manuel castillo

PEER REVIEW PUBLICATIONS

1 Curd Syneresis Optical Sensor Technology

2 Cutting Time Prediction Sensor Technology - acid coagulation

3 Cutting Time Prediction Sensor Technology - enzymatic coagulation

4 Total Milk-Clotting Activity Measurement Apparatus

5 Curd Syneresis Models

6 Cheese Microstructure and Naotechnology Applications

7 Meat Emulsion Stability Sensor Technology

8 Other

8 Other

1. Ferrandini, E., López, M. B., Castillo, M., Laencina, J. 2011. Influence of an artisanal lamb rennet paste on proteolysis and textural properties of Murcia al Vino cheese. Food Chemistry. 124 583-588.

2. Ferrandini, E., Castillo, M., López, M. B., De Renobales, M., Virto, M., Hernández, I., Price, A. V., Laencina, J. 2008. Technological Characterisation of Experimental Natural Rennets Pastes. Food Science and Technology International, 14, 63-70.

3. Jordán, M.J., Kevin, L. Goodner, Castillo, M., Laencina, J. 2005. Comparison of two HS-SPME fibers for the detection of volatile chemical concentration changes due to industrial processing. Journal of the Science of Food and Agriculture 85, 1065-1071.