María Isabel Berruga

Catedrática de Universidad (Full professor)

Universidad de Castilla-La Mancha - Campus de Albacete

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

María Isabel Berruga is a Full Professor at Universidad de Castilla-La Mancha - Campus de Albacete, Spain. Her research focuses on food science, specifically the diversity and spoilage potential of bacteria in dairy products, the development of bio-based food packaging, and innovative methods to enhance dairy product quality. She has published extensively on topics such as the inhibitory effects of plant extracts on dairy-related bacteria and the nutritional benefits of incorporating microalgal cells into dairy curd.

Articles (17)

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2022

Year:

2021

Year:

2021

Year:

2021

Year:

2020

Year:

2020

Collaborators (5)

Carmen Sanchez Lopez

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

SPAIN

View details

Ana Isabel Garzón Sigler

Profesora Titular de Universidad

Universidad de Córdoba

SPAIN

View details

Emilio L. Cano

Profesor Contratado Doctor

Universidad Rey Juan Carlos

SPAIN

View details

Manuel Carmona

SPAIN

View details

Jesus A. Santos

Professor of Food Microbiology

Universidad de León

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

María Isabel Berruga

Research Interests

Explore related searches

Contact this professor

About

Articles (17)

Diversity and spoilage potential of Pseudomonas spp. from Spanish milk and dairy products: Impact on fresh cheese and milk quality

Bio-based films from quince by-products: A sustainable alternative for biodegradable food packaging

Bio-based films from quince by-products: A sustainable alternative for biodegradable food packaging

Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese

Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese

Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese

Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)

Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese

Chia Seed Mucilage Edible Films with Origanum vulgare and Satureja montana Essential Oils: Characterization and Antifungal Properties

Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)

Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product

Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

Physicochemical, Microbiological and Technological Properties of Red Deer (Cervus elaphus) Milk during Lactation

Use of Chia by-Products Obtained from the Extraction of Seeds Oil for the Development of New Biodegradable Films for the Agri-Food Industry

Short communication: Red deer (Cervus elaphus) colostrum during its transition to milk

Volatile transference and antimicrobial activity of cheeses made with Ewes' milk fortified with essential oils

Collaborators (5)

Carmen Sanchez Lopez

Ana Isabel Garzón Sigler

Emilio L. Cano

Manuel Carmona

Jesus A. Santos

Make your next move.