Publicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (103)

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

    Food Chemistry, Vol. 445

  5. 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

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

    Foods, Vol. 13, Núm. 9

2023

  1. 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

  2. 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

  3. 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

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

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

  5. Traditional part-time grazing: A more sustainable sheep milk and cheese production in the Basque country

    Global food security: Ethical and legal challenges (Brill), pp. 129-131

2022

  1. Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products

    Scientific Reports, Vol. 12, Núm. 1

  2. Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid

    Journal of Functional Foods, Vol. 97

  3. Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry

    LWT, Vol. 163

  4. Mountain sheep grazing systems provide multiple ecological, socio-economic, and food quality benefits

    Agronomy for Sustainable Development, Vol. 42, Núm. 3

  5. The role of probiotics in nutritional health: probiotics as nutribiotics

    Probiotics in the Prevention and Management of Human Diseases: A Scientific Perspective (Elsevier), pp. 397-415

2021

  1. A review of the preservation of hard and semi-hard cheeses: Quality and safety

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 18

  2. Caspase activity in post mortem muscle and its relation to cattle handling practices

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6258-6264

  3. Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 5, pp. 1892-1900

  4. Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry

    Food Chemistry, Vol. 352