Publications by the researcher in collaboration with Yolanda Barcina Angulo (7)

1999

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

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

  2. Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

    Grasas y aceites, Vol. 50, Núm. 4, pp. 289-297

  3. 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. Determination of triacylglycerol composition of Idiazabal cheese

    Chromatographia, Vol. 47, Núm. 9-10, pp. 579-586

  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

  4. 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