![Foto de Luis Javier](/img/nophoto.png)
Luis Javier
Rodríguez Barrón
Publicaciones en las que colabora con Luis Javier Rodríguez Barrón (6)
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
2009
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Lipolysis, proteolysis and sensory properties of ewe's raw milk cheese (Idiazabal) made with lipase addition
Food Chemistry, Vol. 116, Núm. 1, pp. 158-166
2005
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Assessment of industrial lipases for flavour development in commercial Idiazabal (ewe's raw milk) cheese
Enzyme and Microbial Technology, Vol. 36, Núm. 7, pp. 870-879
2004
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Changes in lipid fractions and sensory properties of Idiazabal cheese induced by lipase addition
Journal of Dairy Research, Vol. 71, Núm. 3, pp. 372-379
2001
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Development of characteristic flavor in Idiazabal cheese adding commercial lipases
FOOD FLAVORS AND CHEMISTRY
2000
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Coagulating and lipolytic activities of artisanal lamb rennet pastes
Journal of Dairy Research, Vol. 67, Núm. 3, pp. 393-402