Publicaciones en las que colabora con LUIS JAVIER RODRIGUEZ BARRON (19)

2024

  1. Characterization and monitoring of changes during lactation in the profile of multiple bioactive compounds of milk from grazing mares

    Journal of the Science of Food and Agriculture

2023

  1. 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

2021

  1. 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

2019

  1. Characterization of curd grain size and shape by 2-dimensional image analysis during the cheesemaking process in artisanal sheep dairies

    Journal of Dairy Science, Vol. 102, Núm. 2, pp. 1083-1095

  2. Effects of technological settings on yield, curd, whey, and cheese composition during the cheese-making process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions

    Journal of Dairy Science, Vol. 102, Núm. 9, pp. 7813-7825

  3. Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk

    Food and Bioproducts Processing, Vol. 116, pp. 160-169

2017

  1. Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake

    Journal of Dairy Science, Vol. 100, Núm. 9, pp. 6962-6971

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

2015

  1. Commercial sheep flocks-fatty acid and fat-soluble antioxidant composition of milk and cheese related to changes in feeding management throughout lactation

    Journal of Dairy Research, Vol. 82, Núm. 3, pp. 334-343

  2. Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid-liquid extraction followed by high performance liquid chromatography

    Food Chemistry, Vol. 173, pp. 709-717

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

2012

  1. Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks

    Journal of Dairy Research, Vol. 79, Núm. 4, pp. 485-494

  2. Part-time grazing improves sheep milk production and its nutritional characteristics

    Food Chemistry, Vol. 130, Núm. 1, pp. 90-96

2011

  1. Increase in water-soluble total antioxidant capacity of sheep's milk as a result of increased grazing time

    Challenging strategies to promote the sheep and goat sector current global context

2003

  1. Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters

    International Dairy Journal, Vol. 13, Núm. 7, pp. 547-557

  2. Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour

    International Dairy Journal, Vol. 13, Núm. 5, pp. 391-399

2000

  1. Coagulating and lipolytic activities of artisanal lamb rennet pastes

    Journal of Dairy Research, Vol. 67, Núm. 3, pp. 393-402

  2. Effect of milk pasteurization on lipolysis during ripening of ovine cheese manufactured at different times of the year

    Lait, Vol. 80, Núm. 4, pp. 433-444

1999

  1. Changes in Free Fatty Acids during Ripening of Idiazabal Cheese Manufactured at Different Times of the Year

    Journal of Dairy Science, Vol. 82, Núm. 5, pp. 885-890