Authors: Barcenas, P San Roman, RPD Elortondo, FJP Albisu, M

Citation: P. Barcenas et al., Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties, FOOD QUAL P, 12(4), 2001, pp. 269-279

Authors: Barcenas, P Elortondo, FJP Albisu, M

Citation: P. Barcenas et al., Selection and screening of a descriptive panel for ewes milk cheese sensory profiling, J SENS STUD, 15(1), 2000, pp. 79-99

Authors: Barcenas, P Elortondo, FJP Salmeron, J Albisu, M

Citation: P. Barcenas et al., Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures, J SENS STUD, 14(2), 1999, pp. 161-179

Authors: Ortigosa, M Barcenas, P Arizcun, C Perez-Elortondo, F Albisu, M Torre, P

Citation: M. Ortigosa et al., Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese, FOOD MICROB, 16(3), 1999, pp. 237-247

Authors: Elortondo, FJP Barcenas, P Casas, G Salmeron, J Albisu, M

Citation: Fjp. Elortondo et al., Development of standardized sensory methodologies: some applications to Protected Designation of Origin cheeses, SCI ALIMENT, 19(5), 1999, pp. 543-558