Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2006-08

AUTHORS

Ana Belén Flórez, Teresa María López-Díaz, Pablo Álvarez-Martín, Baltasar Mayo

ABSTRACT

The investigation included six batches of artisan Cabrales cheese manufactured at different times of the year by two different producers and followed over a 90-day ripening period. Profound variations were found between batches due to the different mixtures of milk used from cow, goat and sheep and due to differences in temperature and humidity during ripening. Lactococci became dominant early after manufacture reaching approximately 4.0×109 cfu g−1 by day 3 and remained so throughout the ripening period. Lactobacilli remained at a lower level corresponding to about 3.2×108 cfu g−1 by day 3. Dextran-producing Leuconostoc were present in numbers of 1.0×106 to 1.0×107 cfu g−1. Large populations of coliforms (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \approx $$\end{document}1×107 cfu g−1), enterococci (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \approx $$\end{document}1×106 cfu g−1) and staphylococci (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \approx $$\end{document}1×106 cfu g−1) were present throughout manufacture in all batches, but only the latter continued to grow during ripening, and mostly on the surface (up to 1.6×107 cfu g−1). Filamentous fungi, among which P. roqueforti was a majority, reached their maximum (around 5.0×108 cfu g−1) between day 15 and day 30. By molecular methods, all lactococcal isolates were identified as Lactococcus lactis subsp. lactis. Fifty two percent of the lactobacilli were classified as Lactobacillus plantarum or Lactobacillus paraplantarum and a further 27% as Lactobacillus casei or Lactobacillus paracasei. Dextran-producing Leuconostoc mesenteroides (58%), Leuconostoc citreum (24%) and Leuconostoc pseudomesenteroides (12.5%) were identified from the MSE agar plates, although strains of non-producing Leuconostoc lactis were also isolated from MRS. More... »

