Marta
Albisu Aguado
Marta Albisu Aguado-rekin lankidetzan egindako argitalpenak (35)
2024
2023
2017
-
Fatty acids, vitamins and cholesterol content, and sensory properties of cheese made with milk from sheep fed rapeseed oilcake
Journal of Dairy Science, Vol. 100, Núm. 9, pp. 6962-6971
2015
-
Sensory quality control of cheese: Going beyond the absence of defects
Food Control, Vol. 51, pp. 371-380
2013
-
Evaluation of sensory quality of calf chops: A new methodological approach
Meat Science, Vol. 94, Núm. 1, pp. 105-114
2012
-
Improvement of sensory quality control in PDO products: An example with txakoli white wine from Bizkaia
Food Quality and Preference, Vol. 23, Núm. 2, pp. 138-147
-
Interannual and geographical reproducibility of the nutritional quality of milk fat from commercial grazing flocks
Journal of Dairy Research, Vol. 79, Núm. 4, pp. 485-494
-
Part-time grazing improves sheep milk production and its nutritional characteristics
Food Chemistry, Vol. 130, Núm. 1, pp. 90-96
2011
-
Acreditación de laboratorios en análisis sensorial de aplicación en productos específicos: confianza para el consumidor
Los retos actuales de la industria alimentaria (Universidad de Burgos), pp. 157-170
-
Análisis sensorial del queso Idiazabal
Alimentación, equipos y tecnología, Núm. 261, pp. 50-55
2010
-
Effects of seasonal changes in feeding management under part-time grazing on the evolution of the composition and coagulation properties of raw milk from ewes
Journal of Dairy Science, Vol. 93, Núm. 9, pp. 3902-3909
-
Sensory quality control for food certification: A case study on wine. Method development
Food Control, Vol. 21, Núm. 4, pp. 533-541
-
Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring
Food Control, Vol. 21, Núm. 4, pp. 542-548
2009
-
Seasonal changes in the technological and compositional quality of ewe's raw milks from commercial flocks under part-time grazing
Journal of Dairy Research, Vol. 76, Núm. 3, pp. 301-307
2008
-
Bases de la alimentación humana
La Coruña : Netbiblo, D.L.2008
2007
-
Food quality certification: An approach for the development of accredited sensory evaluation methods
Food Quality and Preference, Vol. 18, Núm. 2, pp. 425-439
-
Guía para la evaluación sensorial de la calidad de los vinos tintos de Rioja Alavesa = Arabako Errioxako ardo beltzen kalitatearen ebaluazio sentsoriala egiteko gidaliburua: vinos jóvenes y vinos con crianza en barrica = ardo gazteak eta barrikako ardo onduak
Servicio Central de Publicaciones = Argitalpen Zerbitzu Nagusia
2006
-
Entrenamiento específico, cualificación y control de jueces expertos del queso Idiazabal
Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 371, pp. 100-101
-
Evaluación sensorial de vino Rioja Alavesa
Sustrai: revista agropesquera, Núm. 78, pp. 52-55
2003
-
Lamb rennet paste in ovine cheese (Idiazabal) manufacture. Proteolysis and relationship between analytical and sensory parameters
International Dairy Journal, Vol. 13, Núm. 7, pp. 547-557