Jesús Salmerón Egea-rekin lankidetzan egindako argitalpenak (26)

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. 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. 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

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

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

  3. 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. 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

2007

  1. Food quality certification: An approach for the development of accredited sensory evaluation methods

    Food Quality and Preference, Vol. 18, Núm. 2, pp. 425-439

  2. Guía para la evaluación sensorial de la calidad de los vinos tintos de Rioja Alavesa = Arabako Errioxako ardo beltzen kalitatearen ebaluazio sentsoriala egiteko gidaliburua: vinos jóvenes y vinos con crianza en barrica = ardo gazteak eta barrikako ardo onduak

    Servicio Central de Publicaciones = Argitalpen Zerbitzu Nagusia

2006

  1. Entrenamiento específico, cualificación y control de jueces expertos del queso Idiazabal

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 371, pp. 100-101

  2. Evaluación sensorial de vino Rioja Alavesa

    Sustrai: revista agropesquera, Núm. 78, pp. 52-55

2002

  1. Effect of pasteurization and seasonal variations in the microflora of ewe's milk for cheesemaking

    Food Microbiology, Vol. 19, Núm. 2-3, pp. 167-174

  2. Sensory characterisation of ewe's milk cheeses using direct and indirect similarity measures: A comparison

    Journal of the Science of Food and Agriculture, Vol. 82, Núm. 4, pp. 435-442

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

  2. Sensory profile of ewe's milk cheeses

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 7, Núm. 4, pp. 347-353

2000

  1. Tratamiento estadístico de datos sensoriales

    Alimentación, equipos y tecnología, Año 19, Núm. 6, pp. 59-66

1999

  1. Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures

    Journal of Sensory Studies, Vol. 14, Núm. 2, pp. 161-179

  2. Development of standardized sensory methodologies: Some applications to Protected Designation of Origin cheeses

    Sciences des Aliments, Vol. 19, Núm. 5, pp. 543-558