P. Gaya

J. M. Navas, J. Arqués, P. Gaya, 2016, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese

J. Arqués, P. Gaya, M. Medina, 2005 .

Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk.

P. Gaya, M. Medina, M. Nuñez, 1998, International journal of food microbiology.

The Effect of Liposome-Encapsulated Bacillus subtilis Neutral Proteinase on Manchego Cheese Ripening

A. Picon, P. Gaya, M. Medina, 1995 .

Influence of breed, animal, and days of lactation on lactoperoxidase system components in goat milk.

P. Gaya, M. Medina, M. Nuñez, 1991, Journal of dairy science.

Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

P. Gaya, M. Ávila, S. Garde, 2020 .

Glycerol and cobalamin metabolism in lactobacilli: relevance of the propanediol dehydrogenase pdh30

J. Arqués, P. Gaya, M. Medina, 2015, European Food Research and Technology.

Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defect

P. Gaya, M. Nuñez, M. Ávila, 2012 .

Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high‐pressure treatments and bacteriocin‐producing lactic acid bacteria

B. Guamis, J. Arqués, P. Gaya, 2005, Journal of applied microbiology.

Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon

D. Bravo, P. Gaya, M. Medina, 2012 .

Effect of Pseudomonas fluorescens growth in ewe milk on casein brekdown, peptide formation and coagulation characteristics

P. Gaya, M. Medina, M. Nuñez, 1993 .

Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispánico cheese.

P. Gaya, M. Medina, M. Nuñez, 2006, Journal of dairy science.

Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture andripening of Manchego cheese

P. Gaya, M. Medina, M. Nuñez, 1997, Journal of applied microbiology.

Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639.

P. Gaya, M. Medina, M. Nuñez, 2006, Journal of dairy science.

Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese

P. Gaya, M. Medina, M. Nuñez, 2005 .

Acceleration of flavour formation in cheese by a bacteriocin-producing adjunct lactic culture

P. Gaya, M. Medina, M. Nuñez, 1997, Biotechnology Letters.

Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture.

P. Gaya, M. Medina, M. Nuñez, 2002, Journal of agricultural and food chemistry.

Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter cultures.

J. Arqués, P. Gaya, M. Medina, 2000 .

Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese.

P. Gaya, M. Medina, M. Nuñez, 1998, International journal of food microbiology.

Isolation of Tyrosine Decarboxylaseless Mutants of a Bacteriocin-Producing Enterococcus faecalis Strain and Their Application in Cheese.

P. Gaya, M. Nuñez, H. Joosten, 1995, Journal of Food Protection.

Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese.

J. Arqués, P. Gaya, M. Medina, 2020, Journal of dairy science.

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese.

P. Gaya, M. Ávila, S. Garde, 2016, Food microbiology.

Occurrence of Clostridium spp. in ovine milk and Manchego cheese with late blowing defect: Identification and characterization of isolates

P. Gaya, M. Nuñez, S. Garde, 2011 .

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese.

A. Picon, P. Gaya, M. Nuñez, 2012, Journal of dairy science.

Effect of high-pressure treatments on proteolysis and texture of ewes’ raw milk La Serena cheese

J. Arqués, P. Gaya, M. Medina, 2007 .

Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments.

J. Arqués, P. Gaya, M. Medina, 2006, Journal of dairy science.

Staphylococcus aureus, thermostable nuclease and staphylococcal enterotoxins in raw ewes' milk Manchego cheese.

P. Gaya, M. Medina, M. Nuñez, 1988, The Journal of applied bacteriology.

Cross-inhibition among wild strains of Lactococcus lactis isolated from the same ecological niche.

P. Gaya, M. Medina, J. Centeno, 2002, Journal of food protection.

Incidence ofListeria monocytogenesand otherListeriaspecies in raw milk produced in Spain

J. Sánchez, P. Gaya, M. Medina, 1998 .

Poster A6 Chemical and rheological characteristics of manchego cheese made from activated lactoperoxidase system ewes' milk

P. Gaya, M. Medina, M. Nuñez, 1993 .

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.

A. Picon, P. Gaya, J. Calzada, 2013, Journal of dairy science.

Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage

A. Picon, P. Gaya, J. Calzada, 2014 .

Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes scott A.

P. Gaya, J. Calzada, M. Nuñez, 2006, Journal of food protection.

Inactivation of Listeria monocytogenes during dry-cured ham processing.

J. Martínez-Suárez, D. Bravo, P. Gaya, 2019, International journal of food microbiology.

Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk

A. Picon, P. Gaya, J. Calzada, 2015 .

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

A. Picon, P. Gaya, J. Calzada, 2014, Food and Bioprocess Technology.

Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures

A. Picon, P. Gaya, M. Nuñez, 2010 .

Bacteriocin quantification by the critical dilution method: a comparison of arbitrary units with diameter and area of the zone of growth inhibition

P. Gaya, M. Medina, M. Nuñez, 1996 .

Application of recombinant lactic acid bacteria and bifidobacteria able to enrich soy beverage in dihydrodaidzein and dihydrogenistein.

