LUIS JAVIER RODRIGUEZ BARRON-rekin lankidetzan egindako argitalpenak (6)

2023

  1. 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

2009

  1. Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition

    Food Chemistry, Vol. 116, Núm. 1, pp. 158-166

2005

  1. Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese

    Enzyme and Microbial Technology, Vol. 36, Núm. 7, pp. 870-879

2004

  1. Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition

    Journal of Dairy Research, Vol. 71, Núm. 3, pp. 372-379

2001

  1. Development of characteristic flavor in Idiazabal cheese adding commercial lipases

    FOOD FLAVORS AND CHEMISTRY

2000

  1. Coagulating and lipolytic activities of artisanal lamb rennet pastes

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