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Author:Fernandez-Garcia, E.

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7 matching references were found.

Fernández-García, E., Use of headspace sampling in the quantitative analysis of artisanal Spanish cheese aroma, J. Agric. Food Chem., 1996, 44, 7, 1833-1839, https://doi.org/10.1021/jf950601n . [all data]

Morales, P.; Fernández-García, E.; Gaya, P.; Nuñez, M., Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes' milk cheese, Int. Dairy J., 2003, 13, 2-3, 201-209, https://doi.org/10.1016/S0958-6946(02)00151-6 . [all data]

Fernández-García, E.; Gaya, P.; Medina, M.; Nuñez, M., Evolution of the volatile components of raw ewes' milk Castellano cheese: seasonal variation, Int. Dairy J., 2004, 14, 1, 39-46, https://doi.org/10.1016/S0958-6946(03)00148-1 . [all data]

Malliaa, S.; Fernandez-Garcia, E.; Bosset, J.O., Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses, Int. Dairy J., 2005, 15, 6-9, 741-758, https://doi.org/10.1016/j.idairyj.2004.11.007 . [all data]

Carbonell, M.; Nuñez, M.; Fernández-García, E., Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics, Lait, 2002, 82, 6, 683-698, https://doi.org/10.1051/lait:2002042 . [all data]

Barron, L.J.R.; Redondo, Y.; Ortigosa, M.; Carbonell, M.; García, S.; Torre, P.; de Renobales, M.; Fernández-García, E., Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses, Lait, 2005, 85, 6, 491-513, https://doi.org/10.1051/lait:2005036 . [all data]

Mariaca, R.G.; Fernández-García, E.; Mohedano, A.F.; Nuñez, M., Volatile fraction of ewe's milk semi-hard cheese manufactured with and without the addition of a cysteine proteinase, Food Science and Technology International, 2001, 7, 2, 131-139, https://doi.org/10.1177/108201320100700205 . [all data]