Francisco José Pérez Elortondo-rekin lankidetzan egindako argitalpenak (19)

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

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

  2. Complementar la dieta de las ovejas con alperujo proporciona lácteos más saludables

    Alimentación, equipos y tecnología, Año 29, Núm. 254, pp. 18-22

  3. Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes

    Journal of Dairy Science, Vol. 93, Núm. 9, pp. 3902-3909

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

    Global food security: ethical and legal challenges : EurSafe 2010 Bilbao, Spain 16-18 September 2010 (Wageningen Academic Publishers), pp. 16

2009

  1. Efecto del pastoreo a tiempo parcial sobre la producción lechera de ovejas Latxas

    XXXIV Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC): Barbastro, 16-19 de septiembre de 2009

  2. Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition

    Food Chemistry, Vol. 116, Núm. 1, pp. 158-166

  3. Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing

    Journal of Dairy Research, Vol. 76, Núm. 3, pp. 301-307

2008

  1. La investigación científica en el queso Idiazabal

    Revista internacional de los estudios vascos = Eusko ikaskuntzen nazioarteko aldizkaria = Revue internationale des ètudes basques = International journal on Basque studies, RIEV, Vol. 53, Núm. 2, pp. 395-431

2007

  1. Volatile composition and sensory properties of industrially produced Idiazabal cheese

    International Dairy Journal, Vol. 17, Núm. 12, pp. 1401-1414

2006

  1. Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe's milk cheeses manufactured with lamb rennet paste

    Lait, Vol. 86, Núm. 6, pp. 415-434

2005

  1. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes' raw milk and animal rennet

    International Dairy Journal, Vol. 15, Núm. 4, pp. 371-382

  2. Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

    Journal of the Science of Food and Agriculture, Vol. 85, Núm. 10, pp. 1660-1671

2004

  1. Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

    Journal of Dairy Research, Vol. 71, Núm. 3, pp. 372-379

2001

  1. 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