Publicaciones en las que colabora con FRANCISCO JOSE PEREZ ELORTONDO (32)

2018

  1. Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese

    Journal of Sensory Studies, Vol. 33, Núm. 2

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. Estudio del efecto del mantenimiento en inmersión en el mar sobre las características de diversos tipos de vino

    Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 441-448

  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. 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

  3. 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

  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

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