Publicaciones en las que colabora con MARIA DOLORES VIRTO LECUONA (44)

2024

  1. Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445))

    Food Chemistry

  2. Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain

    Food Chemistry, Vol. 442

  3. Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese

    Food Research International, Vol. 187

2023

  1. Intsektuak, etorkizuneko elikadura?

    Ekaia: Euskal Herriko Unibertsitateko zientzi eta teknologi aldizkaria, Núm. 44, pp. 273-290

  2. Normal-Fat vs. High-Fat Diets and Olive Oil vs. CLA-Rich Dairy Fat: A Comparative Study of Their Effects on Atherosclerosis in Male Golden Syrian Hamsters

    Metabolites, Vol. 13, Núm. 7

  3. 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

  4. Traditional part-time grazing: A more sustainable sheep milk and cheese production in the Basque country

    Global food security: Ethical and legal challenges (Brill), pp. 129-131

2022

  1. Antibiotics in Dairy Production: Where Is the Problem?

    Dairy, Vol. 3, Núm. 3, pp. 541-564

  2. Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing

    Biology, Vol. 11, Núm. 5

  3. Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese

    Animals, Vol. 12, Núm. 22

2021

  1. 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

2020

  1. La microbiota del queso y su importancia funcional.

    Revista española de nutrición comunitaria = Spanish journal of community nutrition, Vol. 26, Núm. 4

2018

  1. 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

  1. Cheeses with protected land- and tradition-related labels: Traceability and authentication

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 100-119

2016

  1. 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

2014

  1. 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

  1. 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

2012

  1. 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

  2. Part-time grazing improves sheep milk production and its nutritional characteristics

    Food Chemistry, Vol. 130, Núm. 1, pp. 90-96

2011

  1. Efecto de las tortas de oleaginosas sobre la calidad de la leche de oveja

    Albéitar: publicación veterinaria independiente, Núm. 147, pp. 42