Grupo de Investigación Lactiker

• Blanco-Doval A; Azkargorta M; Iloro I; Beaskoetxea J; Elortza F; Barron LJR; Noelia A.  Comparative proteomic analysis of the changes in mare milk associated with different lactation stages and management systems Food Chemistry,  2024;  445, 138766,  1873-7072
• Blanco-Doval A; Barron LJR; Aldai N.  Ekoizpen-sistema erdi-estentsibopean hazitako Euskal Herriko mendiko zaldia arrazako behor-esnearen kalitate nutrizionalaren azterketa Ekaia,  2024;  45,  113 - 126 -  2444-3255
• Blanco-Doval A; Barron LJR; Aldai N.  Nutritional Quality and Socio-Ecological Benefits of Mare Milk Produced under Grazing Management Foods,  2024;  13, 1412,  2304-8158
• Blanco-Doval A; Barron LJR; Kramer JKG; Aldai N.  Complete characterization of the fatty acid profile of mare milk from commercial semi-extensive farms during lactation Journal of Food Composition and Analysis,  2024;  134, 106495,  0889-1575
• Blanco-Doval A; Sousa R; Barron LJR; Portman R; Egger L; Aldai N.  Assessment of in vitro digestibility and postdigestion peptide release of mare milk in relation to different management systems and lactation stages Journal of Dairy Science,  2024;  107,  7594 - 7608 -  1525-3198
• de la Fuente G; Etaio I; Fernández MP; Ojeda M; Rivera WA; Pérez-Elortondo FJ.  Setting up of a sensory panel for the analysis of water (SUSPAW) Current Research in Food Science,  2024;  9, 100912,  2665-9271
• Gomis-Bellmunt A; Claret A; Pérez-Elortondo FJ; Guerrero L.  Color of Wine: Development of Reference Grids/Templates for Sensory Analysis With Trained Assessors Journal of Sensory Studies,  2024;  39, e12947,  1745-459X
• Gomis-Bellmunt A; Claret A; Pérez-Elortondo FJ; Guerrero L.  Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references Food Research International,  2024;  176, 113828,  1873-7145
• González-Martínez P; Goenaga I; León-Ecay S; de las Heras J; Aldai N; Insausti K; Aldaya MM.  The water footprint of Spanish Ternera de Navarra PGI beef: Conventional versus novel feeding based on vegetable by-products from the local food industry Agricultural Systems,  2024;  218, 103990,  0308-521X
• Mora M; Romeo-Arroyo E; Pérez-Elortondo FJ; Etaio I; Vázquez-Araújo L.  Decoding Preferences: A Comparative Analysis of Non-Alcoholic and Alcoholic Cocktails through Acceptance and Qualitative Insights Beverages,  2024;  10, 74,  2306-5710
• Nájera AI; Murua M; Martínez O; Albisu M; Barron LJR.  A Sustainable Material for Sheep’s Cheese Wedges Stored under Different Atmosphere Conditions Foods,  2024;  13, 1423,  2304-8158
• Santamarina-García G; Amores G; Gandarias G; Hernández I; Virto M.  Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain Food Chemistry,  2024;  442, 138445,  1873-7072
• Santamarina-García G; Amores G; Llamazares D; Hernández I; Barron LJR; Virto M.  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,  2024;  187, 114308,  1873-7145
• Santamarina-García G; Yap M; Crispie F; Amores G; Lordan C; Virto M; Cotter PD.  Shotgun metagenomic sequencing reveals the influence of artisanal dairy environments on the microbiomes, quality, and safety of Idiazabal, a raw ewe milk PDO cheese Microbiome,  2024;  12, 262,  2049-2618
• Subiabre I; Rodríguez RA; Aldai N; Allende R; Morales R.  Pasture type effects over beef quality: A comparison Chilean Journal of Agricultural Research,  2024;  84, 620-631,  0718-5839