Universidad del País Vasco/Euskal Herriko Unibertsitatea-ko ikertzaileekin lankidetzan egindako argitalpenak (245)

2024

  1. A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

    Foods, Vol. 13, Núm. 9

  2. Assessment of in vitro digestibility and postdigestion peptide release of mare milk in relation to different management systems and lactation stages

    Journal of Dairy Science, Vol. 107, Núm. 10, pp. 7594-7608

  3. Characterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares

    Journal of the Science of Food and Agriculture

  4. Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors

    Journal of Sensory Studies, Vol. 39, Núm. 5

  5. Comparative proteomic analysis of the changes in mare milk associated with different lactation stages and management systems

    Food Chemistry, Vol. 445

  6. Complete characterization of the fatty acid profile of mare milk from commercial semi-extensive farms during lactation

    Journal of Food Composition and Analysis, Vol. 134

  7. Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445))

    Food Chemistry

  8. Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain

    Food Chemistry, Vol. 442

  9. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

    Beverages, Vol. 10, Núm. 3

  10. FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

    Plant Foods for Human Nutrition, Vol. 79, Núm. 2, pp. 545-550

  11. Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management

    Foods, Vol. 13, Núm. 9

  12. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

    Food Research International, Vol. 187

  13. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

    Food Research International, Vol. 176

  14. The water footprint of Spanish Ternera de Navarra PGI beef: Conventional versus novel feeding based on vegetable by-products from the local food industry

    Agricultural Systems, Vol. 218

2023

  1. Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

    Journal of Proteomics, Vol. 272

  2. Changes during lactation in the mineral element content of mare milk produced in semi-extensive rural farms

    Journal of Food Composition and Analysis, Vol. 123

  3. Normal-Fat vs. High-Fat Diets and Olive Oil vs. CLA-Rich Dairy Fat: A Comparative Study of Their Effects on Atherosclerosis in Male Golden Syrian Hamsters

    Metabolites, Vol. 13, Núm. 7

  4. Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

    Foods, Vol. 12, Núm. 4

  5. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

    Current Research in Food Science, Vol. 6

  6. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559