MARTA MARIA
ALBISU AGUADO
Investigador/a en el periodo 1991-2023
Publicaciones (76) Publicaciones de MARTA MARIA ALBISU AGUADO
2023
2021
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A review of the preservation of hard and semi-hard cheeses: Quality and safety
International Journal of Environmental Research and Public Health, Vol. 18, Núm. 18
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Short communication: To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms?
Journal of Dairy Science, Vol. 104, Núm. 1, pp. 301-307
2017
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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
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Volatile compounds associated with desirable flavour and off-flavour generation in ewe´s raw milk commercial cheeses
European Food Research and Technology, Vol. 243, Núm. 8, pp. 1405-1414
2016
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Changes in the volatile composition and sensory properties of cheeses made with milk from commercial sheep flocks managed indoors, part-time grazing in valley, and extensive mountain grazing
International Dairy Journal, Vol. 53, pp. 29-36
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
International Dairy Journal, Vol. 58, pp. 23-30
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Occurrence of sensory defects in semi-hard ewe’s raw milk cheeses
Dairy Science and Technology, Vol. 96, Núm. 1, pp. 53-65
2015
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Sensory quality control of cheese: Going beyond the absence of defects
Food Control, Vol. 51, pp. 371-380
2013
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Evaluation of sensory quality of calf chops: A new methodological approach
Meat Science, Vol. 94, Núm. 1, pp. 105-114
2012
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Adecuación de las enseñanzas universitarias al Espacio Europeo de Educación Superior: balance del Máster en Enología Innovadora
Vino y alimentación: estudios humanísticos y científicos (Universidad de La Rioja), pp. 475-481
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Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia
Food Quality and Preference, Vol. 23, Núm. 2, pp. 138-147
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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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Acreditación de laboratorios en análisis sensorial de aplicación en productos específicos: confianza para el consumidor
Los retos actuales de la industria alimentaria (Universidad de Burgos), pp. 157-170
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Análisis sensorial del queso Idiazabal
Alimentación, equipos y tecnología, Núm. 261, pp. 50-55
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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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Effect of part-time grazing and alfalfa hay supplementation on fatty acid content of sheep's milk
Challenging strategies to promote the sheep and goat sector current global context (Centro Internacional de Estudios Superiores sobre Agronomía Mediterránea (CIHEAM)), pp. 349-354
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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