Bioquímica y Biología Molecular
Département
LUIS JAVIER
RODRIGUEZ BARRON
PROFESORADO CATEDRATICO/A DE UNIVERSIDAD
Publications dans lesquelles il/elle collabore avec LUIS JAVIER RODRIGUEZ BARRON (59)
2024
2023
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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
2021
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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
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The sum of plasma fatty acids ISO16:0, ISO17:0, trans11-18:1, CIS9, trans11-cla, and cis6-18:1 as biomarker of dairy intake established in an intervention study and validated in the epic cohort of gipuzkoa
Nutrients, Vol. 13, Núm. 2, pp. 1-16
2018
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Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication
GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS (JOHN WILEY & SONS LTD), pp. 100-119
2017
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Changes in terpenoid composition of milk and cheese from commercial sheep flocks associated with seasonal feeding regimens throughout lactation
Journal of Dairy Science, Vol. 100, Núm. 1, pp. 96-105
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Cheeses with protected land- and tradition-related labels: Traceability and authentication
Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 100-119
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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
2016
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Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese
Food Chemistry, Vol. 197, pp. 622-633
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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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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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Calidad de leche y quesos de rebaños comerciales de oveja en manejo extensivo de pastoreo de montaña
Tierras. Ovino, Núm. 10, pp. 58-60
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Commercial sheep flocks-fatty acid and fat-soluble antioxidant composition of milk and cheese related to changes in feeding management throughout lactation
Journal of Dairy Research, Vol. 82, Núm. 3, pp. 334-343
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Simultaneous analysis of carotenoids and tocopherols in botanical species using one step solid-liquid extraction followed by high performance liquid chromatography
Food Chemistry, Vol. 173, pp. 709-717
2014
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Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations
Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416
2013
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Highlight Article summary: What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements
European Journal of Lipid Science and Technology, Vol. 115, Núm. 11, pp. 1257
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Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile
Dairy Science and Technology, Vol. 93, Núm. 1, pp. 83-98
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What are the trans fatty acids issues in foods after discontinuation of industrially produced trans fats? Ruminant products, vegetable oils, and synthetic supplements
European Journal of Lipid Science and Technology, Vol. 115, Núm. 12, pp. 1378-1401
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