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Luis Coronas Tejada

Observed names: L Tejada, L. TEJADA, L. Tejada, LUIS TEJADA, Luis Tejada, Luis Tejada Portero, Luis Tejada-Portero
ORCID: 0000-0002-5830-0597
Observed ORCID: 0000-0002-5830-0597
OpenAlex ID: A5088708881
Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk
2007 · E. Galán, F. Prados, et al. · International Dairy Journal · 93
Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant
2007 · L. Tejada, A. Abellán, et al. · International Dairy Journal · 75
Chemical and Microbiological Characteristics of Ewes' Milk Cheese Manufactured with Extracts from Flowers of Cynara cardunculus and Cynara humilis as Coagulants
1999 · Montserrat Vioque, Rafael Gómez, et al. · Journal of Agricultural and Food Chemistry · 65
Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial
2017 · Silvia Montoro-García, María Pilar Zafrilla-Rentero, et al. · Journal of Functional Foods · 55
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Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses
2002 · José Fernández‐Salguero, Luis Tejada, et al. · Journal of the Science of Food and Agriculture · 49
Effect of Freezing and Frozen Storage on Chemical and Microbiological Characteristics in Sheep Milk Cheese
2002 · L. Tejada, E. Sánchez, et al. · Journal of Food Science · 45
Effect of Freezing and Frozen Storage on the Sensorial Characteristics of Los Pedroches, a Spanish Ewe Cheese
2000 · L. TEJADA, R. GÓMEZ, et al. · Journal of Sensory Studies · 39
Sensory Characteristics of Ewe Milk Cheese Made With Three Types of Coagulant: Calf Rennet, Powdered Vegetable Coagulant and Crude Aqueous Extract From Cynara Cardunculus
2007 · LUIS TEJADA, RAFAEL GÓMEZ, et al. · Journal of Food Quality · 35
Sensorial Characteristics During Ripening of the Murcia Al Vino Goat's Milk Cheese: the Effect of the Type of Coagulant Used and the Size of the Cheese
2006 · L. TEJADA, A. ABELLÁN, et al. · Journal of Sensory Studies · 33
High-performance liquid chromatography-diode array detector determination and availability of phenolic compounds in 10 genotypes of walnuts
2016 · Fernando Figueroa, Javier Marhuenda, et al. · International Journal of Food Properties · 31
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Compositional characteristics of Murcia al Vino goat's cheese made with calf rennet and plant coagulant
2008 · LUIS TEJADA, ADELA ABELLÁN, et al. · International Journal of Dairy Technology · 29
Bioactivity of hydrolysates obtained from bovine casein using artichoke (Cynara scolymus L.) proteases
2019 · E. Bueno-Gavilá, A. Abellán, et al. · Journal of Dairy Science · 27
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Changes in proteolysis during the dry-cured processing of refrigerated and frozen loin
2018 · Adela Abellán, Eva Salazar, et al. · LWT · 26
Free amino acid content of goat's milk cheese made with animal rennet and plant coagulant
2011 · Adela Abellán, José María Cayuela, et al. · Journal of the Science of Food and Agriculture · 26
Nutritional and sensorial characteristics of zucchini ( Cucurbita pepo L.) as affected by freezing and the culinary treatment
2020 · Luis Tejada, Laura Buendía-Moreno, et al. · International Journal of Food Properties · 25
Effect of lyophilisation, refrigerated storage and frozen storage on the coagulant activity and microbiological quality of Cynara cardunculus L. extracts
2008 · Luis Tejada, Montserrat Vioque, et al. · Journal of the Science of Food and Agriculture · 25
Fatty Acids and Free Amino Acids Changes during Processing of a Mediterranean Native Pig Breed Dry-Cured Ham
2020 · Eva Salazar, José Mª Cayuela, et al. · Foods · 22
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Characterization of Proteolytic Activity of Artichoke (Cynara scolymus L.) Flower Extracts on Bovine Casein to Obtain Bioactive Peptides
2020 · Estefanía Bueno-Gavilá, Adela Abellán, et al. · Animals · 22
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Use of Recombinant Cyprosin in the Manufacture of Ewe's Milk Cheese
2003 · José Fernández-Salguero, Francisco Prados, et al. · Journal of Agricultural and Food Chemistry · 20
Bioactivity of Hydrolysates Obtained from Chicken Egg Ovalbumin Using Artichoke (Cynara scolymus L.) Proteases
2021 · Estefanía Bueno-Gavilá, Adela Abellán, et al. · Foods · 19
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A comparison of the quality of dry-cured loins obtained from the native pig breed (Chato Murciano) and from a modern crossbreed pig
2013 · E. Salazar, J. M. Cayuela, et al. · Animal Production Science · 18
Chemical, microbiological, textural, and sensory characteristics of pilot-scale Caciofiore cheese curdled with commercial Cynara cardunculus rennet and crude extracts from spontaneous and cultivated Onopordum tauricum
2023 · Giorgia Rampanti, Antonio Raffo, et al. · Food Research International · 17
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Bioactivities of Mealworm (Alphitobius diaperinus L.) Larvae Hydrolysates Obtained from Artichoke (Cynara scolymus L.) Proteases
2022 · Luis Tejada, Laura Buendía-Moreno, et al. · Biology · 16
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Effect of Salt Reduction on the Quality of Boneless Dry-Cured Ham from Iberian and White Commercially Crossed Pigs
2022 · Beatriz Muñoz-Rosique, Eva Salazar, et al. · Foods · 13
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Effect of processing time on the quality of dry-cured ham obtained from a native pig breed (Chato Murciano)
2014 · Eva Salazar, Adela Abellán, et al. · Animal Production Science · 12
Works count: 81
Citation count: 963
H-index: 19
I10-index: 28
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