![Foto de MARIA DOLORES](/img/nophoto.png)
MARIA DOLORES
VIRTO LECUONA
PROFESORADO CATEDRATICO/A DE UNIVERSIDAD
Publicaciones (59) Publicaciones de MARIA DOLORES VIRTO LECUONA
2024
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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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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
2023
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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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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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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
2022
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Antibiotics in Dairy Production: Where Is the Problem?
Dairy, Vol. 3, Núm. 3, pp. 541-564
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Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing
Biology, Vol. 11, Núm. 5
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Dietary fatty acid metabolism: New insights into the similarities of lipid metabolism in humans and hamsters
Food Chemistry: Molecular Sciences, Vol. 4
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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese
Animals, Vol. 12, Núm. 22
2021
2020
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La microbiota del queso y su importancia funcional.
Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 26, Núm. 4
2019
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Total and free fatty acids analysis in milk and dairy fat
Separations, Vol. 6, Núm. 1
2018
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Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS (JOHN WILEY & SONS LTD), pp. 100-119
2017
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Cheeses with protected land- and tradition-related labels: Traceability and authentication
Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 100-119
2016
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Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese
Food Chemistry, Vol. 197, pp. 622-633
2014
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Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations
Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416
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Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: Alternative to farmhouse goat cheeses
Journal of Dairy Science, Vol. 97, Núm. 10, pp. 6111-6115
2013
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Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile
Dairy Science and Technology, Vol. 93, Núm. 1, pp. 83-98