Publikationen, an denen er mitarbeitet Yolanda Barcina Angulo (9)

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

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

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

  4. 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

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