P. Gaya, Á. Peirotén, José Mª Landete, 2020, Food research international.

Cheese supplementation with five species of edible seaweeds: Effect on proteolysis, lipolysis and volatile compounds

A. Picon, P. Gaya, M. Nuñez, 2019, International Dairy Journal.

High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics

A. Picon, P. Gaya, M. Nuñez, 2013, Food and Bioprocess Technology.

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

A. Picon, P. Gaya, M. Nuñez, 2012, Journal of Dairy Research.

Lowering hydrophobic peptides and increasing free amino acids in cheese made with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein

A. Picon, P. Gaya, M. Nuñez, 2007 .

INHIBITION OF LISTERIA INNOCUA IN MANCHEGO CHEESE BY BACTERIOCINPRODUCING ENTEROCOCCUS FAECALIS INIA 4

P. Gaya, M. Medina, M. Nuñez, 1997 .

The Effect of Liposome Encapsulation of Chymosin Derived by Fermentation on Manchego Cheese Ripening

A. Picon, P. Gaya, M. Medina, 1994 .

PCR detection of the structural genes of nisin Z and lacticin 481 inLactococcus lactis subsp. lactisINIA 415, a strain isolated from raw milk Manchego cheese

P. Gaya, M. Medina, M. Nuñez, 2004, Biotechnology Letters.

Proteinases encapsulated in stimulated release liposomes for cheese ripening

A. Picon, P. Gaya, M. Medina, 1997, Biotechnology Letters.

Goats' Milk Lactoperoxidase System Against Listeria monocytogenes.

P. Gaya, M. Medina, M. Nuñez, 1993, Journal of food protection.

Effect of Lactobacillus plantarum as adjunct starter on the flavour and texture of a semi-hard cheese made from pasteurised cows' milk

P. Gaya, M. Medina, M. Nuñez, 1996 .

Occurrence of Listeria monocytogenes and other Listeria spp. in raw caprine milk.

P. Gaya, M. Medina, M. Nuñez, 1996, Journal of dairy science.

The effect of ewe milk lactoperoxidase system on pseudomonas fluorescens growth, casein breakdown, peptide formation and milk coagulation characteristics

P. Gaya, M. Medina, M. Nuñez, 1994 .

Purification and Characterization of Three Extracellular Produced by Pseudomonas fluorescens INIA 745, an Isolate from Ewe's Milk

A. F. Mohedano, P. Gaya, M. Medina, 2012 .

Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation

P. Gaya, M. Nuñez, E. Fernández-García, 2004 .

Effect of recombinant chymosin on ewes' milk coagulation and Manchego cheese characteristics

P. Gaya, M. Medina, M. Nuñez, 1992, Journal of Dairy Research.

Hydrophilic and hydrophobic peptides produced in cheese by wild Lactococcus lactis strains

P. Gaya, M. Medina, M. Nuñez, 2002, Letters in applied microbiology.

Hydrolysis of caseins and formation of hydrophilic and hydrophobic peptides by wild Lactococcus lactis strains isolated from raw ewes’ milk cheese

P. Gaya, M. Medina, M. Nuñez, 2001, Journal of applied microbiology.

Short Communication: Stability of Chymosin and Cyprosins Under Milk-Coagulation and Cheese-Ripening Conditions

A. Picon, P. Gaya, M. Medina, 1999 .

The effect of liposome-encapsulated cyprosins on manchego cheese ripening

C. Serrano, A. Picon, P. Gaya, 1996 .

The Effect of the Cysteine Proteinase from Micrococcus sp. INIA 528 on the Ripening Process of Manchego Cheese

A. F. Mohedano, P. Gaya, M. Medina, 1998 .

Effect of pH, temperature and culture medium composition on the production of an extracellular cysteine proteinase by Micrococcus sp. INIA 528

A. F. Mohedano, P. Gaya, M. Medina, 1997, Journal of applied microbiology.

HYDROLYSIS OF MILK PROTEINS AND FORMATION OF PEPTIDES BY MICROCOCCI ISOLATED FROM RAW MILK AND CHEESE

A. F. Mohedano, P. Gaya, M. Medina, 1996 .

Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains.

D. Bravo, P. Gaya, I. Álvarez, 2019, International journal of food microbiology.

Staphylococcus aureus in the Processing Environment of Cured Meat Products

A. García-Lafuente, J. Arqués, M. D'Arrigo, 2023, Foods.

Release of encapsulated proteinase from dehydration-rehydration liposomes by a co-encapsulated phospholipase

A. Picon, P. Gaya, M. Medina, 1995, Biotechnology Letters.

Microencapsulation of cyprosins from flowers ofCynara cardunculus L. in dehydration-rehydration liposomes

A. Picon, P. Gaya, M. Medina, 1994, Biotechnology Letters.

The Effect of on Manchego Liposome-Encapsulated Cyprosins Cheese Ripening

C. Serrano, A. Picon, P. Gaya, 1996 .

Bifidobacterium adolescentis INIA P784: The first probiotic bacterium capable of producing enterodiol from lignan extracts

P. Gaya, M. Medina, Á. Peirotén, 2017 .

Exogenous Sources of Listeria Contamination in Raw Ewe's Milk.

José L. Rodríguez, P. Gaya, M. Medina, 1996, Journal of food protection.

Lactoperoxidase and thiocyanate contents of goats' milk during lactation

P. Gaya, M. Medina, M. Nuñez, 1990 .

The lactoperoxidase system in ewes' milk: levels of lactoperoxidase and thiocyanate

P. Gaya, M. Medina, M. Nuñez, 1989 .

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese.

A. Picon, P. Gaya, J. Calzada, 2013, Journal of dairy science.

Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.

P. Gaya, M. Ávila, S. Garde, 2017, Food research international.

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

A. Picon, P. Gaya, M. Nuñez, 2012, Journal of Dairy Research.