process
Bernardo Prieto, Inmaculada Franco, J.M. Fresno et al. · International Dairy Journal · 2000 · 57 citations
Agriculture, Dairy Science, Food Science +16
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