Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Carmen C. Licón"'
Autor:
María Isabel Berruga, Juan Ángel de la Vara, Carmen C. Licón, Ana Isabel Garzón, Andrés José García, Manuel Carmona, Louis Chonco, Ana Molina
Publikováno v:
Animals, Vol 11, Iss 3, p 906 (2021)
This study describes chemical, physical, microbiological and technological characteristics of red deer milk and the effect of lactation on these parameters in order to know their potential aptitude to elaborate dairy products. During 18 weeks, milk f
Externí odkaz:
https://doaj.org/article/a3734b8e95a14bf184158ec2b11738b6
Autor:
Thomas Hummel, Arnaud Fournel, Camille Ferdenzi, Moustafa Bensafi, Caroline Sezille, Charlotte Sinding, Carmen C. Licón, Johannes Gerber
Publikováno v:
Human Brain Mapping. 38:5958-5969
Semantic description of odors is a cognitively demanding task. Learning to name smells is, however, possible with training. This study set out to examine how improvement in olfactory semantic knowledge following training reorganizes the neural repres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c14127be3251f4f7bc10bae0d8238839
https://doi.org/10.1002/hbm.23801
https://doi.org/10.1002/hbm.23801
Autor:
Victor Iván Morales-Cortés, Julieta Domínguez-Soberanes, Linda Carolina Hernández-Lozano, Carmen C. Licon, Antonio Estevez-Rioja, Mayeli Peralta-Contreras
Publikováno v:
Heliyon, Vol 9, Iss 11, Pp e21747- (2023)
The consumption of functional dairy products continues to rise due to consumer needs. This study aimed to develop a dairy guava functional symbiotic petit cheese product that included probiotics (Bifidobacterium animalis subsp. lactis BB-12, Chr. Han
Externí odkaz:
https://doaj.org/article/d1d9aba10c89492390a6a3f904b257be
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2017, 114 (24), pp.6157-6159. ⟨10.1073/pnas.1707139114⟩
Proceedings of the National Academy of Sciences of the United States of America, National Academy of Sciences, 2017, 114 (24), pp.6157-6159. ⟨10.1073/pnas.1707139114⟩
Social communication in humans, although largely based on sophisticated language skills, is also substantially mediated by nonverbal cues that the receiver perceives through his/her senses. It is largely acknowledged that humans are highly visual org
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::217e8126ab2d2ac151da8a8e75d42591
https://hal.archives-ouvertes.fr/hal-02343695
https://hal.archives-ouvertes.fr/hal-02343695
Publikováno v:
International Journal of Dairy Technology. 68:399-408
Saffron spice has been successfully used as an ingredient in dairy products as a means of diversification. The objective of this work was to determine the influence of saffron on the volatiles' profile of a pressed ewes' milk cheese. This was perform
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39a4638c5aa8276fdef35bb21c35ad97
https://doi.org/10.1111/1471-0307.12193
https://doi.org/10.1111/1471-0307.12193
Safranal transference from ewe's milk to cheese and whey and antifungal properties of fortified whey
Publikováno v:
Dairy Science & Technology. 94:83-89
Growth of undesirable moulds is one of the major causes of defects in modern cheese production, and it is necessary to discover natural antifungal substances that are non-toxic to humans. Saffron spice has been successfully used as a new ingredient i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59690b4a0334f585f503006f05b2ca06
https://doi.org/10.1007/s13594-013-0145-2
https://doi.org/10.1007/s13594-013-0145-2
Publikováno v:
Journal of Dairy Science. 95:4263-4274
Adding saffron to dairy products represents an innovative practice to introduce them to niche markets. This paper represents a contribution to this field, as few studies have evaluated the influence of this spice on general aspects and ripening param
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b07390db27c287893a94f9c546db2fd
https://doi.org/10.3168/jds.2012-5389
https://doi.org/10.3168/jds.2012-5389
Publikováno v:
Dyes and Pigments. 92:1355-1360
Saffron spice has been used for decades as an ingredient in many dairy products but changes in its coloring properties related to milk characteristics have not been paid appropriate attention. Saffron color was studied in ewes’ milk at different fa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b941a912889271800471045e9d6e9fbd
https://doi.org/10.1016/j.dyepig.2011.09.022
https://doi.org/10.1016/j.dyepig.2011.09.022
Autor:
Manuel Carmona, M.I. Berruga, Jorge Hurtado de Mendoza, Luana Maggi, Carmen C. Licón, Rosa María Martín Aranda
Publikováno v:
International Dairy Journal. 23:53-61
An analytical method was developed for simultaneous determination of 50 volatiles in pressed ewe cheese using headspace sorptive extraction coupled to a thermal desorption and gas chromatography mass spectrometry. Method optimization was carried out
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::add7d293e54bedce1637fc13b5ecc25f
https://doi.org/10.1016/j.idairyj.2011.09.003
https://doi.org/10.1016/j.idairyj.2011.09.003
Publikováno v:
Journal of Dairy Science. 94:2775-2778
The importance of ewe milk lies in the production of high quality cheeses, such as Manchego cheese with a Protected Designation of Origin, whose safety must be guaranteed. In a 2-yr study, 407 bulk tank milk samples from farms and 82 silo milk and cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8fe890737f91ea813d5c1e163416e28
https://doi.org/10.3168/jds.2010-4017
https://doi.org/10.3168/jds.2010-4017