LUIS JAVIER
RODRIGUEZ BARRON
PROFESORADO CATEDRATICO/A DE UNIVERSIDAD
Publicaciones (120) Publicaciones de LUIS JAVIER RODRIGUEZ BARRON
2024
2023
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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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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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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
2022
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Biosynthesis of gamma-aminobutyric acid by Lactiplantibacillus plantarum K16 as an alternative to revalue agri-food by-products
Scientific Reports, Vol. 12, Núm. 1
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Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid
Journal of Functional Foods, Vol. 97
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Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry
LWT, Vol. 163
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Mountain sheep grazing systems provide multiple ecological, socio-economic, and food quality benefits
Agronomy for Sustainable Development, Vol. 42, Núm. 3
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The role of probiotics in nutritional health: probiotics as nutribiotics
Probiotics in the Prevention and Management of Human Diseases: A Scientific Perspective (Elsevier), pp. 397-415
2021
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A review of the preservation of hard and semi-hard cheeses: Quality and safety
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 18
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Caspase activity in post mortem muscle and its relation to cattle handling practices
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 15, pp. 6258-6264
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Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Friesian bulls and steers
Journal of the Science of Food and Agriculture, Vol. 101, Núm. 5, pp. 1892-1900
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Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry
Food Chemistry, Vol. 352
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Muscle and subcutaneous fatty acid composition and the evaluation of ageing time on meat quality parameters of hispano-bretón horse breed
Animals, Vol. 11, Núm. 5
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Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach
Journal of Dairy Science, Vol. 104, Núm. 1, pp. 253-269
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Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
Journal of Dairy Science, Vol. 104, Núm. 1, pp. 301-307
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Sustainability assessment of pasture-based dairy sheep systems: A multidisciplinary and multiscale approach
Sustainability (Switzerland), Vol. 13, Núm. 7
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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
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Effect of ageing time on consumer preference and sensory description of foal meat
Food Research International, Vol. 129