Iñaki Etaio Alonso-rekin lankidetzan egindako argitalpenak (23)

2024

  1. Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights

    Beverages, Vol. 10, Núm. 3

2023

  1. 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. Control de calidad sensorial de productos de calidad diferenciada

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 519-534

2021

  1. Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

    Food Quality and Preference, Vol. 87

2018

  1. Current status and perspectives of the official sensory control methods in protected designation of origin food products and wines

    Food Control, Vol. 88, pp. 159-168

  2. Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

    Journal of Sensory Studies, Vol. 33, Núm. 2

2016

  1. Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

    Journal of the science of food and agriculture, Vol. 96, Núm. 10, pp. 3492-3499

  2. Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

    Dairy Science and Technology, Vol. 96, Núm. 1, pp. 53-65

2015

  1. Sensory quality control of cheese: Going beyond the absence of defects

    Food Control, Vol. 51, pp. 371-380

2013

  1. Evaluation of sensory quality of calf chops: A new methodological approach

    Meat Science, Vol. 94, Núm. 1, pp. 105-114

2012

  1. Adecuación de las enseñanzas universitarias al Espacio Europeo de Educación Superior: balance del Máster en Enología Innovadora

    Vino y alimentación: estudios humanísticos y científicos

  2. Estudio del efecto del mantenimiento en inmersión en el mar sobre las características de diversos tipos de vino

    Vino y alimentación: estudios humanísticos y científicos

  3. Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia

    Food Quality and Preference, Vol. 23, Núm. 2, pp. 138-147

2011

  1. Acreditación de laboratorios en análisis sensorial de aplicación en productos específicos: confianza para el consumidor

    Los retos actuales de la industria alimentaria (Universidad de Burgos), pp. 157-170

  2. Análisis sensorial del queso Idiazabal

    Alimentación, equipos y tecnología, Núm. 261, pp. 50-55

2010

  1. Sensory quality control for food certification: A case study on wine. Method development

    Food Control, Vol. 21, Núm. 4, pp. 533-541

  2. Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring

    Food Control, Vol. 21, Núm. 4, pp. 542-548

2009

  1. Sensory attribute evolution in bottled young red wines from Rioja Alavesa

    European Food Research and Technology, Vol. 228, Núm. 5, pp. 695-705

2008

  1. Development of a quantitative sensory method for the description of young red wines from Rioja Alavesa

    Journal of Sensory Studies, Vol. 23, Núm. 5, pp. 631-655

  2. Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

    Australian Journal of Grape and Wine Research, Vol. 14, Núm. 3, pp. 211-222