Publicaciones en colaboración con investigadoras/es de Universidad Pública de Navarra (7)

2005

  1. Comparison of dynamic headspace methods used for the analysis of the volatile composition of Spanish PDO ewe's raw milk cheeses

    Lait, Vol. 85, Núm. 6, pp. 491-513

2001

  1. 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

1999

  1. Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening

    Lait, Vol. 79, Núm. 5, pp. 527-534

  2. Reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of an aged cheese

    JAOCS, Journal of the American Oil Chemists' Society, Vol. 76, Núm. 3, pp. 399-407

1998

  1. Changes in Triacylglycerols during the Ripening of Idiazabal Cheese

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 8, pp. 3252-3256

  2. Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

    European Food Research and Technology, Vol. 207, Núm. 3, pp. 197-201

  3. Influence of traditional smoking on the triglyceride composition during the ripening of Idiazabal cheese

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 207, Núm. 3, pp. 197-201