Grupo de Investigación Lactiker

• Abilleira E, Collomb M, Schlichtherle-Cerny H, Virto M, de Renobales M, Barron LJR  Winter/spring changes in fatty acid composition of farmhouse Idiazabal cheese due to different flock management systems Journal of the Agricultural and Food Chemistry,  2009;  57,  4746 - 4753 -  0021-8561
• Aldai N, Dugan MER, Osoro K, Wang Z, Crews'Jr DH, Li C  Phenotypic correlations of fatty acid composition among intramuscular, subcutaneous and intermuscular fat tissues in concentrate-fed beef cattle of differing genotypes Canadian Journal of Animal Science,  2009;  89,  67 - 70 -  0008-3984
• Aldai N, Dugan MER, Rolland DC, Kramer JKG  Survey of the fatty acid composition of Canadian beef: Backfat and longissimus lumborum muscle Canadian Journal of Animal Science,  2009;  89,  315 - 329 -  0008-3984
• Hernández I, Barron LJR, Virto M, Pérez-Elortondo FJ, Flanagan CE, Rozas U, Nájera AI, Albisu M, Vicente MS, de Renobales M  Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition Food Chemistry,  2009;  116,  158 - 166 -  0308-8146
• Nájera AI, Barron LJR, Ribeiro P, Pèlissier F, Abilleira E, Pérez-Elortondo FJ, Albisu M, Salmerón J,Ruiz de Gordoa JC, Virto M, Oregi L, Ruiz R, de Renobales M  Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing Journal of Dairy Research,  2009;  76,  301 - 307 -  0022-0299