Argitalpenak: Zentzumen analisi deskriptiboa (talde entrenatuak)
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- L.J.R. Barrón, I. Hernández, A. Bilbao, C. Flanagan, A.I. Nájera, M. Virto, F.J. Pérez Elortondo, M. Albisu, M. de Renobales (2004). Changes in lipidic fractions and sensory properties of Idiazabal cheese induced by lipase addition. Journal Dairy Research, 71, 372-379
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- M. Virto, F. Chávarri, M.A. Bustamante, L.J.R. Barrón, M. Aramburu, M.S. Vicente, F.J. Pérez Elortondo, M. Albisu, M. De Renobales (2003). Lamb rennet paste in ovine cheese manufacture. I. Lipolysis and flavour. International Dairy Journal, 13, 391-399.
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- M. Ojeda, P. Bárcenas, F.J. Pérez Elortondo, M. Albisu, M.D. Guillén (2002). Chemical references in sensory analysis of smoke flavorings. Food Chemistry, 78, 433-442.
- P. Bárcenas, F.J. Pérez Elortondo, J. Salmerón, M. Albisu (2001). Sensory profile of ewes milk cheeses. Food Science Technology International, 7, 347-353.
- P. Bárcenas, F.J. Pérez Elortondo, M. Albisu (2000). Selection and screening of a descriptive panel for ewe’s milk cheese sensory profiling. Journal Sensory Studies, 15, 79-99.
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- P. Bárcenas, F.J. Pérez Elortondo, J. Salmerón, M. Albisu (1998). Recalled preference of Spanish consumers for smoked food. Nutrition & Food Science, 6, 338-342.
- A. Gomis-Bellmunt, A. Claret, A. Puig-Pujol, F.J. Pérez-Elortondo, L. Guerrero (2022). Development of a Descriptive Profile and References for the Assessment of Taste and Mouthfeel Descriptors of Protected Designation of Origin Wines. Foods, 11, 2970.
- I. Etaio, S. Meillon, F.J. Pérez Elortondo, P. Schlich (2016). Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations. Journal of the Science of Food and Agriculture, 96, 3492-3499.
- I. Etaio, F.J. Pérez Elortondo, M. Albisu, E. Gastón, M. Ojeda, P. Schlich (2009). Sensory attribute evolution in bottled young red wines from Rioja Alavesa. European Food Research Technology, 228, 695-705.
- I. Etaio; F.J. Pérez Elortondo, M. Albisu, E. Gastón, M. Ojeda, P. Schlich (2008). Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines. Australian Journal of Grape and Wine Research, 14, 211-222.
- I. Etaio, F.J. Pérez Elortondo, M. Albisu, E. Gastón, M. Ojeda, P. Schlich (2008). Development of a quantitative sensory method for the description of young red wines from Rioja Alavesa. Journal Sensory Studies, 23, 631-655.
