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Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion.
Electrophoresis. 2014 Jun;35(11):1627-36. doi: 10.1002/elps.201300510.
Electrophoresis. 2014.
PMID: 25025093
Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese).
Diezhandino I, Fernández D, González L, McSweeney PL, Fresno JM.
Diezhandino I, et al.
Food Chem. 2015 Feb 1;168:134-41. doi: 10.1016/j.foodchem.2014.07.039. Epub 2014 Jul 14.
Food Chem. 2015.
PMID: 25172692
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Biogenic amines in Zamorano cheese: factors involved in their accumulation.
Combarros-Fuertes P, Fernández D, Arenas R, Diezhandino I, Tornadijo ME, Fresno JM.
Combarros-Fuertes P, et al. Among authors: diezhandino i.
J Sci Food Agric. 2016 Jan 15;96(1):295-305. doi: 10.1002/jsfa.7093. Epub 2015 Feb 11.
J Sci Food Agric. 2016.
PMID: 25641417
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Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening.
Renes E, Diezhandino I, Fernández D, Ferrazza RE, Tornadijo ME, Fresno JM.
Renes E, et al. Among authors: diezhandino i.
Food Microbiol. 2014 Dec;44:271-7. doi: 10.1016/j.fm.2014.06.001. Epub 2014 Jun 11.
Food Microbiol. 2014.
PMID: 25084673
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