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Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese

International journal of food microbiology, 1997-08, Vol.38 (1), p.17-24

1997

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Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method

Food control, 2000-02, Vol.11 (1), p.7-11

2000

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Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

Grasas y aceites (Sevilla), 1999-08, Vol.50 (4), p.289-297

1999

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Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese

Journal of dairy science, 2000-09, Vol.83 (9), p.1899-1904

2000

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Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

Food chemistry, 2001, Vol.72 (3), p.309-317

2001

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Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese

Food control, 2000-06, Vol.11 (3), p.195-200

2000

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Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

International dairy journal, 1998-08, Vol.8 (8), p.725-732

1998

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Evolution of free amino acids during Idiazábal cheese ripening

Food control, 1995, Vol.6 (3), p.161-164

1995

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Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazábal cheese using analytical supercritical fluid extractions (SFE)

Food chemistry, 1999, Vol.64 (1), p.123-127

1999

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Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

International journal of food microbiology, 1999-08, Vol.49 (3), p.139-149

1999

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Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese

Food control, 2000-06, Vol.11 (3), p.201-207

2000

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EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S-MILK CHEESE

Journal of sensory studies, 1999-12, Vol.14 (4), p.415-424

1999

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Effect of ewe's-milk pasteurization on the free amino acids in Idiazábal cheese

International dairy journal, 1999-02, Vol.9 (2), p.135-141

1999

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Brining time and smoking influence on acceptability of idiazabal cheese

Journal of food quality, 2002-03, Vol.25 (1), p.51-62

2002

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Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma

International dairy journal, 2000, Vol.10 (11), p.755-759

2000

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Determination of triacylglycerol composition of Idiazabal cheese

Chromatographia, 1998-05, Vol.47 (9-10), p.579-586

1998

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Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type

Journal of the science of food and agriculture, 2001-01, Vol.81 (2), p.210-215

2001

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Application of multivariate analysis to sensory characterization of Ewes' milk cheese

Journal of sensory studies, 1998-04, Vol.13 (1), p.45-55

1998

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Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography

Grasas y aceites (Sevilla), 1999-08, Vol.50 (4), p.289-297

1999

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Protein quality of Spanish Murciano-Granadina goat milk during lactation

Small ruminant research, 1994, Vol.14 (1), p.67-72

1994

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Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese

Journal of Chromatography A, 2000-06, Vol.881 (1), p.69-79

2000

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Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter

Journal of food protection, 1997-11, Vol.60 (11), p.1371-1375

1997

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BRNING TIME AND SMOKING INFLUENCE ON ACCEPTABILITY OF IDIAZABAL CHEESE

Journal of food quality, 2002-03, Vol.25 (1), p.51-62

2002

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Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese: Chromatography and Electrophoresis in Food Analysis: Part II

Journal of chromatography, 2000, Vol.881 (1-2), p.69-79

2000

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Validation of capillary electrophoresis in the analysis of ewe's milk casein

Journal of Chromatography A, 1999-02, Vol.832 (1), p.239-246

1999

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Identification and characterization of proteolytic activity of Enterococcus spp. isolated from milk and Roncal and Idiazábal cheese

Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method

Predicción molecular de los triglicéridos de la grasa láctea de oveja por cromatografía líquida de alta eficacia en fase inversa

Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese

Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type

Effect of pasteurization and use of a native starter culture on proteolysis in a ewes’ milk cheese

Indigenous Lactic Acid Bacteria in Idiazábal Ewes’ Milk Cheese

Evolution of free amino acids during Idiazábal cheese ripening

Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazábal cheese using analytical supercritical fluid extractions (SFE)

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

Effect of added enzymes on the free amino acids and sensory characteristics in Ossau–Iraty cheese

EFFECT OF PASTEURIZATION ON THE SENSORY CHARACTERISTICS OF A EWE'S-MILK CHEESE

Effect of ewe's-milk pasteurization on the free amino acids in Idiazábal cheese

Brining time and smoking influence on acceptability of idiazabal cheese

Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma

Determination of triacylglycerol composition of Idiazabal cheese

Casein breakdown during ripening of Idiazabal cheese: influence of starter and rennet type

Application of multivariate analysis to sensory characterization of Ewes' milk cheese

Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography

Protein quality of Spanish Murciano-Granadina goat milk during lactation

Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese

Formation of biogenic amines in Idiazabal ewe's-milk cheese: effect of ripening, pasteurization, and starter

BRNING TIME AND SMOKING INFLUENCE ON ACCEPTABILITY OF IDIAZABAL CHEESE

Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese: Chromatography and Electrophoresis in Food Analysis: Part II

Validation of capillary electrophoresis in the analysis of ewe's milk casein

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