List of works - Antonia Picon

Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile

scientific article published on 21 June 2005

Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

scientific article published on 23 March 2019

Corrigendum to "Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage" [Meat Science volume (2016) 101-108]

scientific article published on 02 December 2016

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.

scientific article published on 14 September 2015

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

scientific article published on 01 July 2012

High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.

scientific article published on 17 October 2013

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

scientific article published on 25 April 2017

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

scientific article published on 04 August 2016

Kinetics and consequences of binding of nona- and dodecapeptides to the oligopeptide binding protein (OppA) of Lactococcus lactis

scientific article published on 01 November 1999

Limiting factors in Escherichia coli fed-batch production of recombinant proteins.

scientific article

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage

scientific article published on 07 January 2019

Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods

scientific article

Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein.

scientific article published on 29 January 2008

Protein production by Escherichia coli wild-type and DeltaptsG mutant strains with IPTG induction at the onset.

scientific article

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

scientific article published on 20 December 2012

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

scientific article published on 01 July 2010

Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.

scientific article published on 14 December 2012

Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

scientific article published on 20 July 2018

Specificity mutants of the binding protein of the oligopeptide transport system of Lactococcus lactis

scientific article

The microbiota of eight species of dehydrated edible seaweeds from North West Spain.

scientific article

Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds

scientific article

List of works by Antonia Picon

Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile

Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

Corrigendum to "Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage" [Meat Science volume (2016) 101-108]

Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham.

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.

Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

Kinetics and consequences of binding of nona- and dodecapeptides to the oligopeptide binding protein (OppA) of Lactococcus lactis

Limiting factors in Escherichia coli fed-batch production of recombinant proteins.

Microbiota of Iberian dry-cured ham as influenced by chemical composition, high pressure processing and prolonged refrigerated storage

Microbiota of high-pressure-processed Serrano ham investigated by culture-dependent and culture-independent methods

Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein.

Protein production by Escherichia coli wild-type and DeltaptsG mutant strains with IPTG induction at the onset.

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.

Resistance to bacteriocin Lcn972 improves oxygen tolerance of Lactococcus lactis IPLA947 without compromising its performance as a dairy starter

Specificity mutants of the binding protein of the oligopeptide transport system of Lactococcus lactis

The microbiota of eight species of dehydrated edible seaweeds from North West Spain.

Volatile compounds and odour characteristics of seven species of dehydrated edible seaweeds