Luis Javier Rodríguez Barrón-rekin lankidetzan egindako argitalpenak (30)

2024

  1. 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

  2. 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

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

    Food Chemistry, Vol. 445

  4. 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

  5. Ekoizpen-sistema erdi-estentsibopean hazitako Euskal Herriko mendiko zaldia arrazako behor-esnearen kalitate nutrizionalaren azterketa

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 45, pp. 113-126

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

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

2022

  1. 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

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

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

2021

  1. 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

  2. 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

  3. 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

  4. Sustainability assessment of pasture-based dairy sheep systems: A multidisciplinary and multiscale approach

    Sustainability (Switzerland), Vol. 13, Núm. 7

2020

  1. Effect of ageing time on consumer preference and sensory description of foal meat

    Food Research International, Vol. 129

2019

  1. Terpenoid traceability of commercial sheep cheeses produced in mountain and valley farms: From pasture to mature cheeses

    Food Research International, Vol. 126

  2. 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

2018

  1. Case study using commercial dairy sheep flocks: Comparison of the fat nutritional quality of milk produced in mountain and valley farms

    LWT - Food Science and Technology, Vol. 89, pp. 374-380

  2. Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication

    GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS (JOHN WILEY & SONS LTD), pp. 100-119

  3. Distinct correlations between lipogenic gene expression and fatty acid composition of subcutaneous fat among cattle breeds

    BMC Veterinary Research, Vol. 14, Núm. 1