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Daniel Abarquero

Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review
2021 · Daniel Abarquero, Erica Renes, et al. · International Journal of Food Science & Technology · 115
Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production
2023 · Daniel Abarquero, Raquel Bodelón, et al. · LWT · 47
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Study of the Technological Properties of Pedrosillano Chickpea Aquafaba and Its Application in the Production of Egg-Free Baked Meringues
2023 · Paula Fuentes Choya, Patricia Combarros-Fuertes, et al. · Foods · 42
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Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 Countries
2022 · Raquel P. F. Guiné, Sofia G. Florença, et al. · Sustainability · 37
Evaluation of technological properties and selection of wild lactic acid bacteria for starter culture development
2022 · D. Abarquero, E. Renes, et al. · LWT · 31
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Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese
2021 · E. Renes, D. Fernández, et al. · Journal of Dairy Science · 29
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Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
2024 · Daniel Abarquero, Cristina Duque, et al. · Food Research International · 17
Behaviour of sunflower (Helianthus annuus L.) oil and high oleic sunflower oil during the frying of churros
2025 · Silvia Álvarez Graña, Daniel Abarquero, et al. · Food Chemistry Advances · 14
Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
2024 · María Eugenia Tornadijo Rodríguez, Noemí López González, et al. · Dairy · 14
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Effect of autochthonous starter and non‐starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese
2023 · Daniel Abarquero, Raquel Bodelón, et al. · International Journal of Dairy Technology · 12
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Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk
2023 · Isabel Diezhandino, Domingo Fernández, et al. · Dairy · 11
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Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study
2024 · Daniel Abarquero, Ana Belén Flórez, et al. · International Journal of Food Science & Technology · 6
Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese
2021 · Domingo Fernández, Patricia Combarros-Fuertes, et al. · Dairy · 5
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Physico-chemical and microbiological characteristics of Zamorano-Leonés donkey milk, a Spanish donkey breed
2025 · D. Abarquero, D. Fernández, et al. · Food Bioscience · 4
Unveiling the volatilome of PGI Castellano cheese: Impact of ripening time and wild lactic-acid bacteria cultures on the volatile composition
2026 · Daniel Abarquero, Cátia Martins, et al. · Food Chemistry · 1
Author response for "Study of exopolysaccharides from lactic acid bacteria and their industrial applications: A review"
2021 · D. Abarquero, E. Renes, et al. · Publons reviews and discussion · 1
Role of Autochthonous Lacticaseibacillus in the Ripening of Donkey-Sheep Milk Cheese
2026 · Daniel Abarquero, Cristina Duque, et al. · Dairy
Selección de bacterias lácticas orientada a la mejora de la calidad del queso IGP castellano
2024 · Daniel Abarquero Camino · Buleria (Universidad de León)
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Author response for "Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study"
2024 · Daniel Abarquero, Ana Belén Flórez, et al. · Publons reviews and discussion
Author response for "Study of exopolysaccharides from lactic acid bacteria and their industrial applications: A review"
2021 · D. Abarquero, E. Renes, et al. · Publons reviews and discussion
Works count: 21
Citation count: 386
H-index: 11
I10-index: 11
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