-
Beldarrain, LR; Moran, L; Sentandreu, MA; Barron, LJR; Aldai, N
Effect of ageing time on the volatile compounds from cooked horse meat
Meat Science,
2022;
184, 108692,
0309-1740
-
Beldarrain, LR; Sentandreu, E; Aldai, N; Sentandreu, MA
Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome
Meat Science,
2022;
188:108804,
0309-1740
-
Berriozabalgoitia, A.; Ruiz de Gordoa, J.C.; Amores, G.; Virto, M.
Dietary fatty acid metabolism: New insights into the similarities of lipid metabolism in humans and hamsters
Food Chemistry: Molecular Sciences,
2022;
4, 100060
-
Chávarri, M; Diez-Gutiérrez, L; Marañón, I; Villarán, MC; Barron, LJR.
The role of probiotics in nutritional health: probiotics as nutribiotics
Probiotics in the Prevention and Management of Human Diseases. pp. 397-415. Eds. M.K. Dwivedi, N. Amaresan, A. Sankaranarayanan, E.H. Kemp. Elsevier Academic Press, Londres (Reino Unido),
2022
-
Diez-Gutiérrez, L; San Vicente, L; Sáenz, J; Barron, LJR; Chávarri, M.
Characterisation of the probiotic potential of Lactiplantibacillus plantarum K16 and its ability to produce the postbiotic metabolite γ-aminobutyric acid
Journal of Functional Foods,
2022;
97: 105230,
1756-4646
-
Diez-Gutiérrez, L; San Vicente, L; Sáenz, J; Esquivel, A; Barron, LJR; Chávarri, M.
Biosynthesis of gamma-aminobutyric acid by Lactipantibacillus plantarum K16 as an alternative to revalue agri-food by-products
Scientific Reports,
2022;
12: 18904,
2045-2322
-
Fuente-García, C; Aldai, N; Sentandreu, E; Oliván, M; Franco, D; García-Torres, S; Sentandreu, MA
Assessment of caspase activity in post mortem muscle as a way to explain characteristics of DFD beef
Journal of Food Composition and Analysis,
2022;
111:104599,
0889-1575
-
Fuente-García, C; Sentandreu, E; Aldai, N; Sentandreu, MA
Optimization of a fluorogenic assay to determine caspase 3/7 activity in meat extracts
Food Science and Technology International,
2022;
28(2),
128 - 134 -
1082-0132
-
Garmendia, E; Aldezabal, A; Galán, E; Andonegi, A; del Prado, A; Gamboa, G; García, O; Pardo, G; Aldai, N; Barron, LJR.
Mountain sheep grazing systems provide multiple ecological, socio-economic, and food quality benefits
Agronomy for Sustainable Development,
2022;
42: 47,
1774-0746
-
Gomis-Bellmunt, A; Claret, A; Puig-Pujol, A; Pérez-Elortondo, FJ; Guerrero, L.
Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines
Foods,
2022;
11, 2970,
2304-8158
-
Morán, L; Bou, G; Aldai, N; Ciardi, M; Morillas-España, A; Sanchez-Zurano, A; Barron, LJR; Lafarga, T.
Characterisation of the volatile profile of microalgae and cyanobacteria using solid-phase microextraction followed by gas chromatography coupled to mass spectrometry
Scientific Reports,
2022;
12: 3661,
2045-2322
-
Moran, L; Vivanco, C; Lorenzo, JL; Barron, LJR; Aldai, N
Characterization of volatile compounds of cooked wild Iberian red deer meat extracted with solid phase microextraction and analysed by capillary gas chromatography - mass spectrometry
LWT-Food Science and Technology,
2022;
163:113472,
0023-6438
-
Pérez Elortondo, FJ; Etaio, I.
Control de calidad sensorial de productos de calidad diferenciada
Análisis sensorial de alimentos y respuesta del consumidor. pp. 519-534. Eds: F.J. Pérez-Elortondo, M.D. Salvador Moya. Acribia, Zaragoza,
2022;
978-84-200-1279-7
-
Pérez Elortondo, FJ; Etaio, I.
Productos específicos
Análisis sensorial de alimentos y respuesta del consumidor. pp. 123-281. Eds: F.J. Pérez-Elortondo, M.D. Salvador Moya. Acribia, Zaragoza,
2022;
978-84-200-1279-7
-
Pérez Elortondo, FJ; Salvador Moya, MD.
Análisis sensorial de alimentos y respuesta del consumidor
Acribia, Zaragoza,
2022;
978-84-200-1279-7
-
Pérez Elortondo, FJ; Torre, P.
Queso
Análisis sensorial de alimentos y respuesta del consumidor. pp. 209-229. Eds: F.J. Pérez-Elortondo, M.D. Salvador Moya. Acribia, Zaragoza,
2022;
978-84-200-1279-7
-
Pérez-Elortondo, FJ; Zannoni, M.
Directrices para la evaluación sensorial de productos alimentarios y vinos con Denominación de Origen Protegida
European Sensory Science Society. Acribia, Zaragoza,
2022;
978-84-200-1285-8
-
Santamarina, G; Amores, G; López de Armentia, E; Hernandez, I; Virto, M.
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,
2022;
12(22), 3224,
2076-2615
-
Santamarina, G; Hernández, I; Amores, G; Virto, M.
Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing
Biology,
2022;
11(5), 769,
2079-7737
-
Virto, M; Santamarina, G; Amores, A; Hernández, I.
Antibiotics in Dairy Production: Where Is the Problem?
Dairy,
2022;
3(3),
541 - 564 -
2624-862X
