![Foto de Luis Javier](/img/nophoto.png)
Luis Javier
Rodríguez Barrón
Luis Javier Rodríguez Barrón-rekin lankidetzan egindako argitalpenak (39)
2023
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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
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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
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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
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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, Vol. 13, Núm. 2, pp. 1-16
2018
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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
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Cheeses with protected land- and tradition-related labels: Traceability and authentication
Global Cheesemaking Technology: Cheese Quality and Characteristics (Wiley-IEEE Press), pp. 100-119
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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
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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
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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
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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
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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
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Part-time grazing improves sheep milk production and its nutritional characteristics
Food Chemistry, Vol. 130, Núm. 1, pp. 90-96
2011
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Efecto de las tortas de oleaginosas sobre la calidad de la leche de oveja
Albéitar: publicación veterinaria independiente, Núm. 147, pp. 42
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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
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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
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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
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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
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Complementar la dieta de las ovejas con alperujo proporciona lácteos más saludables
Alimentación, equipos y tecnología, Año 29, Núm. 254, pp. 18-22
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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
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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