LUIS JAVIER
RODRIGUEZ BARRON
UNIBERTSITATEKO KATEDRADUNA
LUIS JAVIER RODRIGUEZ BARRON-rekin lankidetzan egindako argitalpenak (24)
2024
2023
2021
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Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach
Journal of Dairy Science, Vol. 104, Núm. 1, pp. 253-269
2019
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Characterization of curd grain size and shape by 2-dimensional image analysis during the cheesemaking process in artisanal sheep dairies
Journal of Dairy Science, Vol. 102, Núm. 2, pp. 1083-1095
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Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions
Journal of Dairy Science, Vol. 102, Núm. 9, pp. 7813-7825
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Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk
Food and Bioproducts Processing, Vol. 116, pp. 160-169
2017
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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
2016
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Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese
Food Chemistry, Vol. 197, pp. 622-633
2015
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Commercial sheep flocks-fatty acid and fat-soluble antioxidant composition of milk and cheese related to changes in feeding management throughout lactation
Journal of Dairy Research, Vol. 82, Núm. 3, pp. 334-343
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Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid-liquid extraction followed by high performance liquid chromatography
Food Chemistry, Vol. 173, pp. 709-717
2014
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Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations
Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416
2012
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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
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Part-time grazing improves sheep milk production and its nutritional characteristics
Food Chemistry, Vol. 130, Núm. 1, pp. 90-96
2011
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Increase in water-soluble total antioxidant capacity of sheep's milk as a result of increased grazing time
Challenging strategies to promote the sheep and goat sector current global context
2010
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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
2009
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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
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Quantitative gas chromatographic method for the analysis of cis-9, trans-11 and trans-10, cis-12 isomers of the conjugated linoleic acid in liver
Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences, Vol. 855, Núm. 2 SPEC. ISS., pp. 152-158
2003
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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
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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour
International Dairy Journal, Vol. 13, Núm. 5, pp. 391-399
2002
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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