L Palop

Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

Pedro Nieto-Arribas, Justa María Poveda, Susana Seseña et al. · Food Control · 2009 · 73 citations

Adjunct Starter Cultures, Biomanufacturing, Technological Characterization +10

Genotypic and technological characterization of<i>Lactococcus lactis</i>isolates involved in processing of artisanal Manchego cheese

Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda et al. · Journal of Applied Microbiology · 2009 · 48 citations

Genetic diversity, dynamics, and activity of Lactobacillus community involved in traditional processing of artisanal Manchego cheese

Isabel Martínez Sánchez, Susana Seseña, Justa María Poveda et al. · International Journal of Food Microbiology · 2006 · 47 citations

Biology, Genetic Diversity, Food Fermentation +9

Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns

I. Sánchez, Susana Seseña, L Palop · Journal of Applied Microbiology · 2004 · 47 citations

Genetic diversity (RAPD-PCR) of lactobacilli isolated from ?Almagro? eggplant fermentations from two seasons

Susana Seseña, Isabel Martínez Sánchez, L Palop · FEMS Microbiology Letters · 2004 · 26 citations

Biology, Genetic Diversity, Season Ii +15