Publicaciones - 2021
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Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach Journal of Dairy Science, 2021; 104, 253 - 269 - 0022-0302
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Developed of a no added sugar kombucha beverage based on germinated corn International Journal of Gastronomy and Food Science, 2021; 24, 100355, 1878-450X
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To what extent do environmental or technological conditions affect the sensory differentiation of raw ewe milk cheeses produced in valley or mountain farms? Journal of Dairy Science, 2021; 104, 301 - 307 - 0022-0302
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Sustainability Assessment of Pasture-Based Dairy Sheep Systems: A Multidisciplinary and Multiscale Approach Sustainability, 2021; 13(7), 3994, 2071-1050
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Muscle and Subcutaneous Fatty Acid Composition and the Evaluation of Ageing Time on Meat Quality Parameters of Hispano-Breton Horse Breed Animals, 2021; 11(5), 1421, 2076-2615
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The Sum of Plasma Fatty Acids iso16:0, iso17:0, trans11-18:1, cis9, trans11-CLA, and cis6-18:1 as Biomarker of Dairy Intake Established in an Intervention Study and Validated in the EPIC Cohort of Gipuzkoa Nutrients, 2021; 13(2), 702, 2072-6643
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Secondary Metabolites from Probiotic Metabolism Advances in Probiotics Microorganisms in Food and Health. pp. 259-270. Eds: D. Dhanasekaran, A. Sankaranarayanan. Academic Press (Elsevier), Londres, Reino Unido, 2021; 978-0-12-822909-5
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The Role of Probiotics in Nutritional Health: Probiotics as Nutribiotics Probiotics in the Prevention and Management of Human Diseases. A Scientific Perspective. pp. 397-409. Eds: M.K. Dwivedi, N. Amaresan, A. Sankaranarayanan, E. Helen Kemp. Academic Press (Elsevier), Londres, Reino Unido, 2021; 978-0-12-823733-5
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Caspase activity in post mortem muscle and its relation to cattle handling practices Journal of the Science of Food and Agriculture, 2021; 101(15), 6258 - 6264 - 0022-5142
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Proteomic pipeline for biomarker hunting of defective bovine meat assisted by liquid chromatography-mass spectrometry analysis and chemometrics Journal of Proteomics, 2021; 238, 104153, 1874-3919
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Effect of a genetic polymorphism in SREBP1 on fatty acid composition and related gene expression in subcutaneous fat tissue of beef cattle breeds Animal Science Journal, 2021; 92, e13521, 1344-3941
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Valorisation of fruits and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production Journal of Environmental Management, 2021; 281, 111901, 0301-4797
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Microbial Valorization: Strategies for Agro-Industry Waste Minimization and Value-Added Product Generation Bio-valorization of Waste: Trends and Perspectives, 2021; 73 - 110 - 978-981-15-9695-7
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Horse meat production in northen Spain: ecosystem services and sustainability in High Nature Value farmland Animal Frontiers, 2021; 11, 47 - 54 - 2160-6056
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Effect of pelvic suspension and post-mortem ageing on the quality of three muscles from Holstein Freisian bulls and steers Journal of the Science of Food and Agriculture, 2021; 101, 1892 - 1900 - 0022-5142
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Elucidating the combined effect of sample preparation and solid-phase microextraction conditions on the volatile composition of cooked meat analyzed by capillary gas chromatography coupled with mass spectrometry Food Chemistry, 2021; 352, 129380, 0308-8146
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A review of the preservation of hard and semi-hard cheeses: quality and safety International Journal of Environmental Research and Public Health, 2021; 18, 9789, 1660-4601
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Effect of consumers' origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses Food Quality and Preference, 2021; 87, 104047, 0950-3293
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Guidelines for Sensory Analysis of Protected Designation of Origin Food Products and Wines European Sensory Science Society. Acribia, Zaragoza, España, 2021; 978-84-200-1258-2