Lactiker Ikerketa Taldea

• 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
• Etaio, I; Sáenz Navajas, M.P.  Vino Análisis sensorial de alimentos y respuesta del consumidor. pp. 263-281. Eds: F.J. Pérez-Elortondo, M.D. Salvador Moya. Acribia, Zaragoza,  2022;  978-84-200-1279-7
• 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
• 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
• 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
• 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