Publicaciones (57) Publicaciones de MARIA DOLORES VIRTO LECUONA

2024

  1. 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

  2. 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

2023

  1. Intsektuak, etorkizuneko elikadura?

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 44, pp. 273-290

  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. 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

2022

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

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

  2. 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

  3. Dietary fatty acid metabolism: New insights into the similarities of lipid metabolism in humans and hamsters

    Food Chemistry: Molecular Sciences, Vol. 4

  4. 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

  1. The sum of plasma fatty acids ISO16:0, ISO17:0, trans11-18:1, CIS9, trans11-cla, and cis6-18:1 as biomarker of dairy intake established in an intervention study and validated in the epic cohort of gipuzkoa

    Nutrients, Vol. 13, Núm. 2, pp. 1-16

2020

  1. La microbiota del queso y su importancia funcional.

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 26, Núm. 4

2019

  1. Total and free fatty acids analysis in milk and dairy fat

    Separations, Vol. 6, Núm. 1

2018

  1. 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

  1. 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

  1. 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

  1. 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

  2. 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

  1. 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

  2. Rennets and sensory characteristics of traditional cheeses

    HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES (WAGENINGEN ACAD PUBL), pp. 103-121

2012

  1. Influence of lamb rennet paste on the lipolytic and sensory profile of Murcia al Vino cheese

    Journal of Dairy Science, Vol. 95, Núm. 6, pp. 2788-2796