Publicaciones en colaboración con investigadores/as de Universidad Pública de Navarra (13)

2021

  1. Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-bretón horse breed

    Animals, Vol. 11, Núm. 5

2019

  1. Wild Boar - Production, Meat Quality Traits and Derived Products

    More than Beef, Pork and Chicken - The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet (Springer International Publishing), pp. 211-226

2005

  1. Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses

    Lait, Vol. 85, Núm. 6, pp. 491-513

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

  3. Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture

    International Dairy Journal, Vol. 11, Núm. 10, pp. 771-778

1999

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

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

  2. 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

  3. 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. 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

  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

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