Lourdes Cabezas - Concepedia

Concepedia

Author

Lourdes Cabezas

University of Castilla-La Mancha

Also Known As

L Cabezas, L. CABEZAS, L. Cabezas, LOURDES CABEZAS, Lourdes Cabezas

50

Publications

1.2K

Citations

21

H-Index

47

Concepts

All Affiliations

University of Castilla-La Mancha University of Córdoba Instituto de Investigación en Recursos Cinegéticos Instituto de Fermentaciones Industriales University College Cork

LC

About

Lourdes Cabezas is an author at University of Castilla-La Mancha specializing in microbiology, health sciences, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	13	15	693
2	Medicine	5	5	329
3	Engineering	4	4	147
4	Public Health	3	3	85
5	Biochemistry	2	2	96

Lourdes Cabezas

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26

Publications

1.2K

Citations

21

H-Index

	Year	Citations
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
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, International Dairy Journal Commercial StarterFood FermentationBiotechnologyFood MicrobiologyManchego Cheese	2003	84
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
Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses Cristina Ballesteros, Justa María Poveda, M.A. González‐Viñas, Food Control Industrial Manchego CheesesFood FermentationFood MicrobiologyMicrobiologySensory Characteristics	2004	77
Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures Pedro Nieto-Arribas, Justa María Poveda, Susana Seseña, Food Control Adjunct Starter CulturesBiomanufacturingTechnological CharacterizationFood FermentationFood Spoilage	2009	73
Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times José Ángel Gómez Ruiz, Cristina Ballesteros, Miguel Ángel González Viñas, Le Lait	2002	63
Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses Justa María Poveda, E. Sánchez‐Palomo, M.S. Pérez-Coello, Dairy Science and Technology Volatile CompositionFood AnalysisFood StructureSensory ScienceFood Quality	2008	59
Free fatty acid composition of regionally-produced Spanish goat cheese and relationship with sensory characteristics Justa María Poveda, Lourdes Cabezas Food Chemistry NutritionCaprineFood CompositionAnimal NutritionFood Analysis	2005	58
Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies Lourdes Cabezas, Isabel Martínez Sánchez, Justa María Poveda, Food Control Food ChemistryFood AnalysisFood StructureFood ProcessingSensory Characteristics	2005	53
Free amino acid content of Manchego cheese manufactured with different starter cultures and changes throughout ripening Justa María Poveda, Lourdes Cabezas, Paul L.H. McSweeney Food Chemistry Food ChemistryBiosynthesisEngineeringBiochemistryDifferent Starter Cultures	2003	51

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