Publicaciones en las que colabora con Mertxe de Renobales Scheifler (53)

2021

  1. The sum of plasma fatty acids ISO16:0, ISO17:0, trans11-18:1, CIS9, trans11-cla, and cis6-18:1 as biomarker of dairy intake established in an intervention study and validated in the epic cohort of gipuzkoa

    Nutrients, Vol. 13, Núm. 2, pp. 1-16

2017

  1. Changes in terpenoid composition of milk and cheese from commercial sheep flocks associated with seasonal feeding regimens throughout lactation

    Journal of Dairy Science, Vol. 100, Núm. 1, pp. 96-105

  2. Cheeses with protected land- and tradition-related labels: Traceability and authentication

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 100-119

  3. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

    Journal of Dairy Science, Vol. 100, Núm. 9, pp. 6962-6971

2016

  1. Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese

    Food Chemistry, Vol. 197, pp. 622-633

  2. Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing

    International Dairy Journal, Vol. 53, pp. 29-36

  3. Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

    Dairy Science and Technology, Vol. 96, Núm. 1, pp. 53-65

2015

  1. Commercial sheep flocks-fatty acid and fat-soluble antioxidant composition of milk and cheese related to changes in feeding management throughout lactation

    Journal of Dairy Research, Vol. 82, Núm. 3, pp. 334-343

  2. Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid-liquid extraction followed by high performance liquid chromatography

    Food Chemistry, Vol. 173, pp. 709-717

2014

  1. Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations

    Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416

2013

  1. Highlight Article summary: What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 11, pp. 1257

  2. Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

    Dairy Science and Technology, Vol. 93, Núm. 1, pp. 83-98

  3. What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements

    European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1378-1401

2012

  1. Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks

    Journal of Dairy Research, Vol. 79, Núm. 4, pp. 485-494

  2. Part-time grazing improves sheep milk production and its nutritional characteristics

    Food Chemistry, Vol. 130, Núm. 1, pp. 90-96

2011

  1. Efecto de las tortas de oleaginosas sobre la calidad de la leche de oveja

    Albéitar: publicación veterinaria independiente, Núm. 147, pp. 42

  2. Effect of part-time grazing and alfalfa hay supplementation on fatty acid content of sheep's milk

    Challenging strategies to promote the sheep and goat sector current global context

  3. Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk

    Journal of Dairy Research, Vol. 78, Núm. 2, pp. 129-135

  4. Increase in water-soluble total antioxidant capacity of sheep's milk as a result of increased grazing time

    Challenging strategies to promote the sheep and goat sector current global context

2010

  1. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry

    Food Chemistry, Vol. 120, Núm. 4, pp. 1162-1169