Publicaciones (18) Publicaciones de MONICA OJEDA ATXIAGA

2021

  1. Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

    Food Quality and Preference, Vol. 87

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

2017

  1. Assessment of sensory quality of calf chops with different fat cover by a trained panel using a specific sensory method

    Czech Journal of Food Sciences, Vol. 35, Núm. 5, pp. 392-400

2016

  1. Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses

    Dairy Science and Technology, Vol. 96, Núm. 1, pp. 53-65

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. 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

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

2010

  1. Sensory quality control for food certification: A case study on wine. Method development

    Food Control, Vol. 21, Núm. 4, pp. 533-541

  2. 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

2008

  1. Development of a quantitative sensory method for the description of young red wines from Rioja Alavesa

    Journal of Sensory Studies, Vol. 23, Núm. 5, pp. 631-655

  2. Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

    Australian Journal of Grape and Wine Research, Vol. 14, Núm. 3, pp. 211-222

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

2002

  1. Chemical references in sensory analysis of smoke flavourings

    Food Chemistry, Vol. 78, Núm. 4, pp. 433-442