Publications (259) Publications in which a researcher has participated

filter_list Food Science

2025

  1. Characterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares

    Journal of the Science of Food and Agriculture, Vol. 105, Núm. 3, pp. 1894-1903

  2. Characterization of methanolysis products from plasmalogenic lipids in horse muscle tissue

    Journal of Food Composition and Analysis, Vol. 137

2024

  1. A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions

    Foods, Vol. 13, Núm. 9

  2. Assessment of in vitro digestibility and postdigestion peptide release of mare milk in relation to different management systems and lactation stages

    Journal of Dairy Science, Vol. 107, Núm. 10, pp. 7594-7608

  3. Comparative proteomic analysis of the changes in mare milk associated with different lactation stages and management systems

    Food Chemistry, Vol. 445

  4. Complete characterization of the fatty acid profile of mare milk from commercial semi-extensive farms during lactation

    Journal of Food Composition and Analysis, Vol. 134

  5. Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445))

    Food Chemistry

  6. Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain

    Food Chemistry, Vol. 442

  7. FODMAP Content Like-by-like Comparison in Spanish Gluten-free and Gluten-containing Cereal-based Products

    Plant Foods for Human Nutrition, Vol. 79, Núm. 2, pp. 545-550

  8. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

    Food Research International, Vol. 187

  9. Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references

    Food Research International, Vol. 176

  10. Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese

    Microbiome, Vol. 12, Núm. 1

  11. The water footprint of Spanish Ternera de Navarra PGI beef: Conventional versus novel feeding based on vegetable by-products from the local food industry

    Agricultural Systems, Vol. 218

2023

  1. Changes during lactation in the mineral element content of mare milk produced in semi-extensive rural farms

    Journal of Food Composition and Analysis, Vol. 123

  2. Normal-Fat vs. High-Fat Diets and Olive Oil vs. CLA-Rich Dairy Fat: A Comparative Study of Their Effects on Atherosclerosis in Male Golden Syrian Hamsters

    Metabolites, Vol. 13, Núm. 7

  3. 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

  4. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

    Current Research in Food Science, Vol. 6

  5. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559

  6. 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

  7. Vegetable By-Products as Alternative and Sustainable Raw Materials for Ruminant Feeding: Nutritive Evaluation and Their Inclusion in a Novel Ration for Calf Fattening

    Animals, Vol. 13, Núm. 8