Publications dans lesquelles il/elle collabore avec Luis Javier Rodríguez Barrón (35)

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

  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

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

  2. Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses

    European Food Research and Technology, Vol. 243, Núm. 8, pp. 1405-1414

2016

  1. Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing

    International Dairy Journal, Vol. 53, pp. 29-36

  2. Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

    International Dairy Journal, Vol. 58, pp. 23-30

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

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

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. Efecto de las tortas de oleaginosas sobre la calidad de la leche de oveja

    Albéitar: publicación veterinaria independiente, Núm. 147, pp. 42

  2. Effect of part-time grazing and alfalfa hay supplementation on fatty acid content of sheep's milk

    Challenging strategies to promote the sheep and goat sector current global context

  3. 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. Complementar la dieta de las ovejas con alperujo proporciona lácteos más saludables

    Alimentación, equipos y tecnología, Año 29, Núm. 254, pp. 18-22

  3. 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

  4. Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque country

    Global food security: ethical and legal challenges : EurSafe 2010 Bilbao, Spain 16-18 September 2010 (Wageningen Academic Publishers), pp. 16

2009

  1. Efecto del pastoreo a tiempo parcial sobre la producción lechera de ovejas Latxas

    XXXIV Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia (SEOC): Barbastro, 16-19 de septiembre de 2009