Antonia Picon - Dissemin

All papers authored by Antonia Picon

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2018 Ana del Olmo, Antonia Picon

, Manuel Nuñez

Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics

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2017 N. Martínez-Onandi, A. Rivas-Cañedo, A. Picon

, M. Nuñez

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]

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2016 N. Martínez-Onandi, A. Rivas-Cañedo, A. Picon

, M. Nuñez

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

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Nerea Martínez-Onandi, Ana Rivas-Cañedo, Manuel Nuñez, Antonia Picon

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

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2015 Javier Calzada

, Ana del Olmo

, Antonia Picon

, Manuel Nuñez

Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk

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2014 Javier Calzada

, Ana del Olmo

, Antonia Picon

, Manuel Nuñez

Effect of high-pressure-processing on lipolysis and volatile compounds of Brie cheese during ripening and refrigerated storage

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage

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2013 J. Calzada

, A. Del Olmo

, A. Picon

, P. Gaya, M. Nuñez

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

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese

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J. Calzada

, A. Del Olmo

, A. Picon

, P. Gaya, M. Nuñez

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

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2012 Rocío Alonso, Antonia Picon

, Pilar Gaya, Manuel Nuñez

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

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This paper is made freely available by the publisher.

Javier Calzada

, Ana del Olmo

, Antonia Picón

, Pilar Gaya, Manuel Nuñez

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

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A. Picon

, R. Alonso, K. H. M. van Wely, M. Nuñez

Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd

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Antonia Picon

, Rocío Alonso, Pilar Gaya, Manuel Nuñez

High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics

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R. Alonso, A. Picon

, P. Gaya, E. Fernández-García, M. Nuñez

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

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2011 G. Campos, L. Robles, R. Alonso, M. Nuñez, A. Picon

Microbial dynamics during the ripening of a mixed cow and goat milk cheese manufactured using frozen goat milk curd

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Rocío Alonso, Antonia Picon

, Buenaventura Rodríguez, Pilar Gaya, Estrella Fernández-García, Manuel Nuñez

Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk

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This paper is available in a repository.

2010 A. Picon

, P. Gaya, E. Fernández García, A. Rivas Cañedo, M. Ávila, M. Avila, M. Nuñez

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

Download from www.researchgate.net

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All papers authored by Antonia Picon