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Publications by Daniel Picque
ACEI and Antioxidant Peptides Release During Ripening of Mexican Cotija Hard Cheese
Journal of Food Research
The DIDGI® System
Fluorescence and Infrared Spectroscopies: A Tool for the Determination of the Geographic Origin of Emmental Cheeses Manufactured During Summer
Le Lait
An Optical Method to Monitor Casein Particle Size Distribution in Whey
Le Lait
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Viscoelasticity of Edam Cheese During Its Ripening
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Physico-Chemical and Rheological Properties of Prato Cheese During Ripening
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Secondary Proteolysis in Serra Cheese During Ripening and Throughout the Cheese-Making Season
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Comparison of Physicochemical and Sensory Properties Between Cholesterol-Removed Gouda Cheese and Gouda Cheese During Ripening
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Diversity and Functional Characterization of Lactobacillus Spp. Isolated Throughout the Ripening of a Hard Cheese
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Changes in Hardness and Protein Degradation During Camembert Cheese Ripening
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Studies on Cheese Ripening
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Studies on Cheese Ripening
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Chemical Methods for the Characterization of Proteolysis in Cheese During Ripening
Le Lait
