MARTA MARIA
ALBISU AGUADO
Investigador/a en el periodo 1991-2023
MARIA DOLORES
VIRTO LECUONA
PROFESORADO CATEDRATICO/A DE UNIVERSIDAD
Publicaciones en las que colabora con MARIA DOLORES VIRTO LECUONA (20)
2012
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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
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Part-time grazing improves sheep milk production and its nutritional characteristics
Food Chemistry, Vol. 130, Núm. 1, pp. 90-96
2011
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Efecto de las tortas de oleaginosas sobre la calidad de la leche de oveja
Albéitar: publicación veterinaria independiente, Núm. 147, pp. 42
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Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk
Journal of Dairy Research, Vol. 78, Núm. 2, pp. 129-135
2010
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An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry
Food Chemistry, Vol. 120, Núm. 4, pp. 1162-1169
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Complementar la dieta de las ovejas con alperujo proporciona lácteos más saludables
Alimentación, equipos y tecnología, Año 29, Núm. 254, pp. 18-22
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Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes
Journal of Dairy Science, Vol. 93, Núm. 9, pp. 3902-3909
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Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque country
Global food security: ethical and legal challenges : EurSafe 2010 Bilbao, Spain 16-18 September 2010 (Wageningen Academic Publishers), pp. 16
2009
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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
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Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing
Journal of Dairy Research, Vol. 76, Núm. 3, pp. 301-307
2008
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La investigación científica en el queso Idiazabal
Revista internacional de los estudios vascos = Eusko ikaskuntzen nazioarteko aldizkaria = Revue internationale des ètudes basques = International journal on Basque studies, RIEV, Vol. 53, Núm. 2, pp. 395-431
2007
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Hygienic quality of ewes' milk cheeses manufactured with artisan-produced lamb rennet pastes
Journal of Dairy Research, Vol. 74, Núm. 3, pp. 329-335
2006
2005
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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
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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
2003
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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
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Lamb rennet paste in ovine cheese manufacture. Lipolysis and flavour
International Dairy Journal, Vol. 13, Núm. 5, pp. 391-399
2001
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Development of characteristic flavor in Idiazabal cheese adding commercial lipases
FOOD FLAVORS AND CHEMISTRY
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Seasonal changes in the composition of bulk raw ewe's milk used for Idiazabal cheese manufacture
International Dairy Journal, Vol. 11, Núm. 10, pp. 771-778
2000
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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