Lourdes Cabezas

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 et al. · Food Microbiology · 2009 · 92 citations

Biomanufacturing, Technological Characterization, Leuconostoc Isolates +8

Preliminary observations on proteolysis in Manchego cheese made with a defined-strain starter culture and adjunct starter (Lactobacillus plantarum) or a commercial starter

Justa María Poveda, Maria J. Sousa, Lourdes Cabezas et al. · International Dairy Journal · 2003 · 84 citations

Commercial Starter, Food Fermentation, Biotechnology +5

Enterococcus populations in artisanal Manchego cheese: Biodiversity, technological and safety aspects

Pedro Nieto-Arribas, Susana Seseña, Justa María Poveda et al. · Food Microbiology · 2010 · 83 citations

Microbial Contamination, Safety Aspects, Food Microbiology +8

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

Cristina Ballesteros, Justa María Poveda, M.A. González‐Viñas et al. · Food Control · 2004 · 77 citations

Industrial Manchego Cheeses, Food Fermentation, Food Microbiology +6

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