IGOR
HERNÁNDEZ OCHOA
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Universidad del País Vasco/Euskal Herriko Unibertsitatea
Lejona, EspañaPublicaciones en colaboración con investigadores/as de Universidad del País Vasco/Euskal Herriko Unibertsitatea (19)
2024
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Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445))
Food Chemistry
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Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain
Food Chemistry, Vol. 442
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Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese
Food Research International, Vol. 187
2023
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Normal-Fat vs. High-Fat Diets and Olive Oil vs. CLA-Rich Dairy Fat: A Comparative Study of Their Effects on Atherosclerosis in Male Golden Syrian Hamsters
Metabolites, Vol. 13, Núm. 7
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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
2022
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Antibiotics in Dairy Production: Where Is the Problem?
Dairy, Vol. 3, Núm. 3, pp. 541-564
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Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing
Biology, Vol. 11, Núm. 5
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Implementation of Sustainability and Social Responsibility Competencies in the Degree of Human Nutrition and Dietetics
Shaping a Sustainable Future: Innovative Teaching Practices for Educating Responsible Leaders (Baden-Baden: Nomos, 2022), pp. 343-354
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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese
Animals, Vol. 12, Núm. 22
2021
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Development of a no added sugar kombucha beverage based on germinated corn
International Journal of Gastronomy and Food Science, Vol. 24
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Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production
Journal of Environmental Management, Vol. 281
2019
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Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value
Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700
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Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.
Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300
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
2006
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Determination of lipase activity in cheese using trivalerin as substrate
International Dairy Journal, Vol. 16, Núm. 5, pp. 423-430
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