-
Aldai N, Delmonte P, Alves SP, Bessa RJB, Kramer JKG
Evidence for the initial steps of DHA biohydrogenation by mixed ruminal microorganisms from sheep involves formation of conjugated fatty acids
Journal of Agricultural and Food Chemistry,
2018;
66,
842 - 855 -
0021-8561
-
Aldai N, Lavín P, Belaunzaran X, Mantecón AR
Carne de caballo: sistemas de explotación, evolución del sector y calidad nutricional de la carne
Eurocarne,
2018;
263,
58 - 68 -
1132-2675
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Arrizabalaga M, Rada-Fernández D, Portillo MP, Martínez O, Etaio I, Mauleón JR, Echevarria E, Gómez F, Rodríguez VM
A randomized controlled trial of a program based on the theory of planned behavior to promote fruit and vegetable intake among school children 2018: PROFRUVE study protocol
BMC Public Health,
2018;
18: 827,
1471-2458
-
Barron LJR, Aldai N, Virto M, de Renobales M
Chesses with protected land- and traditional-related labels: traceability and authentication
Global Cheesemaking Technology: Cheese Quality and Characteristics. Papademas P; Bintsis T (Eds.), Wiley publications, UK,
2018;
9781119046158
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Belaunzaran X, Lavín P, Mantecón AR, Kramer JKG, Aldai N
Effect of slaughter age and feeding system on the neutral and polar lipid composition of horse meat
Animal,
2018;
12,
417 - 425 -
1751-7311
-
Beldarrain LR, Aldai N, Picard B, Sentandreu E, Izquierdo L, Sentandreu M
Use of liquid isoelectric focusing (OFFGEL) on the discovery of meat tenderness biomarkers
Journal of Proteomics,
2018;
183,
25 - 33 -
1874-3919
-
Beldarrain LR, Aldai N, Sentandreu MA
Behi-haragiaren samurtasuna aztergai: estrategia proteomiko berri baten garapena
Ekaia,
2018;
34,
185 - 198 -
0214-9001
-
Blanco C, Bodas R, Moran L, Mateo J, Andrés S, Giráldez FJ
Effect of hop (Humulus lupulus L.) inclusion in the diet for fattening lambs on animal performance, ruminal characteristics and meat quality
Food Research International,
2018;
108,
42 - 47 -
0963-9969
-
Bravo-Lamas L, Aldai N; Kramer JKG, Barron LJR
Case study using commercial dairy sheep flocks: Comparison of the fat nutritional quality of milk produced in mountain and valley farms
LWT-Food Science and Technology,
2018;
89,
374 - 380 -
0023-6438
-
Bravo-Lamas L, Barron LJR, Farmer L, Aldai N
Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain
Meat Science,
2018;
139,
231 - 238 -
0309-1740
-
Etaio I, Churruca I, Rada D, Miranda J, Saracibar A, Sarrionandia F, Lasa A, Simon E, Labayen I, Martinez O
Cross-curricular skills development in final year dissertation by active and collaborative methodologies
Interactive Learning Environments,
2018;
26,
175 - 188 -
1049-4820
-
Ferrinho AM, Nassu RT, Aldai N, Bravo-Lamas L, Furlan MLN, Toda BM, Utembergue BL, Rezende RG, Mueller LF, Furlan JJM, Zanata M, Baldi F, Pereira ASC
Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle
Meat Science,
2018;
138,
15 - 22 -
0309-1740
-
Gamarra D, Aldai N, Arakawa A, Barron JLR, López-Oceja A, de Pancorbo MM, Taniguchi M
Distinct correlations between lipogenic gene expression and fatty acid composition of subcutaneous fat among cattle breeds
BMC Veterinary Research,
2018;
14(1):167,
1746-6148
-
Moran L, Andres S, Allen P, Moloney AP
Visible and near infrared spectroscopy as an authentication tool: Preliminary investigation of the prediction of the ageing time of beef steaks
Meat Science,
2018;
142,
52 - 58 -
0309-1740
-
Ojeda M, Etaio I, Guerrero L, Fernandez-Gil MP, Pérez-Elortondo FJ
Does consumer liking fit the sensory quality assessed by trained panelists in traditional food products? A study on PDO Idiazabal cheese
Journal of Sensory Studies,
2018;
33:e12318,
0887-8250
-
Pérez-Elortondo FJ, Symoneaux R, Etaio I, Coulon-Leroy C, Maitre I, Zannoni M
Current status and perspectives of the official sensory control methods in Protected Designation of Origin food products and wine
Food Control,
2018;
88,
159 - 168 -
0956-7135
