Lactiker - Animalia Jatorriko Elikagaien Kalitatea eta Segurtasuna
Argitalpenak (262) Ikertzaileren baten partaidetza izan duten argitalpenak
2024
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A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions
Foods, Vol. 13, Núm. 9
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Comparative proteomic analysis of the changes in mare milk associated with different lactation stages and management systems
Food Chemistry, Vol. 445
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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
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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
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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
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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
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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
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Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management
Foods, Vol. 13, Núm. 9
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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
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Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references
Food Research International, Vol. 176
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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
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Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome
Journal of Proteomics, Vol. 272
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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
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Intsektuak, etorkizuneko elikadura?
Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 44, pp. 273-290
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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
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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
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Producción de cervezas artesanas sin gluten: guía para su elaboración
GLUTEN 3S, (UPV/EHU)
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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
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Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding
Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559
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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