Publikationen, an denen er mitarbeitet Yolanda Barcina Angulo (12)

2001

  1. Casein breakdown during ripening of Idiazabal cheese: Influence of starter and rennet type

    Journal of the Science of Food and Agriculture, Vol. 81, Núm. 2, pp. 210-215

  2. Changes in the free amino acid content during ripening of Idiazabal cheese: Influence of starter and rennet type

    Food Chemistry, Vol. 72, Núm. 3, pp. 309-317

1999

  1. Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening

    Lait, Vol. 79, Núm. 5, pp. 527-534

  2. Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

    Grasas y aceites, Vol. 50, Núm. 4, pp. 289-297

  3. Reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 76, Núm. 3, pp. 399-407

  4. The evolution of free fatty acids during the ripening of Idiazábal cheese: Influence of rennet type

    European Food Research and Technology, Vol. 210, Núm. 1, pp. 9-12

1998

  1. Changes in Triacylglycerols during the Ripening of Idiazabal Cheese

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 8, pp. 3252-3256

  2. Determination of triacylglycerol composition of Idiazabal cheese

    Chromatographia, Vol. 47, Núm. 9-10, pp. 579-586

  3. Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

    European Food Research and Technology, Vol. 207, Núm. 3, pp. 197-201

  4. Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 3, pp. 197-201

1994

  1. Changes in free fatty acids during the ripening of idiazabal cheese: Influence of brining time and smoking

    Journal of Dairy Research, Vol. 61, Núm. 2, pp. 281-288

1993

  1. Composición de la fracción lipídica del queso de vaca, oveja y cabra e influencia sobre su calidad

    Revista española de ciencia y tecnología de alimentos, Vol. 33, Núm. 4, pp. 345-363