Publicaciones (350) Publicaciones en las que ha participado algún/a investigador/a

2024

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

    Foods, Vol. 13, Núm. 9

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

    Food Chemistry, Vol. 445

  3. 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

  4. 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

  5. Ekoizpen-sistema erdi-estentsibopean hazitako Euskal Herriko mendiko zaldia arrazako behor-esnearen kalitate nutrizionalaren azterketa

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 45, pp. 113-126

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

    Plant Foods for Human Nutrition

  7. Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management

    Foods, Vol. 13, Núm. 9

  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. 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

2022

  1. Antibiotics in Dairy Production: Where Is the Problem?

    Dairy, Vol. 3, Núm. 3, pp. 541-564