Lactiker Research Group

• Aldalur A, Bustamante MA, Barron LJR  Characterization of curd grain size and shape by two dimensional image analysis during the cheesemaking process in artisanal sheep dairies Journal of Dairy Science,  2019;  102,  1083 - 1095 -  0022-0302
• Aldalur A, Bustamante MA, Barron LJR  Effects of technological settings on yield, curd, whey and cheese composition during the cheesemaking process from raw sheep milk in small rural dairies: Emphasis on cutting and cooking conditions Journal of Dairy Science,  2019;  102,  7813 - 7825 -  0022-0302
• Aldalur A, Ong L, Bustamante MA, Grass S, Barron LJR  Impact of processing conditions on microstructure, texture and chemical properties of model cheese from sheep milk Food and Bioproducts Processing,  2019;  116,  160 - 169 -  0960-3085
• Alvarez C, Moran L, Keenan DF, Mullen AM, Delgado-Pando G  Mechanical and biochemical methods for rigor measurement: relationship with eating quality Journal of Food Quality,  2019;  0146-9428
• Amores G, Virto M  Total and free fatty acids analysis in milk and dairy fat Separations,  2019;  6(1), 14,  2297-8739
• Fuente-García C, Aldai N, Sentandreu E, Oliván M, García-Torres S, Franco D, Zapata C, Sentandreu MA  Search for proteomic biomarkers related to bovine pre-slaughter stress using liquid isoelectric focusing (OFFGEL) and mass spectrometry Journal of Proteomics,  2019;  198,  59 - 65 -  1874-3919
• Ibarruri J, Cebrián M, Hernández I  Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to enhance nutritional value Waste and Biomass Valorization,  2019;  10,  3687 - 3700 -  1877-2641
• Ibarruri J, Hernández I  Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp. Bioprocess and Biosystems Engineering,  2019;  42,  1285 - 1300 -  1615-7605
• Moran L, Aldezabal A, Aldai N, Barron LJR  Terpenoid traceability of commercial sheep cheeses produced in mountain and valley farms: from pasture to mature cheeses Food Research International,  2019;  126:108669,  0963-9969
• Moran L, Insausti K, Barron LJR, Aldai N  Wild boar – Production, meat quality traits and derived products More than Beef, Pork and Chicken – The production, processing, and quality traits of other sources of meat for human diet. Lorenzo JM, Munekata P, Barba FJ, Toldrá F (Eds.), Springer Nature, Switzerland,  2019;  978-3-030-05483-0
• Moran L, Wilson SS, McElhinney CK, Monahan FJ, McGee M, O’Sullivan, M G, O’Riordan E, Kerry JP, Moloney AP  Suckler bulls slaughtered at 15 months of age: Effect of different production systems on the fatty acid profile and selected quality characteristics of Longissimus thoracis Foods,  2019;  8:264,  2304-8158
• Vivanco C, Moran L, Lorenzo JM, Lavín S, Aldai N  Carne de ciervo: situación actual del mercado y calidad nutricional y sensorial de la carne Eurocarne,  2019;  275,  109 - 120 -  1132-2675