Publications in collaboration with researchers from Universidad del País Vasco/Euskal Herriko Unibertsitatea (62)

2024

  1. Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors

    Journal of Sensory Studies, Vol. 39, Núm. 5

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

    Beverages, Vol. 10, Núm. 3

  3. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

    Food Research International, Vol. 176

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. Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines

    Foods, Vol. 11, Núm. 19

  2. Queso

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 209-229

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

  2. Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?

    Journal of Dairy Science, Vol. 104, Núm. 1, pp. 301-307

2019

  1. Problemática del control sensorial de los productos con denominación de origen protegida en Europa

    Encuentros de la tradición y de la innovación en el sector vitivinícola ; II. Factores de valorización del sector vitivinícola: [ponencias de los XVII y XVIII Cursos de Verano de la Universidad de Burgos, años 2017 y 2018]

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

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

  2. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses

    Food Microbiology, Vol. 56, pp. 52-68

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

  4. 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

  5. Part-time grazing improves sheep milk production and its nutritional characteristics

    Food Chemistry, Vol. 130, Núm. 1, pp. 90-96