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Publications by T. Requena
Proteolysis and Volatile Components of Reduced-Fat Cheeses Made From Ultrafiltered Milk and Different Starters Supplemented With Lactobacilli and Lac-PRT-Lactococci
Le Lait
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Mineral Components in Cheeses and Whey Made From Ewe’s and Goat’s Milk
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Microstructure and Composition of Full Fat Cheddar Cheese Made With Ultrafiltered Milk Retentate
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Functional Low and Free-Fat Fermented Milk Drink Supplemented With Oats
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Impact of Broken Cells of Lactococci or Propionibacteria on the Ripening of Saint-Paulin UF-cheeses: Extent of Proteolysis and GC-MS Profiles
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A Tribological Analysis of Cream Cheeses Manufactured With Different Fat Content
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Prediction of Texture Sensory From Instrumental Measurements in Processed Cheeses With Different Fat Contents
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Fatty Acid Composition and Nutritional Value of Fat in Three PDO Ewe's Milk Portuguese Cheeses
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Isolation and Characterization of Two Individual Glycoprotein Components From Human Milk-Fat-Globule Membranes
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