PAGES

503-508

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-005-0230-8

DOI

http://dx.doi.org/10.1007/s00217-005-0230-8

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1042242100


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Clinical Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Medical and Health Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Instituto de Productos L\u00e1cteos de Asturias", 
          "id": "https://www.grid.ac/institutes/grid.419120.f", 
          "name": [
            "Instituto de Productos L\u00e1cteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300, Villaviciosa, Asturias, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Fl\u00f3rez", 
        "givenName": "Ana Bel\u00e9n", 
        "id": "sg:person.0675646725.31", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0675646725.31"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Leon", 
          "id": "https://www.grid.ac/institutes/grid.4807.b", 
          "name": [
            "Departamento de Higiene y Tecnolog\u00eda de los Alimentos, Facultad de Veterinaria, Universidad de Le\u00f3n, Le\u00f3n, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "L\u00f3pez-D\u00edaz", 
        "givenName": "Teresa Mar\u00eda", 
        "id": "sg:person.0771023101.40", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0771023101.40"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Productos L\u00e1cteos de Asturias", 
          "id": "https://www.grid.ac/institutes/grid.419120.f", 
          "name": [
            "Instituto de Productos L\u00e1cteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300, Villaviciosa, Asturias, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "\u00c1lvarez-Mart\u00edn", 
        "givenName": "Pablo", 
        "id": "sg:person.01034727657.09", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01034727657.09"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto de Productos L\u00e1cteos de Asturias", 
          "id": "https://www.grid.ac/institutes/grid.419120.f", 
          "name": [
            "Instituto de Productos L\u00e1cteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300, Villaviciosa, Asturias, Spain"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Mayo", 
        "givenName": "Baltasar", 
        "id": "sg:person.01010700223.02", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01010700223.02"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/0958-6946(96)80001-x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002019976"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0168-1605(94)00119-q", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004609844"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0958-6946(92)90005-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011748927"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0958-6946(92)90005-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011748927"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf01042813", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018373068", 
          "https://doi.org/10.1007/bf01042813"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(98)00113-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028397993"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1099/00207713-44-4-846", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1028445531"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(01)00056-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032526434"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/chromsci/37.4.108", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035201303"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(97)00047-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037374916"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0021-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039194235", 
          "https://doi.org/10.1007/s00217-005-0021-2"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0021-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039194235", 
          "https://doi.org/10.1007/s00217-005-0021-2"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.1998.tb13177.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039886741"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.1998.tb13177.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039886741"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0958-6946(01)00057-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046285822"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/nar/25.17.3389", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047265454"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029900026686", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053798130"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029900026686", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053798130"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029900016721", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053872878"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029900016721", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053872878"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0022029997002185", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053918194"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:196948715", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057022528"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:197958825", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057022867"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:1980593-59410", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057022878"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:1981601-6025", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057022911"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1051/lait:1995643", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1057023476"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1128/jb.173.7.2271-2277.1991", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1062720304"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1082420261", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1082805311", 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(90)78776-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086091268"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(96)76534-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086092151"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2006-08", 
    "datePublishedReg": "2006-08-01", 
    "description": "The investigation included six batches of artisan Cabrales cheese manufactured at different times of the year by two different producers and followed over a 90-day ripening period. Profound variations were found between batches due to the different mixtures of milk used from cow, goat and sheep and due to differences in temperature and humidity during ripening. Lactococci became dominant early after manufacture reaching approximately 4.0\u00d7109 cfu g\u22121 by day 3 and remained so throughout the ripening period. Lactobacilli remained at a lower level corresponding to about 3.2\u00d7108 cfu g\u22121 by day 3. Dextran-producing Leuconostoc were present in numbers of 1.0\u00d7106 to 1.0\u00d7107 cfu g\u22121. Large populations of coliforms (\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$ \\approx $$\\end{document}1\u00d7107 cfu g\u22121), enterococci (\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$ \\approx $$\\end{document}1\u00d7106 cfu g\u22121) and staphylococci (\\documentclass[12pt]{minimal} \\usepackage{amsmath} \\usepackage{wasysym} \\usepackage{amsfonts} \\usepackage{amssymb} \\usepackage{amsbsy} \\usepackage{mathrsfs} \\usepackage{upgreek} \\setlength{\\oddsidemargin}{-69pt} \\begin{document}$$ \\approx $$\\end{document}1\u00d7106 cfu g\u22121) were present throughout manufacture in all batches, but only the latter continued to grow during ripening, and mostly on the surface (up to 1.6\u00d7107 cfu g\u22121). Filamentous fungi, among which P. roqueforti was a majority, reached their maximum (around 5.0\u00d7108 cfu g\u22121) between day 15 and day 30. By molecular methods, all lactococcal isolates were identified as Lactococcus lactis subsp. lactis. Fifty two percent of the lactobacilli were classified as Lactobacillus plantarum or Lactobacillus paraplantarum and a further 27% as Lactobacillus casei or Lactobacillus paracasei. Dextran-producing Leuconostoc mesenteroides (58%), Leuconostoc citreum (24%) and Leuconostoc pseudomesenteroides (12.5%) were identified from the MSE agar plates, although strains of non-producing Leuconostoc lactis were also isolated from MRS.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-005-0230-8", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "4", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "223"
      }
    ], 
    "name": "Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria", 
    "pagination": "503-508", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "c93878384c05f96f4bdcba07eb4a4bb70a05146ae578bcead9afdcce9d07d13b"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-005-0230-8"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1042242100"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-005-0230-8", 
      "https://app.dimensions.ai/details/publication/pub.1042242100"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T12:42", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000363_0000000363/records_70061_00000001.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-005-0230-8"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-005-0230-8'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-005-0230-8'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-005-0230-8'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-005-0230-8'


 

This table displays all metadata directly associated to this object as RDF triples.

