Llanos Palop - Concepedia

Author

Llanos Palop

University of Castilla-La Mancha

Also Known As

Llanos Palop

Publications

471

Citations

H-Index

Concepts

All Affiliations

University of Castilla-La Mancha Instituto de Investigación en Recursos Cinegéticos University of Córdoba

About

Llanos Palop is an author at University of Castilla-La Mancha specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	330
2	Microbiology	6	6	396
3	Medicine	3	3	287
4	Public Health	1	1	20
5	Biochemistry	1	1	112

Llanos Palop

Publications

413

Citations

H-Index

Page 1

	Year	Citations
Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of ‘Almagro’ eggplants Isabel Sánchez, Llanos Palop, Cristina Ballesteros International Journal of Food Microbiology Food FermentationBiochemistryLactic Acid BacteriaMicrobial EcologySpontaneous Fermentation	2000	112
Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda, Food Microbiology BiomanufacturingTechnological CharacterizationLeuconostoc IsolatesBiotechnologyFood Microbiology	2009	92
Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda, Food Microbiology Microbial ContaminationSafety AspectsFood MicrobiologyMicrobial EcologyArtisanal Manchego Cheese	2010	83
Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses Isabel Martínez Sánchez, Susana Seseña, Justa María Poveda, International Journal of Food Microbiology ProbioticCaprineFood FermentationGenotypic CharacterizationLactic Acid Bacteria	2005	50
Characterization of Lactobacillus strains and monitoring by RAPD-PCR in controlled fermentations of “Almagro” eggplants Susana Seseña, Isabel Sánchez, Llanos Palop International Journal of Food Microbiology Controlled FermentationsFood FermentationIn Vitro FermentationLactic Acid BacteriaFood Microbiology	2005	39
Volatile composition and improvement of the aroma of industrial Manchego cheese by using Lactobacillus paracasei subsp. paracasei as adjunct and other autochthonous strains as starters Justa María Poveda, Pedro Nieto-Arribas, Susana Seseña, European Food Research and Technology Food SpoilageVolatile CompositionIndustrial Manchego CheeseLactobacillus Paracasei SubspFood Microbiology	2013	20
Contribution of starter culture to the sensory characteristics of fermented Almagro eggplants Susana Seseña, Isabel Sánchez-Hurtado, Miguel Ángel González Viñas, International Journal of Food Microbiology Food ChemistryStarter CultureFood FermentationBotanySensory Characteristics	2001	17

Page 1