Francisco Prados

Proteolysis during the ripening of goats’ milk cheese made with plant coagulant or calf rennet

Antonio Pino, Francisco Prados, Elena Galán et al. · Food Research International · 2008 · 68 citations

Caprine, Biomanufacturing, Calf Rennet +7

Effect of a powdered vegetable coagulant from cardoon <i>Cynara cardunculus</i> in the accelerated ripening of Manchego cheese

Francisco Prados, Antonio Pino, J. Fernández‐Salguero · International Journal of Food Science & Technology · 2007 · 36 citations

Food Chemistry, Nutrition, Calf Rennet +15

Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant

Luis Tejada, Adela Abellán, Francisco Prados et al. · International Journal of Dairy Technology · 2008 · 29 citations · Full text

Sodium Chloride, Nutrition, Compositional Characteristics +11

Use of Recombinant Cyprosin in the Manufacture of Ewe's Milk Cheese

J. Fernández‐Salguero, Francisco Prados, Filomena Calixto et al. · Journal of Agricultural and Food Chemistry · 2003 · 19 citations

Calf Rennet, Food Analysis, Food Chemistry +16

Influence of the frozen storage on some characteristics of ripened Manchego-type cheese manufactured with a powdered vegetable coagulant and rennet

Francisco Prados, Antonio Pino, F. Rincón et al. · Food Chemistry · 2005 · 18 citations

Ripened Manchego-type Cheese, Shelf Life, Powdered Vegetable Coagulant +6