163 TRIPLES      21 PREDICATES      53 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-005-0230-8 schema:about anzsrc-for:11
2 anzsrc-for:1103
3 schema:author Nfc78b43c75524eb49731ebc49a651a1c
4 schema:citation sg:pub.10.1007/bf01042813
5 sg:pub.10.1007/s00217-005-0021-2
6 https://app.dimensions.ai/details/publication/pub.1082420261
7 https://app.dimensions.ai/details/publication/pub.1082805311
8 https://doi.org/10.1016/0168-1605(94)00119-q
9 https://doi.org/10.1016/0958-6946(92)90005-7
10 https://doi.org/10.1016/0958-6946(96)80001-x
11 https://doi.org/10.1016/s0958-6946(01)00056-5
12 https://doi.org/10.1016/s0958-6946(01)00057-7
13 https://doi.org/10.1016/s0958-6946(97)00047-2
14 https://doi.org/10.1016/s0958-6946(98)00113-7
15 https://doi.org/10.1017/s0022029900016721
16 https://doi.org/10.1017/s0022029900026686
17 https://doi.org/10.1017/s0022029997002185
18 https://doi.org/10.1051/lait:196948715
19 https://doi.org/10.1051/lait:197958825
20 https://doi.org/10.1051/lait:1980593-59410
21 https://doi.org/10.1051/lait:1981601-6025
22 https://doi.org/10.1051/lait:1995643
23 https://doi.org/10.1093/chromsci/37.4.108
24 https://doi.org/10.1093/nar/25.17.3389
25 https://doi.org/10.1099/00207713-44-4-846
26 https://doi.org/10.1111/j.1574-6968.1998.tb13177.x
27 https://doi.org/10.1128/jb.173.7.2271-2277.1991
28 https://doi.org/10.3168/jds.s0022-0302(90)78776-0
29 https://doi.org/10.3168/jds.s0022-0302(96)76534-7
30 schema:datePublished 2006-08
31 schema:datePublishedReg 2006-08-01
32 schema:description The investigation included six batches of artisan Cabrales cheese manufactured at different times of the year by two different producers and followed over a 90-day ripening period. Profound variations were found between batches due to the different mixtures of milk used from cow, goat and sheep and due to differences in temperature and humidity during ripening. Lactococci became dominant early after manufacture reaching approximately 4.0×109 cfu g−1 by day 3 and remained so throughout the ripening period. Lactobacilli remained at a lower level corresponding to about 3.2×108 cfu g−1 by day 3. Dextran-producing Leuconostoc were present in numbers of 1.0×106 to 1.0×107 cfu g−1. Large populations of coliforms (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \approx $$\end{document}1×107 cfu g−1), enterococci (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \approx $$\end{document}1×106 cfu g−1) and staphylococci (\documentclass[12pt]{minimal} \usepackage{amsmath} \usepackage{wasysym} \usepackage{amsfonts} \usepackage{amssymb} \usepackage{amsbsy} \usepackage{mathrsfs} \usepackage{upgreek} \setlength{\oddsidemargin}{-69pt} \begin{document}$$ \approx $$\end{document}1×106 cfu g−1) were present throughout manufacture in all batches, but only the latter continued to grow during ripening, and mostly on the surface (up to 1.6×107 cfu g−1). Filamentous fungi, among which P. roqueforti was a majority, reached their maximum (around 5.0×108 cfu g−1) between day 15 and day 30. By molecular methods, all lactococcal isolates were identified as Lactococcus lactis subsp. lactis. Fifty two percent of the lactobacilli were classified as Lactobacillus plantarum or Lactobacillus paraplantarum and a further 27% as Lactobacillus casei or Lactobacillus paracasei. Dextran-producing Leuconostoc mesenteroides (58%), Leuconostoc citreum (24%) and Leuconostoc pseudomesenteroides (12.5%) were identified from the MSE agar plates, although strains of non-producing Leuconostoc lactis were also isolated from MRS.
33 schema:genre research_article
34 schema:inLanguage en
35 schema:isAccessibleForFree false
36 schema:isPartOf Nd46291c017444e81ae21e9afa14cc3d3
37 Ne5c28cd96974404fbceeb54ea4b4090a
38 sg:journal.1312167
39 schema:name Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: identification of dominant lactic acid bacteria
40 schema:pagination 503-508
41 schema:productId Na1d11243c54b4a24a582aa6149737896
42 Nd6767093570a481e8409c308c3a8fb28
43 Nec1206cf88944e189ca5d44a14b8f407
44 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042242100
45 https://doi.org/10.1007/s00217-005-0230-8
46 schema:sdDatePublished 2019-04-11T12:42
47 schema:sdLicense https://scigraph.springernature.com/explorer/license/
48 schema:sdPublisher N2f5ef81139644ca8ab7b954605a9567d
49 schema:url http://link.springer.com/10.1007%2Fs00217-005-0230-8
50 sgo:license sg:explorer/license/
51 sgo:sdDataset articles
52 rdf:type schema:ScholarlyArticle
53 N2f5ef81139644ca8ab7b954605a9567d schema:name Springer Nature - SN SciGraph project
54 rdf:type schema:Organization
55 N470a4951bc6d4b8ebbd572e17770d577 rdf:first sg:person.0771023101.40
56 rdf:rest N7e7f3b6345534862bcef9c07416e63e0
57 N7e7f3b6345534862bcef9c07416e63e0 rdf:first sg:person.01034727657.09
58 rdf:rest Na00d55588eca4e74aa2a2df195a69e3c
59 Na00d55588eca4e74aa2a2df195a69e3c rdf:first sg:person.01010700223.02
60 rdf:rest rdf:nil
61 Na1d11243c54b4a24a582aa6149737896 schema:name readcube_id
62 schema:value c93878384c05f96f4bdcba07eb4a4bb70a05146ae578bcead9afdcce9d07d13b
63 rdf:type schema:PropertyValue
64 Nd46291c017444e81ae21e9afa14cc3d3 schema:issueNumber 4
65 rdf:type schema:PublicationIssue
66 Nd6767093570a481e8409c308c3a8fb28 schema:name dimensions_id
67 schema:value pub.1042242100
68 rdf:type schema:PropertyValue
69 Ne5c28cd96974404fbceeb54ea4b4090a schema:volumeNumber 223
70 rdf:type schema:PublicationVolume
71 Nec1206cf88944e189ca5d44a14b8f407 schema:name doi
72 schema:value 10.1007/s00217-005-0230-8
73 rdf:type schema:PropertyValue
74 Nfc78b43c75524eb49731ebc49a651a1c rdf:first sg:person.0675646725.31
