Publikationen in Zusammenarbeit mit Forschern von Universidad del País Vasco/Euskal Herriko Unibertsitatea (37)

2024

  1. A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

    Foods, Vol. 13, Núm. 9

2023

  1. 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

  2. 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

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

2017

  1. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

    Journal of Dairy Science, Vol. 100, Núm. 9, pp. 6962-6971

2015

  1. Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid-liquid extraction followed by high performance liquid chromatography

    Food Chemistry, Vol. 173, pp. 709-717

2014

  1. Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations

    Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416

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. 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. 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

2009

  1. 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

  2. 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. N-6 and n-3 fatty acids in different beef adipose tissues depending on the presence or absence of the gene responsible for double-muscling

    Czech Journal of Animal Science, Vol. 53, Núm. 12, pp. 515-522

2007

  1. Characterisation of intramuscular, intermuscular and subcutaneous adipose tissues in yearling bulls of different genetic groups

    Meat Science, Vol. 76, Núm. 4, pp. 682-691

  2. Correlation between carcass conformation and fat cover degree, and muscle fatty acid profile of yearling bulls depending on breed and mh-genotype

    Livestock Science, Vol. 107, Núm. 2-3, pp. 199-212

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

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

2006

  1. Gas-liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids (cis9trans11 and trans10cis12 isomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids: Application to the intramuscular fat of beef meat

    Journal of Chromatography A, Vol. 1110, Núm. 1-2, pp. 133-139

  2. 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