Margarita Fernández

Influence of Saccharomyces cerevisiae yeast strain on the major volatile compounds of wine

José Antonio Regodón Mateos, Francisco Pérez Nevado, Margarita Fernández · Enzyme and Microbial Technology · 2006 · 93 citations

Food Chemistry, Food Fermentation, Flavoromics +4

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Margarita Fernández, María José Benito, Alberto Martı́n et al. · Heliyon · 2016 · 30 citations · Full text

Development and characterization of an active polyethylene film containing<i>Lactobacillus curvatus</i>CRL705 bacteriocins

Mariana Blanco Massani, Margarita Fernández, Alejandro Ariosti et al. · Food Additives & Contaminants Part A · 2008 · 29 citations

Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry‐fermented sausages

Margarita Fernández, Alberto Martı́n, María José Benito et al. · International Journal of Food Science & Technology · 2015 · 22 citations

Nutrition, Food Analysis, Food Preservation +19

Influence of the technological properties of vegetable rennet (<i><scp>C</scp>ynara cardunculus</i>) on the physicochemical, sensory and rheological characteristics of ‘<scp>T</scp>orta del <scp>C</scp>asar’ cheese

Elena Ordiales, Alberto Martı́n, María José Benito et al. · International Journal of Dairy Technology · 2014 · 20 citations

Engineering, Food Analysis, Agricultural Economics +18