List of works - Sonia Garde

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

scientific article published on 30 July 2016

Crystal Structure of the CTP1L Endolysin Reveals How Its Activity Is Regulated by a Secondary Translation Product.

scientific article

Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage.

scientific article

Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese

scientific article published on 01 August 2006

Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.

scientific article published on 26 July 2017

Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

scientific article published on 01 June 2016

Fast induction of nisin resistance in Streptococcus thermophilus INIA 463 during growth in milk.

scientific article published in November 2004

Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.

scientific article published on 21 April 2017

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 reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese.

scientific article published on 31 October 2016

Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species

scientific article published on 7 December 2013

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

scientific article published on 22 July 2011

Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct.

scientific article

Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639

scientific article published on 01 March 2006

Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments

scientific article published on 01 March 2006

The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria.

scientific article

Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening

scientific article published on 29 September 2018

Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.

scientific article published in November 2002

Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.

scientific article published in August 2007

List of works by Sonia Garde

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

Crystal Structure of the CTP1L Endolysin Reveals How Its Activity Is Regulated by a Secondary Translation Product.

Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage.

Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese

Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.

Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

Fast induction of nisin resistance in Streptococcus thermophilus INIA 463 during growth in milk.

Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.

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

Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese.

Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct.

Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639

Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments

The effects of cultivating lactic starter cultures with bacteriocin-producing lactic acid bacteria.

Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening

Volatile compounds in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415.

Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.