Publicaciones en las que colabora con Luis Javier Rodríguez Barrón (39)

2023

  1. Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese

    Current Research in Food Science, Vol. 6

  2. Traditional part-time grazing: A more sustainable sheep milk and cheese production in the Basque country

    Global food security: Ethical and legal challenges (Brill), pp. 129-131

2021

  1. Short communication: 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, Vol. 104, Núm. 1, pp. 301-307

  2. 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, Vol. 13, Núm. 2, pp. 1-16

2018

  1. Cheeses with Protected Land- and Tradition-Related Labels: Traceability and Authentication

    GLOBAL CHEESEMAKING TECHNOLOGY: CHEESE QUALITY AND CHARACTERISTICS (JOHN WILEY & SONS LTD), pp. 100-119

2017

  1. Cheeses with protected land- and tradition-related labels: Traceability and authentication

    Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 100-119

  2. 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

2016

  1. Case study of a commercial sheep flock under extensive mountain grazing: Pasture derived lipid compounds in milk and cheese

    Food Chemistry, Vol. 197, pp. 622-633

2014

  1. Rapeseed and sunflower oilcake as supplements for dairy sheep: Animal performance and milk fatty acid concentrations

    Journal of Dairy Research, Vol. 81, Núm. 4, pp. 410-416

2013

  1. Lipid and volatile fractions of hard and semi-hard farmhouse sheep milk cheeses from Chile

    Dairy Science and Technology, Vol. 93, Núm. 1, pp. 83-98

2012

  1. 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

  2. Part-time grazing improves sheep milk production and its nutritional characteristics

    Food Chemistry, Vol. 130, Núm. 1, pp. 90-96

2011

  1. Efecto de las tortas de oleaginosas sobre la calidad de la leche de oveja

    Albéitar: publicación veterinaria independiente, Núm. 147, pp. 42

  2. Effect of part-time grazing and alfalfa hay supplementation on fatty acid content of sheep's milk

    Challenging strategies to promote the sheep and goat sector current global context

  3. Effects of seasonal changes in feeding management under part-time grazing on terpene concentrations of ewes' milk

    Journal of Dairy Research, Vol. 78, Núm. 2, pp. 129-135

  4. Increase in water-soluble total antioxidant capacity of sheep's milk as a result of increased grazing time

    Challenging strategies to promote the sheep and goat sector current global context

2010

  1. An accurate quantitative method for the analysis of terpenes in milk fat by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry

    Food Chemistry, Vol. 120, Núm. 4, pp. 1162-1169

  2. Complementar la dieta de las ovejas con alperujo proporciona lácteos más saludables

    Alimentación, equipos y tecnología, Año 29, Núm. 254, pp. 18-22

  3. 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

  4. Traditional part-time grazing: a more sustainable sheep milk and cheese production in the Basque country

    Global food security: ethical and legal challenges : EurSafe 2010 Bilbao, Spain 16-18 September 2010 (Wageningen Academic Publishers), pp. 16