MARIA DOLORES VIRTO LECUONA-rekin lankidetzan egindako argitalpenak (10)

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

  3. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

    Food Research International, Vol. 187

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. 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

2020

  1. La microbiota del queso y su importancia funcional.

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