Maria J. Sousa

Advances in the study of proteolysis during cheese ripening

Maria J. Sousa, Ylva Ardö, Paul L.H. McSweeney · International Dairy Journal · 2001 · 680 citations

Biochemistry, Biotechnology, Food Processing +2

Comparison of Plant and Animal Rennets in Terms of Microbiological, Chemical, and Proteolysis Characteristics of Ovine Cheese

Maria J. Sousa, F. Xavier Malcata · Journal of Agricultural and Food Chemistry · 1997 · 90 citations

Food Analysis, Food Processing Facilities, Proteolysis Characteristics +26

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

Advances in the role of a plant coagulant(<i>Cynara cardunculus</i>) in vitro and during ripeningof cheeses from several milk species

Maria J. Sousa, F. Xavier Malcata · Le Lait · 2002 · 82 citations · Full text

Ion association at liquid|liquid interfaces

Carlos M. Pereira, Wolfgang Schmickler, Fernando Silva et al. · Journal of Electroanalytical Chemistry · 1997 · 59 citations

Engineering, Physics, Natural Sciences +8