Publikationen (120) Publikationen von NOELIA ALDAI ELKORO-IRIBE

2024

  1. Comparative proteomic analysis of the changes in mare milk associated with different lactation stages and management systems

    Food Chemistry, Vol. 445

  2. Ekoizpen-sistema erdi-estentsibopean hazitako Euskal Herriko mendiko zaldia arrazako behor-esnearen kalitate nutrizionalaren azterketa

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 45, pp. 113-126

  3. Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management

    Foods, Vol. 13, Núm. 9

  4. The water footprint of Spanish Ternera de Navarra PGI beef: Conventional versus novel feeding based on vegetable by-products from the local food industry

    Agricultural Systems, Vol. 218

2023

  1. Application of 2-D DIGE to study the effect of ageing on horse meat myofibrillar sub-proteome

    Journal of Proteomics, Vol. 272

  2. 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

  3. Suckling or non-suckling? Sensory characterization of commercialized lamb meat according to feeding

    Food Science and Nutrition, Vol. 11, Núm. 10, pp. 6544-6559

  4. Vegetable By-Products as Alternative and Sustainable Raw Materials for Ruminant Feeding: Nutritive Evaluation and Their Inclusion in a Novel Ration for Calf Fattening

    Animals, Vol. 13, Núm. 8

2022

  1. Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef

    Journal of Food Composition and Analysis, Vol. 111

  2. Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry

    Scientific reports, Vol. 12, Núm. 1, pp. 3661

  3. 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

  4. Effect of ageing time on the volatile compounds from cooked horse meat

    Meat Science, Vol. 184

  5. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome

    Meat Science, Vol. 188

  6. Mountain sheep grazing systems provide multiple ecological, socio-economic, and food quality benefits

    Agronomy for Sustainable Development, Vol. 42, Núm. 3

  7. Optimization of a fluorogenic assay to determine caspase 3/7 activity in meat extracts

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 28, Núm. 2, pp. 128-134

2021

  1. 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

  2. Effect of a genetic polymorphism in SREBP1 on fatty acid composition and related gene expression in subcutaneous fat tissue of beef cattle breeds

    Animal science journal = Nihon chikusan Gakkaiho, Vol. 92, Núm. 1, pp. e13521

  3. 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

  4. Horse meat production in northern Spain: Ecosystem services and sustainability in High Nature Value farmland

    Animal Frontiers, Vol. 11, Núm. 2, pp. 47-54

  5. 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