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Results:
1-19
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Results: 19
Authors:
Vicente, MS
Ibanez, FC
Barcina, Y
Barron, LJR
Citation: Ms. Vicente et al., Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type, FOOD CHEM, 72(3), 2001, pp. 309-317
Authors:
Vicente, MS
Ibanez, FC
Barcina, Y
Barron, LJR
Citation: Ms. Vicente et al., Casein breakdown during ripening of Idiazabal cheese: influence of starterand rennet type, J SCI FOOD, 81(2), 2001, pp. 210-215
Authors:
Izco, JM
Irigoyen, A
Torre, P
Barcina, Y
Citation: Jm. Izco et al., Effect of the activity levels of the added proteolytic enzyme mixture on free amino acids in ripening Ossau-Iraty cheese, J CHROMAT A, 881(1-2), 2000, pp. 69-79
Authors:
Larrayoz, P
Ibanez, FC
Ordonez, AI
Torre, P
Barcina, Y
Citation: P. Larrayoz et al., Evaluation of supercritical fluid extraction as sample preparation method for the study of Roncal cheese aroma, INT DAIRY J, 10(11), 2000, pp. 755-759
Authors:
Mendia, C
Ibanez, FJ
Torre, P
Barcina, Y
Citation: C. Mendia et al., Effect of pasteurization and use of a native starter culture on proteolysis in a ewes' milk cheese, FOOD CONTRO, 11(3), 2000, pp. 195-200
Authors:
Izco, JM
Irigoyen, A
Torre, P
Barcina, Y
Citation: Jm. Izco et al., Effect of added enzymes on the free amino acids and sensory characteristics in Ossau-Iraty cheese, FOOD CONTRO, 11(3), 2000, pp. 201-207
Authors:
Izco, JM
Torre, P
Barcina, Y
Citation: Jm. Izco et al., Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method, FOOD CONTRO, 11(1), 2000, pp. 7-11
Authors:
Mendia, C
Ibanez, FC
Torre, P
Barcina, Y
Citation: C. Mendia et al., Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese, J DAIRY SCI, 83(9), 2000, pp. 1899-1904
Authors:
Izco, JM
Ordonez, AI
Torre, P
Barcina, Y
Citation: Jm. Izco et al., Validation of capillary electrophoresis in the analysis of ewe's milk casein, J CHROMAT A, 832(1-2), 1999, pp. 239-246
Authors:
Larrayoz, P
Martinez, MT
Barron, LJR
Torre, P
Barcina, Y
Citation: P. Larrayoz et al., The evolution of free fatty acids during the ripening of Idiazabal cheese:influence of rennet type, EUR FOOD RE, 210(1), 1999, pp. 9-12
Authors:
Ordonez, AI
Ibanez, FC
Torre, P
Barcina, Y
Citation: Ai. Ordonez et al., Effect of ewe's-milk pasteurization on the free amino acids in Idiazabal cheese, INT DAIRY J, 9(2), 1999, pp. 135-141
Authors:
Mendia, C
Ibanez, FC
Torre, P
Barcina, Y
Citation: C. Mendia et al., Effect of pasteurization on the sensory characteristics of a ewe's-milk cheese, J SENS STUD, 14(4), 1999, pp. 415-424
Authors:
Larrayoz, P
Carbonell, M
Ibanez, F
Torre, P
Barcina, Y
Citation: P. Larrayoz et al., Optimization of indirect parameters which affect the extractability of volatile aroma compounds from Idiazabal cheese using analytical supercritical fluid extractions (SFE), FOOD CHEM, 64(1), 1999, pp. 123-127
Authors:
Elortondo, FJP
Albisu, M
Barcina, Y
Citation: Fjp. Elortondo et al., Brining time effect on physicochemical and microbiological parameters in Idiazabal cheese, INT J F MIC, 49(3), 1999, pp. 139-149
Authors:
Najera, AI
Barcina, Y
de Renobales, M
Barron, LJR
Citation: Ai. Najera et al., Influence of salt content on the triglyceride composition of Idiazabal cheese during ripening, LAIT, 79(5), 1999, pp. 527-534
Authors:
Elortondo, FJP
Albisu, M
Barcina, Y
Citation: Fjp. Elortondo et al., Physicochemical properties and secondary microflora variability in the manufacture and ripening of Idiazabal cheese, LAIT, 79(3), 1999, pp. 281-290
Authors:
Najera, AI
Barcina, Y
de Renobales, M
Barron, LJR
Citation: Ai. Najera et al., Molecular prediction of the triglycerides of sheep milk fat by reverse-phase high-performance liquid chromatography., GRASAS ACEI, 50(4), 1999, pp. 289-297
Authors:
Najera, AI
Perea, S
Barcina, Y
de Renobales, M
Barron, LJR
Citation: Ai. Najera et al., A reverse-phase high-performance liquid chromatographic method for analyzing complex mixtures of triglycerides. Application to the fat fraction of anaged cheese, J AM OIL CH, 76(3), 1999, pp. 399-407
Authors:
Elortondo, FJP
Echobarria, PA
Albisu, M
Barcina, Y
Citation: Fjp. Elortondo et al., Indigenous lactic acid bacteria in Idiazabal ewes' milk cheese, INT DAIRY J, 8(8), 1998, pp. 725-732
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