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M.B. López

Observed names: López, M. Belén, M B LOPEZ, M B LÓOPEZ, M. B. López, M. Belén López, M.B Lopez, M.B López, MARIA BELÉN LÓPEZ, Maria Belen López, Maria Belén López, María Belén López, Marı́a B. López
Observed institution: Universidad de Murcia
ORCID: 0000-0001-6898-5545
Observed ORCID: 0000-0001-6898-5545
OpenAlex ID: A5039155881
Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
2008 · M.D. Hernández, M.B. López, et al. · Food Chemistry · 255
Improvements in goat milk quality: A review
2014 · V. García, S. Rovira, et al. · Small Ruminant Research · 99
Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration
2000 · M Castillo, F.A Payne, et al. · International Dairy Journal · 99
Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese
2012 · V. García, S. Rovira, et al. · Dairy Science and Technology · 71
Rheological Properties and Cutting Time of Rennet Gels. Effect of pH and Enzyme Concentration
1998 · M.B López, S.B Lomholt, et al. · International Dairy Journal · 49
Residual clotting activity and ripening properties of vegetable rennet from Cynara cardunculus in La Serena cheese
1999 · Isidro Roa, M. Belén López, et al. · Food Research International · 42
Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese
2010 · E. Ferrandini, M.B. López, et al. · Food Chemistry · 34
Proteolytic activities of some milk clotting enzymes on ovine casein
2000 · Antonio J. Trujillo, Buenaventura Guamis, et al. · Food Chemistry · 31
Hot topic: Microstructure quantification by scanning electron microscopy and image analysis of goat cheese curd
2011 · S. Rovira, M.B. López, et al. · Journal of Dairy Science · 29
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Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese
2016 · Beatrice Torracca, Francesca Pedonese, et al. · International Dairy Journal · 24
Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties
2013 · Khalid Boutoial, Victor García, et al. · Journal of Dairy Research · 24
Optical sensor technology for measuring whey fat concentration in cheese making
2004 · M. Castillo, F.A. Payne, et al. · Journal of Food Engineering · 24
Effect of calcium and enzyme in cutting time prediction of coagulating goats’ milk using a light scattering sensor
2002 · M. Castillo, F.A. Payne, et al. · International Dairy Journal · 23
Can Moderate Levels of Organic Selenium in Dairy Cow Feed Naturally Enrich Dairy Products?
2020 · Irene Azorín, Josefa Madrid, et al. · Animals · 17
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A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation
2014 · V. García, S. Rovira, et al. · Dairy Science and Technology · 17
Viscosity changes during rennet coagulation of Murciano‐Granadina goat milk
1999 · M B LÓOPEZ, M J JORDÁN, et al. · International Journal of Dairy Technology · 17
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Physicochemical, microbiological, textural and sensory changes during the ripening of pasteurised goat milk cheese made with plant coagulant ( C ynara scolymus)
2015 · Víctor García, Silvia Rovira, et al. · International Journal of Dairy Technology · 16
Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)
2014 · Maria Dolores Garrido, Maria Dolores Hernández, et al. · Journal of Aquatic Food Product Technology · 16
Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese
2012 · E. Ferrandini, M. Castillo, et al. · Journal of Dairy Science · 16
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Reduction of androstenone perception in pan‐fried boar meat by different masking strategies
2017 · Macarena Egea, María Belén Linares, et al. · Journal of the Science of Food and Agriculture · 14
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Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese
2013 · Khalid Boutoial, Yanilka Alcántara, et al. · International Journal of Dairy Technology · 13
Combined Supplementation of Two Selenium Forms (Organic and Inorganic) and Iodine in Dairy Cows’ Diet to Obtain Enriched Milk, Cheese, and Yogurt
2024 · Irene Azorín, Josefa Madrid, et al. · Animals · 10
Kinetics of syneresis in fresh goat cheese
2000 · M. Castillo, María J. Jordán, et al. · Milk science international/Milchwissenschaft · 10
Influence of Dietary Lipid Source Supplementation on Milk and Fresh Cheese from Murciano-Granadina Goats
2023 · F. Moya, Josefa Madrid, et al. · Animals · 7
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Microstructure of industrially manufactured goat cheese Queso de Murcia al Vino during synaeresis
2013 · Silvia Rovira, Victor Garcia, et al. · International Journal of Dairy Technology · 7
Works count: 41
Citation count: 1,015
H-index: 16
I10-index: 23
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