Publikationen, an denen er mitarbeitet María Dolores Virto Lekuona (21)

2023

  1. 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

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. 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. 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. La investigación científica en el queso Idiazabal

    Revista internacional de los estudios vascos = Eusko ikaskuntzen nazioarteko aldizkaria = Revue internationale des ètudes basques = International journal on Basque studies, RIEV, Vol. 53, Núm. 2, pp. 395-431

2007

  1. Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes

    Journal of Dairy Research, Vol. 74, Núm. 3, pp. 329-335

2006

  1. 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

2005

  1. Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

    Enzyme and Microbial Technology, Vol. 36, Núm. 7, pp. 870-879

2004

  1. Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

    Journal of Dairy Research, Vol. 71, Núm. 3, pp. 372-379

2003

  1. Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

    International Dairy Journal, Vol. 13, Núm. 7, pp. 547-557

  2. Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

    International Dairy Journal, Vol. 13, Núm. 5, pp. 391-399

2001

  1. Development of characteristic flavor in Idiazabal cheese adding commercial lipases

    FOOD FLAVORS AND CHEMISTRY

  2. 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