75 rdf:rest N470a4951bc6d4b8ebbd572e17770d577
76 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
77 schema:name Medical and Health Sciences
78 rdf:type schema:DefinedTerm
79 anzsrc-for:1103 schema:inDefinedTermSet anzsrc-for:
80 schema:name Clinical Sciences
81 rdf:type schema:DefinedTerm
82 sg:journal.1312167 schema:issn 0044-3026
83 1438-2385
84 schema:name European Food Research and Technology
85 rdf:type schema:Periodical
86 sg:person.01010700223.02 schema:affiliation https://www.grid.ac/institutes/grid.419120.f
87 schema:familyName Mayo
88 schema:givenName Baltasar
89 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01010700223.02
90 rdf:type schema:Person
91 sg:person.01034727657.09 schema:affiliation https://www.grid.ac/institutes/grid.419120.f
92 schema:familyName Álvarez-Martín
93 schema:givenName Pablo
94 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01034727657.09
95 rdf:type schema:Person
96 sg:person.0675646725.31 schema:affiliation https://www.grid.ac/institutes/grid.419120.f
97 schema:familyName Flórez
98 schema:givenName Ana Belén
99 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0675646725.31
100 rdf:type schema:Person
101 sg:person.0771023101.40 schema:affiliation https://www.grid.ac/institutes/grid.4807.b
102 schema:familyName López-Díaz
103 schema:givenName Teresa María
104 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0771023101.40
105 rdf:type schema:Person
106 sg:pub.10.1007/bf01042813 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018373068
107 https://doi.org/10.1007/bf01042813
108 rdf:type schema:CreativeWork
109 sg:pub.10.1007/s00217-005-0021-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039194235
110 https://doi.org/10.1007/s00217-005-0021-2
111 rdf:type schema:CreativeWork
112 https://app.dimensions.ai/details/publication/pub.1082420261 schema:CreativeWork
113 https://app.dimensions.ai/details/publication/pub.1082805311 schema:CreativeWork
114 https://doi.org/10.1016/0168-1605(94)00119-q schema:sameAs https://app.dimensions.ai/details/publication/pub.1004609844
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1016/0958-6946(92)90005-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011748927
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1016/0958-6946(96)80001-x schema:sameAs https://app.dimensions.ai/details/publication/pub.1002019976
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1016/s0958-6946(01)00056-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032526434
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/s0958-6946(01)00057-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046285822
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1016/s0958-6946(97)00047-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037374916
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1016/s0958-6946(98)00113-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028397993
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1017/s0022029900016721 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053872878
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1017/s0022029900026686 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053798130
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1017/s0022029997002185 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053918194
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1051/lait:196948715 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057022528
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1051/lait:197958825 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057022867
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1051/lait:1980593-59410 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057022878
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1051/lait:1981601-6025 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057022911
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1051/lait:1995643 schema:sameAs https://app.dimensions.ai/details/publication/pub.1057023476
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1093/chromsci/37.4.108 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035201303
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1093/nar/25.17.3389 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047265454
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1099/00207713-44-4-846 schema:sameAs https://app.dimensions.ai/details/publication/pub.1028445531
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1111/j.1574-6968.1998.tb13177.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1039886741
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1128/jb.173.7.2271-2277.1991 schema:sameAs https://app.dimensions.ai/details/publication/pub.1062720304
153 rdf:type schema:CreativeWork
154 https://doi.org/10.3168/jds.s0022-0302(90)78776-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086091268
155 rdf:type schema:CreativeWork
156 https://doi.org/10.3168/jds.s0022-0302(96)76534-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086092151
157 rdf:type schema:CreativeWork
158 https://www.grid.ac/institutes/grid.419120.f schema:alternateName Instituto de Productos Lácteos de Asturias
159 schema:name Instituto de Productos Lácteos de Asturias (CSIC), Carretera de Infiesto s/n, 33300, Villaviciosa, Asturias, Spain
160 rdf:type schema:Organization
161 https://www.grid.ac/institutes/grid.4807.b schema:alternateName University of Leon
162 schema:name Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, León, Spain
163 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...