P. Ruiz Pérez-Cacho

Physicochemical Composition, Antioxidant Status, Fatty Acid Profile, and Volatile Compounds of Milk and Fresh and Ripened Ewes’ Cheese from a Sustainable Part-Time Grazing System

O. Polvillo, J. Guzmán, C. Avilés, 2021, Foods.

Historical review of citrus flavor research during the past 100 years.

R. Rouseff, P. Ruiz Pérez-Cacho, F. Jabalpurwala, 2009, Journal of Agricultural and Food Chemistry.

Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela

R. Dios-Palomares, H. Galán-Soldevilla, P. Ruiz Pérez-Cacho, 2020, Foods.

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

J. Guzmán, L. Zarazaga, P. Ruiz Pérez-Cacho, 2020, Foods.

Linear regression models for estimating the effect of technological factors on the sensory characteristics of goat cheeses

R. Dios-Palomares, H. Galán-Soldevilla, P. Ruiz Pérez-Cacho, 2019, International Journal of Food Science & Technology.

Classification of artisanal Andalusian cheeses on physicochemical parameters applying multivariate statistical techniques

H. Galán-Soldevilla, P. Ruiz Pérez-Cacho, María Auxiliadora Haba Ruiz, 2016 .

Effect of Lactose-Reduction in Murciano-Granadina Semi-Hard Goat Cheese on Physicochemical and Sensory Characteristics

H. Galán-Soldevilla, Francisco de Asís Ruiz Morales, P. Ruiz Pérez-Cacho, 2023, Foods.