N. Taboada

Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria

R. Medina, N. Taboada, C. V. Van Nieuwenhove, 2019, Mljekarstvo.

Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of Argentinean goat cheeses

R. Medina, N. Taboada, C. V. Nieuwenhove, 2015 .

Administration of selected probiotic mixture improves body weight gain and meat fatty acid composition of creole goats.

S. González, N. Taboada, C. V. Van Nieuwenhove, 2022, Food Bioscience.

Campylobacter jejuni Method for High-Resolution Genotyping of Comparative Genomic Fingerprinting Development and Validation of a

V. Gannon, C. Jokinen, Peter Kruczkiewicz, 2012 .

Characterization and Technological Properties of Lactic Acid Bacteria Isolated from Traditional Argentinean Goat’s Milk Products

R. Medina, N. Taboada, M. Núñez, 2014 .

BIOCHEMICAL AND MICROBIOLOGICAL CHANGES THROUGHOUT THE RIPENING OF ARGENTINEAN FRESH GOAT’S MILK CHEESES MADE WITH NATIVE CULTURES

R. Medina, N. Taboada, Soledad López Alzogaray, 2017 .