Universidad del País Vasco/Euskal Herriko Unibertsitatea-ko ikertzaileekin lankidetzan egindako argitalpenak (57)

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

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. 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

  3. 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

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

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

2011

  1. 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. 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

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

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